This Easy Party Menu Makes Summer Classics Extra Special The former Chez Panisse chef David Tanis puts his spin on a well-known seasonal bill of fare: a salad, burger and a crumble.

For the inaugural At The Table event, set for Nov. 3, the Courier Journal is teaming up with The Fat Lamb. And tickets are selling quickly.

The centerpiece is a savory lamb stew, my favorite kind of cold-weather food. Cubes of lamb shoulder are simmered slowly, flecked with briny olives, splashed with red wine, bumped up with crushed ...

Preparation time: 20 minutes Cooking time: less than 20 minutes INGREDIENTS For the chops: 1/4 cup extra-virgin olive oil, divided 4 cloves garlic, grated 2 teaspoons freshly ground black pepper 2 ...

Per serving (3 ounces cooked dark meat without skin): 151 calories, 20 grams protein, 7 grams fat (42% calories from fat), 2.1 grams saturated fat, no carbohydrate, 64 milligrams cholesterol, 81 ...