| Page 19 | The Daily Meal

Easy Provençal Lamb

Posted by Barefoot Contes..., Special Contributor

My friend Myriam Richard-Delorme in Paris is a great cook and she gave me this recipe. All you do is put a leg of lamb in a roasting pan with lots of cut-up tomatoes, onions, garlic, rosemary..... read more

Watch Some Jewish Gangstas Make Latkes

Posted by Jessica Chou, Editor

Looks like the Internet is getting another cooking show, this time ghetto-ed up with Bubula Please, self-described as "latke-making, dreidel-spinning, menorah-lighting gang-bangers." The... read more

How to Shuck Raw Oysters

Posted by Jessica Chou, Editor

Raw oysters on a half-shell are the best in the winter, but serving them at home is just a tad intimidating, mostly due to the expert shucking skills required to serve a dozen. Greg Babinecz of San... read more

Genius Eats an Ear of Corn in 10 Seconds

Posted by Jessica Chou, Editor

OK, this is just ridiculous. While chefs are bringing in liquid nitrogen and lasers and printers into the kitchen, kids are grabbing drills and sticking them in corn cobs. This kid in particular... read more

Split Pea Soup

Posted by Creative Culinary, Special Contributor

I love split pea soup, and I have for as long as I can remember. I wasn't a super fussy eater as a kid but I think we all remember the things we didn't like, even if over the years our tastes..... read more

Best Food News on the Web: 11/23/2012

Posted by Tyler Sullivan, Editor

Sure, it's been a busy week. So you may have missed some of the great stories put out by The Daily Meal's talented editors and their fantastic special contributors. But you wouldn't want... read more

How to Make Your Own Cranberry Wine

Posted by Anne Dolce, Editor

Looking for something festive to do over the holiday weekend that involves the whole family? For those of you who enjoy your vino, making wine is a fun project to do with your family over the... read more

Porchetta

Posted by Eataly, Special Contributor

Crisp, crackly skin redolent with the flavor and aroma of rosemary, fennel seed, and garlic encases a moist, flavorful interior that's delicious to the last bite. Serve this porchetta with a..... read more