You don’t need words from the owner or general manager — in the Dallas Cowboys’ case, the same person — or the head coach to know that CeeDee Lamb is an elite talent. The numbers do the talking. Last year, Lamb led the NFL in targets, receptions ...

Corey Lee is a James Beard Award-winning, Korean-born chef who is renowned for his innovative use of Asian ingredients and classic French techniques with a modernist approach to redefining American cooking. His San Francisco restaurant Benu earned three ...

What He’s Known For: Doing right by Portland’s extraordinary local seafood and produce. Weaving French techniques into classic New England dishes. Celebrating Maine’s seasonal rhythms. “UNHURRIED” WOULD PROBABLY be the best word for the way ...

Lamb had 17 catches for 189 yards in front of 18 friends and family members as the Cowboys bounced back from a tough Week 3 loss in Brazil.

Want to become a great cook almost instantly, with hardly any work? Buy a leg of lamb. There are few things that are as easy to prepare and as impressive. Season with salt and pepper, roast at 325 degrees to a rosy medium-rare and then watch your friends ...

The Dallas Cowboys took down the division-rival Philadelphia Eagles at Lincoln Financial Field on Monday night, assisted by a two-touchdown performance from superstar wide receiver CeeDee Lamb. "First of all. I hate Philly. That's for one. Eagles suck," Lamb said during a postgame interview.

Aaron Palmer braises lamb shanks in a smoker with beef stock, stout, red wine, garlic and bay leaves. He flips the shanks during the cook, reduces the braising liquid and turns it into gravy.