Quick, elegant and springlike—pan seared lamb chops are topped with a bright, buttery sauce with capers, sage and lemon zest. Recipe below.

The mishmash of pots and pans in our kitchen reflects our eclectic approach to cooking. It’s a mix of old and new, cool and utilitarian, from our cherished and recently retinned French copper pots to our Staub enameled cast iron La Cocotte (also French, also cherished), a workhorse of a lidded sauté pan that sees almost daily use and a rotating supply of cheap nonstick skillets that we replace every couple of years as they wear out. Continue reading “Cookware test drive: Pan Seared Lamb Chops with Lemon Caper Sage Butter” →