Double-glazed and ready to eat. Every summer, for me, has its culinary victory. One year it was gelato. Another: jam. There was the summer when the takeaway, clearly, was old fashioned American pie. This year, as the days get shorter and the occasional tree begins to turn color, the one thing that is obvious to me is that this summer was all about lamb and if you forced me to get specific, I'd say it was about lamb ribs. Lamb as a victory and a theme for my summer has everything to do with the fact that I was collaborating on a MEAT book with Pat LaFrieda, New York City's paint balling, turkey hunting, Prada shoe-wearing, scimitar wielding celebrity artisan butcher. Before that, I wouldn't have known there was such a thing as lamb ribs. I mean I knew lambs had ribs. I have ribs. My dog has ribs. But who knew you could or that anybody did eat lamb ribs? Lamb being fatty, lamb ribs are also fatty, in the best way, and lamb being exceptionally flavorful, lamb ribs... don't even get me sta ...

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Whenever my lovely niece Johnna asks me for a recipe, I hop to it for a few reasons. First because she is one of my favorite people on Earth and she would be yours, too, if you had the good fortune of knowing her. Second, because the lovely Johnna has a lovely little family that includes a Hungry Husband, three and a half year-old Harper, and 14 month old Walker, that she very ambitiously tries to cook for, and I'd do anything I could to help. The third reason, which is related to the second, is that I love to be needed. So the other night when Johnna saw a picture of a scallop dish I'd made for dinner and asked me for the recipe, well, this is me, hopping to it. I cooked these scallops in Lake Placid where I am staying with my friend, Sara Foster. It was one of those inspirational collaborations that started with, "Let's cook the scallops while they're fresh," (she'd brought them in a cooler from CT the day before after a particularly meat-heavy week); and "What else do we have to ...

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