Watch as T. J. Robinson teaches you his secret to delicious, fluffy scrambled eggs with salt, black pepper, olive oil and a dash of water to steam and fluff the eggs.
Watch T. J. Robinson prepare a no-mess, no-fuss arugula salad with fresh, baby arugula, fresh squeezed lemon, lemon zest and fresh-pressed olive oil. This is a super simple, super fast salad, perfect for a weeknight.
Watch T.J. Robinson create a savory meat dish that will satisfy even the pickiest of eaters.
- 1 rack of lamb (about 2 pounds)
- 1/4 cup fresh-pressed olive oil
- 2 garlic cloves
- 1 tablespoon pimentón (smoked paprika)
- Freshly ground black pepper
- 1 medium slice rye bread, broken into pieces Preparation
Heat the over to 450 degrees. Trim the lamb of excess fat, but leave a layer of fat over the meat. Cut about halfway down the bones between the chops; this allows the meat between them to become crisp.
Put the oil, garlic, and paprika and a sprinkle of salt and pepper in the food processor and purée; add the bread and pulse a few times to make rough crumbs. Rub this mixture over the meat side of the rack and sprinkle with more salt and pepper.
Put it in a roasting pan and into the oven; roast 18 to 20 minutes. Insert an instant-read thermometer straight in from one end into the meatiest part. If it reads 125 degrees or more, remove the lamb immediately. If it reads less, put the lamb back for 5 minutes, no more. Remove and let sit for 5 minutes.
Serve, separating the ribs by cutting down straight through them.
Yield: 4 Servings
Time: 30 Minutes
Recipe Courtesy of Mark Bittman and NYT Cooking
Watch as T.J. Robinson whips up some delicious Olive Oil Zucchini Bread, as originally created by Melissa Clark.