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 | | Al Roker serves up spring: 4-ingredient lamb ribs and couscous with mint | | It's the official start of spring, so our own Al Roker shares one of his favorite spring recipes: lamb ribs with a citrus and mint couscous.Lamb ribsServes 42 racks of Denver-cut Lamb Ribs (from the breast), about 2 ½ pounds per rack¾ cup dry Greek seasoning (suggested: Hasty Bake)For glaze:1 jar fig spread or preserves, 8-9 oz. | | | | |
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 | | Matcha madness! How to cook with this trendy green tea | | Move aside March Madness and make way for matcha madness! Matcha green tea is having its moment, which is long overdue. If you've slurped a green tea frappe at your favorite teahouse or coffee shop, or licked a scoop of green tea ice cream, chances are high that you've tried this Japanese green tea. It is the darling of pastry chefs and has been building in popularity on Pinterest and Instagram. | | | |
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|  | | Try the Franklin Barbecue espresso sauce Al Roker is obsessing over | | Our resident barbecue aficionado Al Roker isn't normally a sauce guy, but ever since he ate at Franklin Barbecue in Austin, Texas during a recent trip there, he can't stop talking about the stuff."You have to understand," he tells TODAY.com, "the espresso barbecue sauce has changed me. | | | |
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