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2 tablespoons cumin seeds

1 teaspoon kosher salt

¼ teaspoon whole black peppercorns

2 sprigs fresh rosemary, leaves only, finely minced 8 lamb chops

2 tablespoons vegetable or canola oil, divided

In a small, dry skillet over medium-low heat, combine the cumin seeds, salt, and peppercorns. Toast, stirring constantly, until fragrant, about 1 minute. Transfer the spice mix to a mortar and pestle or spice grinder. Pound or grind to a coarse powder.

In a small bowl, combine the cumin mixture and the minced rosemary. Mix well, then set aside.

Use paper towels to pat the lamb chops dry. Rub a bit of the cumin-rosemary mixture over both sides of each chop.

In a large skillet over medium-high, heat the oil. Add the lamb chops and cook until browned on the bottom, 3 to 4 minutes. Flip the meat and cook for another 3 to 4 minutes.

HOW LONG? 20 MINUTES

HOW MUCH? 4 SERVINGS

Chili Balsamic Marinated Sirloin with Fettuccine and Sun-Dried Tomatoes

I love the sharp bite of freshly ground peppercorns, especially on tender sirloin. But when you load on the pepper, it’s important to balance the flavor with something sweet. In this case, that role falls to balsamic vinegar, which is sweetly acidic. For good measure, I also toss in a bit of hot sauce and sugar.

¼ cup balsamic vinegar

2 tablespoons olive oil

1 tablespoon sriracha chili sauce (or other hot sauce)

½ teaspoon kosher salt

1 tablespoon black peppercorns (or a blend), roughly crushed

1 tablespoon sugar

1¼ pounds sirloin steak, trimmed of fat and cut into thin strips

3 cloves garlic, minced

12-ounce jar roasted red peppers, cut into thin strips

Half of a 7-ounce jar julienne-cut sun-dried tomatoes

16 ounces fettuccine pasta

2 tablespoons canola or vegetable oil

1 cup grated Parmesan cheese, plus extra for shaving

In a medium bowl, whisk together the vinegar, olive oil, sriracha, salt, peppercorns, and sugar. Add the steak, mixing to coat well. Set aside to marinate for 15 minutes.

In a second medium bowl, combine the garlic, red peppers, and sun-dried tomatoes. Mix well, then set aside.

Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions.

When the pasta is nearly finished, in a large sauté pan over medium–high, heat the canola oil. When the oil is hot, remove the steak from the marinade (discard the marinade) and, working in batches if necessary, cook the strips for 1 to 1½ minutes per side.

Transfer the steak to a plate and cover it with foil. Return the pan to the heat and add the red pepper and sun-dried tomato mixture. Toss until heated through.

When the pasta is cooked, drain and add it to the pepper mixture. Toss well, then add the grated cheese and toss until melted. Serve topped with steak strips and additional shavings of Parmesan.

HOW LONG? 30 MINUTES

HOW MUCH? 4 SERVINGS

Doro Wat Chicken

I’ve been told that in Ethiopia men don’t make doro wat, the national dish of slowly simmered chicken. But I’ve never been one for glass ceilings, or for food that takes particularly long to make. So, under the influence of testosterone, I came up with this much faster, but still impressively flavorful, variation.

Berbere (an Ethiopian spice blend that contains garlic, red pepper, cardamom, coriander, and various other spices) and fenugreek (a slightly bitter, celery-tasting spice common to curries) are a bit esoteric, but give doro wat its authentic taste. If you have trouble finding them, leave them out and up the smoked paprika to 1½ tablespoons. The taste won’t be quite the same, but it will still be delicious. My favorite online source for berbere, as well as so many other awesome spices, is Kalustyan’s in New York (www.kalustyans.com).

And be sure to serve this with warm flatbread or pita pockets. Most Ethiopian foods, even stews, are consumed by using bread (not spoons) to scoop the food.

1¼ pounds boneless, skinless