A few unexpected ingredients and an oven-based technique produce a supremely rich, silky Bolognese.
Easy slow-roasted lamb leg that's crispy on the outside and tender within.
Spiced Pakistani beef or lamb kebabs, perfect for your next cookout.
Beef, lamb, or both. You decide.
This lamb sausage is a powerhouse of spicy and earthy flavor.
Sous vide cooking yields perfect rack of lamb, every time.
Robustly flavored leg of lamb—perfectly cooked, thanks to a sous vide circulator—can stand up to an intense seasoning of crunchy mustard seeds and cumin.
One pot of simmering broth, tasty homemade shrimp balls, two flavorful dipping sauces, and lots of ideas for what else to cook in the pot.
A Beijing street-food classic.
Funky and delicious.
The secrets to the best lamb chops on the grill.
Lamb with paprika, cumin, cayenne, and a bright and fresh pesto-like blend of fresh cilantro, parsley, and lemon juice.
First you smoke, then you braise.
Kofte kebabs have seasoning built right into them.
Greek loukaniko with orange and leeks is a brightly flavored sausage that's perfect for summer grilling.
The oven shoulders most of the work in this easy lamb shoulder braise.
A must-try Balkan sausage.