Chop to it!

A traditional Passover Seder plate includes a shank bone, which symbolizes the sacrifice of the Paschal lamb before the ...

Moroccan lamb tagine with melting tomatoes and onions Total time: 3 hours and 45 minutes Servings: 4 to 6 Note: Adapted from “Mediterranean Clay Pot Cooking” by Paula Wolfert. She recommends a glazed ...

After sunset during Ramadan, which this year begins the evening of Feb. 28, the daily fast customarily ends by eating dates. Then the Iftar meal begins with some kind of soup, satisfying hunger and ...

Warm soups and stews really hit the spot this time of year. In the winter, batch cooking seems to save time and energy. It’s a welcome reprieve from the nightly dinner duties, leaving more time for ...

Note: Plan ahead as the rub and yogurt marinade involve hours in the refrigerator. However, even a few hours make a difference. If you prefer, buy individual lamb chops rather than by the rack. Two to ...

From chops and shanks to a leg, rack, or roast, these lamb recipes are worthy of celebrating the spring holiday.

Robert Sietsema is the former Eater NY senior critic with more than 35 years of experience covering dining in New York City. One of my favorite sandwiches pulls from a memory of going to Morocco.

It was in Morocco that I first encountered the ubiquitous two-part cooking vessel called a tagine -- low-rimmed concave plate-like bottom and high cone-shaped top. The vessel is ingenious for the way ...