In this video, I walk you through my step-by-step method for cooking an authentic Moroccan lamb tagine, from trimming the ...

Rich Landau, one of the chefs behind fine-dining vegetable restaurant Vedge, told USA TODAY he’s been cooking with butternut ...

In recent years, the new Irish cuisine movement has seen a revival of the dish in pubs and restaurants in Ireland. Among the ...

Zaynab Issa’s smashed beef kebab with cucumber yogurt is, naturally, a smash with our readers: “Looking for an excuse to make ...

This decadent dip makes the hour-long process of deeply caramelizing onions SO worth it (I promise). Serve with potato chips, fried saltines, or slices of toasted baguette, and you may just have to ...

Long Island's Chinese restaurants have come a long way since the days of egg rolls, General Tso's chicken, moo shu pork and ...

This recipe explains how to smoke a leg of lamb to achieve a juicy, tender interior and a herb-crusted exterior rich with ...

Discover how to stretch a leg of lamb into 10 amazing recipes this winter, fom roasts to curries, with these creative lamb recipes.

“Mature skin is often drier, so apply a good quality, fragrance-free mature skin moisturiser daily to trap water and keep ...

Heat oil in a Dutch oven over medium heat. When oil is hot, add lamb and brown on all sides, turning with tongs and working in batches as needed. As cubes are browned, move to a platter. Add onion, ...

In their constant quest to utilize every part of the beast—and to keep food costs down—chefs have historically turned their creative attention to the offcuts, the nasty bits, the calf’s brains and pig ...

While I dream of daffodils and pussy willows, of fat asparagus and sweet snap peas, the first spring days in the heartland are often crowned with snow or washed in rain. In warmer, more predictable ...