Hearty and aromatic, this braised lamb dish, adapted from my mother, Annette Gertner, takes inspiration from the Middle East by way of Eastern Europe. It simmers mostly unattended and even benefits from...
Author: Florence Fabricant
Ground lamb makes a great alternative to a traditional burger, even when sprinkled with only salt and pepper or a little chopped parsley and garlic. These well-seasoned, simple-to-make patties are inspired...
Author: David Tanis
Despite its regal countenance, a glazed holiday ham is surprisingly easy to cook - though "cook" is misleading here, as most supermarket hams already come fully cooked and just need to be heated through...
Author: Eric Kim
Grilled steak covered in melting herb butter is a cornerstone of summer cooking. Here, both the steak and the compound butter are spiked with Worcestershire sauce, fresh thyme and garlic for an intensely...
Author: Melissa Clark
This bright, sweet and salty recipe for braised short ribs will work with bone-in or boneless meat, as long as the short ribs are thick (at least 1 1/2 inch), and not the thinly sliced Korean style. Seasoning...
Author: Alison Roman
Though elite, upper-caste Hindus tend to be vegetarian, most Indians eat meat, and many millions of Muslim Indians eat beef. This saucy keema, which can be made with chicken, lamb, beef or a combination...
Author: Tejal Rao
This lemon-bright and paprika-dusted pita filling is based on memories of the gyros served at Kalimera Souvlaki Art in Melbourne, Australia, one of the best Greek restaurants in a city that supports a...
Author: Sam Sifton
There is hardly a combination of flavors that does not work with short ribs, as long as you braise them. In Alsace, they use leftover coffee as a braising liquid. When you combine that with a couple of...
Author: Mark Bittman
Bollito misto is the Italian version of a boiled dinner, somewhat similar to the French pot au feu, but more complex. (A New England boiled dinner pales in comparison.) The dish can be quite an extravagant...
Author: David Tanis
Imbued with spices that char at high heat, this aromatic pork recipe is a snap to throw together - exactly what you want for a night of summer grilling. If you're got wooden skewers, don't forget to soak...
Author: Melissa Clark
"How To Eat" by Nigella Lawson is a cookbook, but one of its great joys is its narrative form: Very few of the recipes are written in standard recipe format. This recipe, from the Dinner chapter, is an...
Author: Besha Rodell
Typically used for long braises, short ribs are insanely flavorful and have excellent marbling, which means you can and should cook them as you would a more expensive cut: seared on all sides until medium-rare....
Author: Alison Roman
Lamb shanks, braised until tender, are coated in a rich sauce of tomatoes, caramelized shallots and brandied dried fruit. The squash roasts as the lamb cooks, which is a time-saving perk, and its sweet...
Author: Yewande Komolafe
Pork shoulder is one of the most glorious things to cook in an electric pressure cooker. The meat becomes velvety and suffused with rich, brawny juices. Here, red wine, tomatoes, rosemary and sage perfume...
Author: Melissa Clark
Traditional red-cooked dishes - they take their name from the mahogany color the sauce imparts to the meat - are simple braises of rice wine, light and dark soy sauces, with some sugar and aromatics. The...
Author: Sam Sifton
Called thit heo kho trung in Vietnamese, this rich combination of pork and eggs in bittersweet caramel sauce and coconut water is a must-have on many southern Vietnamese Tet menus, though people enjoy...
Author: Andrea Nguyen
The food of Provence usually evokes summer, with lovely vegetables, salads, seafood and a whiff of lavender. But there's a wintry side to it as well. When a fierce mistral wind blows, it's time to crank...
Author: Florence Fabricant
The American bison that once roamed the Great Plains were considered sacred animals by the Lakota and other people of the region, and served as a critical food source that was celebrated in ceremonies...
Author: Sean Sherman
Yogurt makes a great base for a marinade, adding a milky tang and helping to tenderize all kinds of meats. In this case, the yogurt is spiked with aromatics - toasted cumin, green chile, herbs, and plenty...
Author: Melissa Clark
Marinate the meat at leisure, allow enough time to salt the zucchini to extract excess moisture and you are ready for speed-dial cooking. Once cooked, the dish can also bide its time, to anchor a summer...
Author: Florence Fabricant
I seared a couple of boneless bison strip loin steaks in a cast-iron skillet, which gave me pan juices so I could produce a bit of intense sauce to drizzle on the meat. Because bison has a slightly sweeter...
This is a lamb dish done schnitzel-style, devised as a pairing for blaufränkisch wine from Austria. Ask your butcher to pound slices of top round of lamb, from the leg, only lightly, which will result...
Author: Florence Fabricant
Nothing beats the smoky richness of charred sliced steak stuffed into tortillas. Carne asada translates to "grilled meat" and refers to the many variations on this dish, as well as parties that center...
Author: Genevieve Ko
Though elite, upper-caste Hindus tend to be vegetarian, most Indians eat meat, and many millions of Muslim Indians eat beef. This saucy keema, which can be made with chicken, lamb, beef or a combination...
Author: Tejal Rao