Lamb

Can be prepared in 45 minutes or less.

While my brother and I were growing up, my mother made this soup in large quantities, always leaving plenty for freezing. Whenever my parents went out without us, Mom pulled out one of the many frozen tubs of this stew, which my brother and I nicknamed "Witches' Brew." I've hated it for as long as I can remember. I didn't start eating soup again until I was in my late 20s, and I still dislike stewed meat and cooked carrots. I blame it all on Scotch Broth.

Serve with: Sesame noodle salad with chopped fresh cilantro, and cucumber slices tossed in rice wine vinaigrette.

Lamb and mint are a very traditional English combination. But the straight mint jelly that is often served with lamb is a little too sweet for our taste. Add some fresh lemon juice for tartness, a bit of cardamom for a touch of exotic aromaticity, and some butter to smooth the whole thing out, and you've got the makings of a great but very quick and simple pan sauce. This recipe is also great on the grill. But since a hot fire, which is what you should use, is a bit hotter than the broiler even set on high, cook the chops for about 1 minute less per side.

Moroccans call their diminutive kebabs brochettes, in the French manner. The streets of Fez are dotted with little braziers of glowing charcoal over which turn wood or metal skewers heavy with tiny pieces of meat, liver, or kefta, enveloping passersby with their irresistibly enticing aromas. Many spices are used in the kefta, but so discreetly that you can hardly guess what has gone in.

Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.

Freezer-friendly—and always a big hit with family and friends.

This aromatic curry starts with a base of puréed onions—a simple way to harness punchy allium flavor with none of the chopping and tears.

Tagine-inspired flavors, saucy lamb, and crunchy raw carrot salad—what’s not to love?

Store-bought pita stands in for the more traditional lavash base in this version of lahmacun–a popular street food in Syria, Turkey, and elsewhere in the Middle East.

Tender Turkish Adana-style kebabs are an essential addition to your summer grilling.