Bone-in leg of lamb has marvelous flavor and is a traditional roast for festive family gatherings. There is a great deal of versatility in this cut, but my favorite way to prepare it is on a grill. Slow cooking on a grill keeps the lamb really tender and moist while adding an awesome smoky taste. The yogurt and lemon marinade helps carry the deep flavors of the lamb and also gives the meat a nice crust. The lamb needs to marinate for several hours, so plan accordingly. I love this with Greek Farro Salad (page 79), a bright, refreshing complement to the charred lamb.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.