The acidity of red wine balances the richness of the lamb, while its depth adds warmth and complexity to the sauce.

The dish tagine, a North African stew, is named after the earthenware vessel it is cooked in. A cone-shaped pot lid traps the steam as the stew cooks, resulting in a tender melding of all the ...

A meaty main, cooked indoors or out, anchors David Tanis’s August menu, book-ended by a light tomato-eggplant salad and an effervescent fruit compote. By David Tanis Speaking of summer weather, or ...

Classic Braised Lamb Shanks are braised in the oven for fall-off-the-bone tender lamb that’s full of flavor. Also includes ...

Last year, we purchased a lamb meat share from a local butcher and partially filled one of our chest freezer with a wide variety of cuts — leg, shanks, ribs, quarter, chops, shoulder chops and ...

Patty Diez is the associate director of network development at Eater, Punch, and Thrillist, where she serves as a key connector between the sales and editorial teams to create timely opportunities, ...

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Birria is a beloved Christmas dish in Jalisco — here, it's tucked into tacos. A combination of tender chuck roast and ...

The holiday season is full of activity, and finding time to cook can feel like one more thing on an already long list. Slow ...

Place this gorgeous leg of lamb at the center of your holiday table and you'll be hearing "ooh's" and "ahh's" from all your guests. The garlicky, herbaceous rub creates a flavorful crust that will ...