Season the lamb with salt and pepper. Working in 3 batches, cook the lamb over medium heat until browned all ov ...

The center of a holiday meal is often a large roast, rounded out with delicious sauces and sides. That roast is usually beef, but rising beef costs make a good case for trying a less popular but ...

Easter brings its share of ganache-filled chocolate eggs and scary-yellow marshmallow critters, so sweet they can make your molars shiver. But for many, no Easter celebration is complete without a leg ...

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, ...

In this hands-off, single-pan recipe, leg of lamb is roasted over vegetables and herbs then braised with stock until browned and tender. The leftovers make for great focaccia sandwiches.

1. Put the beans in Dutch oven or heavy-bottomed pot. Add 8 cups water and place pot over high heat. Stick 1 whole clove into each onion half. Add onion, bay leaves, carrot, garlic, thyme and salt.

Fight the winter blues with a fragrant, meaty stew sweetened with figs, heady with harissa and redolent with ras el hanout.