Though not quite as tender, lamb shoulder chops have deeper flavor than rib chops and won't break the bank.

Spatchcocking a bird—cutting out the backbone and flattening it, allows the chicken to cook quickly and evenly, resulting in moist juicy meat. A flavorful marinade of lemon and herbs infuses the...

From the delicate calamari to the crunchy celery and crisp greens, this salad is a mélange of wonderful textures.

A colorful and satisfying stew is priceless this time of year, and you can’t do much better than a tomatoey broth full of hearty cannellini beans, baby greens, and cubes of baked ham.

Enjoyed by millions in India, masala chai, a spiced, sweetened black tea mixed with milk, is now popular around the world.

You can make this hearty Italian meal of incredibly tender lamb with vegetables and saucy beans in about an hour.

Removing the skin from the chicken legs allows the spices in vindaloo paste to penetrate the meat, while yogurt locks in moisture during cooking.

Removing the skin from the chicken legs allows the spices in vindaloo paste to penetrate the meat, while yogurt locks in moisture during cooking.

This version is a true classic mousse in that the eggs are not cooked. You’ll find it unbelievably smooth and voluptuous.

For those with a fear of frying, this oven method produces moist, flavorful meat and all of the requisite crunch.