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

In this traditional dish, smoky eggplant purée is swirled with tart yogurt and topped with succulent lamb cooked in butter.

This recipe is a basic template from which to have a blast mixing and matching different meats with different cheeses. We've given you suggestions for toppers and meat-and-cheese combinations to get your...

This coconut curry adds a tangy note to a South Indian menu. This recipe is part of our menu for Sadhya, a South Indian feast.

This quintessential Kerala vegetable curry marries many of the best ingredients of the region: coconut, curry leaves, green chiles, and a host of tropical vegetables. All the vegetables are cut into batons...

This kuchen would be terrific made with all types of stone fruit, so feel free to substitute any of your summertime favorites for the plums.

A mixture of feta and fresh mint gives these lamb burgers a Mediterranean spin.

Get lost on the island of Ikaria, and find another way of life.

Rather than a novelty, rose petals are actually a bona fide ingredient in North African and Middle Eastern cuisines.

Like a small museum with ever changing galleries, the progressive and very modern restaurant Ikarus showcases the world’s best talent, one chef at a time.