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.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
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.