Mutton is a lamb’s older brother; lambs are less than a year old and are tender, while mutton has a stronger smell and a more intense game flavor. They love mutton in western Kentucky; it’s the traditional meat that’s barbecued there, and I know this because a few years ago I won the Kentucky state mutton championship cooking that very thing. My secret is treat it like a pork butt with an attitude. Note that this ain’t lamb chops: you’ve got to inject the meat and cook it for a while to get it tender. It’s worth it. One tip: Don’t put damn mint jelly on this meat. My Tangy Sweet Sauce is the only way to go.
Turn humble onions into this thrifty yet luxe pasta dinner.
A generous glug of stout gives this snackable loaf a malty depth.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
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.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.