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Nordic chef Poul Andrias Ziska offers a fresh way from the Faroe Islands to prepare spring lamb. The tangy carrots give the lamb a

"Chicken with cheese": The words conjure up visions of that college-student standby, the fried-chicken melt. But poulet au fromage is something quite different --

I am thinking about having an ecumenical holiday party this year to bring together friends of varying religious and ethnic persuasions and am enjoying

When autumn comes with a chill in the air, I often prepare braised short ribs. Although this rich, robust-tasting dish is a favorite in

Careful thought can ease your workload considerably, if that's how you think of cooking, by squeezing three dinners from one initial cooking. It's a

You say you want a striking way to serve barbecued chicken? Here's one that will stick in your guests' minds. It looks like a