Easter, traditionally, is a story of lamb – slow-roasted shoulders, blushing pink legs, a table that smells faintly of rosemary and anticipation. But this year, the roast is getting a passport. The ...

Skewered, shaped into patties, simmered in sauce, or layered into casseroles, rich ground lamb delivers big flavor in no time. Jodie Kautzmann is an editor, baker, and confectioner with more than 15 ...

Cheryl Slocum is a James Beard Award-winning food writer, editor, and recipe developer. She has spent over 16 years creating food and entertaining content that resonates with the home cook. Harissa is ...

Harissa and lamb are a fantastic marriage, but keep in mind that the level of heat in the harissa varies widely brand to brand—adjust how much you add depending on your preference. If your stew skews ...