Lamb shoulder is a bony cut of meat that easily can be turned into a boneless roast by any butcher, including those who work in supermarkets. The result is a round, tied piece of meat with lovely crevices into which you can stick a simple seasoning mixture like garlic and parsley. This is a traditional combination for lamb, and rightly so, because the flavors marry so well. If you have them on hand, add two tablespoons of crushed coriander seeds (put them in a plastic bag and pound gently with a rolling pin, rubber mallet, or like object) to the parsley: they add a distinctive and alluring floral note to the dish.
A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A little shrimp paste goes a long, long, long way in this delicious vegetable dish.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
This comforting cheeseburger-inspired pasta from Kiano Moju is bolstered by berbere spice.
This one-pot South Asian dish is simple and celebratory.