Lamb necks, an underappreciated cut, are fantastic when braised, such as in this homey stew from Boston chef Tony Maws. The meat gets succulent and tender as it cooks in the slightly sweet braising ...

In the Bible, in the 37th chapter of the Book of Ezekiel, the Lord grants a vision to the prophet as He takes Ezekiel to the Valley of the Dry Bones. God tells Ezekiel how, on the Last Day, he will re ...

The beauty of this soup is twofold: It is deeply flavorful with a meaty base, toasty spices, charred onions and chiles, sweet squash, and bright toppings. But it also doesn't take all day to make.

This bright, herbaceous porridge from cookbook author Naomi Duguid is a staple of Persian home cooking. Traditionally called ash, this soup can be made days in advance and reheats beautifully. Simply ...

I’ve lost my taste for fatty cuts of lamb, which are out of step with how I cook and eat today. Luckily, it’s easy to buy lean portions of boneless leg of lamb that can be cut into strips for ...

Hello everyone! Today we have prepared a traditional Azerbaijani dish called Piti. This is a very tasty and everyone's favorite soup. I mean this is the first time you see this dish, so you decided to ...

Whole yellow pea soup with lamb and spices, a traditional Bengali street food, used to cost 12 cents when my mother bought it from her college cafe every day for lunch. Now Indian vendors sell it for ...