Coriander-crusted lamb chops are served over a hearty grain salad in this 45-minute dinner. Anna Theoktisto is a recipe tester and developer. Anna has been working in People Inc. test kitchens since ...

With characteristic brio, Ludovic Lefebvre is explaining why he prefers grilling with wood, instead of the far more convenient gas method. “With gas, you press a button and it starts. Gas has no ...

Last Father’s Day, I spent the morning watching the men of Millheim Harmonie Verein Hall baste and flip barbecue on large open pits. There were beef clods, pork shoulders, and whole mutton. That last ...

Making this delicious grilled lamb — heavily spiced and tenderized in a rich yogurt marinade — is a relatively simple process with a flavorful reward. Suvir Saran is culinary director of Bastian ...

It’s hard to find smoked lamb ribs in Texas. Some pitmasters call it mutton, and there are only a handful of joints left who still bother to cook it. So when I saw that 18th & Vine Barbeque in Dallas ...

When it comes to eating meat, beef, pork and chicken are the overwhelming favorites for home cooks and barbecue pitmasters in America. Other proteins we may find on barbecue-joint menus are turkey, ...

Beef brisket and pork ribs are the typical order at your neighborhood barbecue restaurant, but it wasn't always that way. One hundred fifty years ago, if you happened to wander into a restaurant or ...

This video showcases street food in the Chabahar region of Iran’s Balochistan province with a focus on a whole lamb stuffed with rice and slow-cooked over coals in the local style . The preparation ...