Lamb is a popular protein worldwide, but many American home cooks reserve it for holidays and other special occasions. That means they are only making it a few times a year, which is a shame. Lamb ...

Ruth Reichl posited that lamb neck will be the pork belly of 2010, and indeed, it’s turning up on menus with increasing frequency, including cooked alla cacciatora at Danny Meyer’s new Maialino. It ...

In their constant quest to utilize every part of the beast—and to keep food costs down—chefs have historically turned their creative attention to the offcuts, the nasty bits, the calf’s brains and pig ...