Mutton is a winter favorite in Indian kitchens due to its warming protein and fat, enhanced by spices and slow cooking that intensify flavors. Seasonal vegetables and cooler temperatures improve ...

Roast a big piece of meat until half-done. Take it out of the oven, gash it to the bone in several places and rub the cuts with salt and cayenne; save the juices. Then throw this multiply-butterflied ...

The most interesting aspect of Bohri cuisine -- which is uniquely different from other Muslim styles of cooking for, its special Gujarati and other accents -- is the way it is eaten. A Bohri meal is ...

If pork is the other white meat, lamb is perhaps the other red meat. Like pork, lamb once had something of an image problem. Lamb became the black sheep of meat proteins after returning World War II ...