Mutton is a lamb’s older brother; lambs are less than a year old and are tender, while mutton has a stronger smell and a more intense game flavor. They love mutton in western Kentucky; it’s the traditional meat that’s barbecued there, and I know this because a few years ago I won the Kentucky state mutton championship cooking that very thing. My secret is treat it like a pork butt with an attitude. Note that this ain’t lamb chops: you’ve got to inject the meat and cook it for a while to get it tender. It’s worth it. One tip: Don’t put damn mint jelly on this meat. My Tangy Sweet Sauce is the only way to go.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.