Recipes

Cooking prime rib can be intimidating--it's such a big piece of meat and you're usually making it for a special occasion, like Christmas or a formal dinner, so you want to get it just right. But it needn't be stressful: This easy prime rib recipe calls for just a handful of ingredients and lays out how to cook prime rib so it's juicy, tender and full of flavor, without a lot of fuss. Cooking the prime rib low and slow safeguards the meat from cooking unevenly. See the Tips section below for more advice on making the perfect prime rib. And if you have leftovers, they make a killer sandwich!

Here tender collards are wrapped around a filling of rice and lamb spiked with Japanese ingredients like sake and furikake, then baked in a barbecue-like sauce that gets sweetness from pineapple juice, for an incredibly flavorful dish. Dark leafy greens like collards are the base of the African Heritage Diet food pyramid, a pattern of eating that draws from the foodways of the African diaspora. You'll make more sauce than you need, but you won't be mad about it! Freeze it away and serve with grilled pork, chicken or tofu.

Lamb chops turn tender and juicy in the air fryer alongside potatoes and fennel in this impressive main dish. An olive-fennel topping completes the recipe for a pop of briny flavor.

This fragrant leg of lamb is seasoned with blood orange juice, garlic, cumin, ras el hanout and grains of paradise.

These traditional Lebanese lamb-and-rice stuffed grape leaves are fragrant with mint, marjoram, cinnamon, cumin and allspice. Serve with lemon wedges and plain yogurt for dipping.

The aromatic Ethiopian spice blend berbere seasons this saucy lamb dish, served at Odaa Ethiopian in Aurora, Colorado. Look for berbere that features fenugreek, allspice, red pepper, coriander and cinnamon, with other spices, at well-stocked grocery stores. Serve with the fermented Ethiopian flatbread injera and a simple salad.