Here is a recipe for an oven-roasted version of the flavorful street-side classic usually cooked on a rotisserie. It is perfect for an evening with family and friends. Serve with pita and tahini, ...

This dish is a deli bacon-egg-and-cheese-on-a-roll that has been pasta-fied, fancified, fetishized and turned into an Italian tradition that, like many inviolate Italian traditions, is actually far ...

Before you throw away that jar with only a bit left inside, turn it into a dressing, sauce, glaze or even a drink instead Packed with more than 7,000 recipes from our Guardian cooks, themed recipe ...

When buying lamb, choose the leanest cuts with firm, creamy-white fat (although fat colour alone should not be used as a reliable indicator of quality). Avoid cuts with excessive fat or with fat that ...

As a society, we’re in our protein era, and that’s a good thing. The macronutrient is super important for building and repairing muscles, everyday body functionality, and immune and hormone health.

“It’s meat gravy.” That’s how recipe developer Andy Baraghani describes his Bolognese sauce, and he means it in the best possible way. This is a rich, deeply savory ragù that puts beef and pancetta ...

There are mashed potatoes, and then there are these mashed potatoes: buttery, impossibly creamy, and still light enough to demand another spoonful. Yukon Golds bring plenty of flavor on their own, ...

Once seen as an imported luxury and a café favourite, avocados are now finding a place on Indian farms and dining tables alike. As demand grows, farmers in states like Andhra Pradesh and Karnataka are ...