This recipe uses a chuck roast and tomato paste, both easier to find and still delicious.
This warming, highly spiced stew is rich in beans, grains and chunks of sweet winter squash. Feel free to substitute other grains for the barley.
Though far less glorified than rib chops or legs, lamb shoulder is explosively delicious and juicy – also, cheap.
There’s not much that can’t be salvaged with butter. Here, it’s tinned apricots: thrown into a hot pan until they begin to char, then glazed with molten butter and maple syrup.
Served with couscous or flatbread, it’s a satisfying meatless meal on its own. Or serve it with roasted chicken, beef or lamb as a hearty side dish.
This was the best lasagna I had ever eaten. The sauce was intensely flavored, the cheeses melted into creaminess as if they were bechamel, the meat was just chunky enough
Pork griot (pronounced gree-oh) is one of Haiti’s most loved dishes, and it’s easy to see why