Herb and Mustard-Crusted Rack of Lamb

In the Mediterranean, lamb is what’s eaten in the spring—for Easter, Passover, Norooz, and, if it falls in spring, Eid. It's usually very young lamb that’s eaten, barely weaned if at all, the meat pale pink and mild, with none of the gamy-ness older lamb has.

Romaine and Mandarin Orange Salad with Poppy Seed Dressing

I аlwаys gеt rаvе rеviеws whеn I sеrvе this simplе sаlаd with а zеsty poppy sееd drеssing! I oftеn don't usе thе full аmount of drеssing, аs I prеfеr lеss.

Club Pasta Salad Recipe

If you lovе club sаndwichеs, this pаstа sаlаd is somеthing you аrе surе to еnjoy. This sаlаd combinеs аll of thе аmаzing ingrеdiеnts of а club sаndwich into а dеlicious pаstа sаlаd thаt is pеrfеct for summеr.

Lamb and pumpkin pizza

Pizza doesn't have to mean the cheese and tomato, try out something a bit more elegant with this tasty lamb and pumpkin mixture.

Mini Tiramisu

Make this Italian classic tonight's dessert. Individually sized and made with coffee and booze, this Italian classic has never been easier to whip up.

Crispy Lamb With Cumin, Scallions and Red Chiles

• 30 minutes
• Yield4 servings

Dongbei cai is the food of Northeast China.

Glazed Shiitakes With Bok Choy

• 30 minutes
• Yield6 to 8 servings

Gorgeous glazed shiitake mushrooms and tender green bok choy sparked with ginger, sesame and hot pepper work beautifully against more staid flavors, so consider serving them next to a traditional roast chicken or turkey. They also are delicious draped over a pile of rice.

Chicken Paillard With Curried Oyster Mushrooms

• 25 minutes
• Yield4 servings

Chicken breasts account for 60 percent of the chicken sold in stores, and about three-quarters of those are the boneless, skinless variety, according to MarketResearch.com. But the food-obsessed often turn to the juicier chicken thigh instead.

Sautéed Chicken With Meyer Lemon

• TimeAbout 30 minutes
• Yield4 to 6 servings

Instead of letting the age-old combination of salt and time tame the bitterness of lemon pith, heat and sugar speed the process along here, pickling the citrus in minutes.

Crisp Stuffed Chicken Cutlets

• 25 minutes
• Yield3 servings

The chef Alexandra Raij modeled this recipe on a traditional Spanish dish called flamenquines, in which flattened chicken breasts are stuffed with ham and cheese, then rolled up, coated in egg and bread crumbs and fried.

Mississippi Roast

An Internet darling of a recipe, a favorite of mom bloggers and Pinterest, Mississippi Roast is traditionally made by placing a chuck roast in a slow cooker and simmering it beneath a stick of butter, a package of ranch dressing mix, another of “au jus” gravy mix and a handful of pepperoncini.

Christina Tosi’s Crockpot Cake

Christina Tosi, the pastry chef and an owner of Momofuku Milk Bar, sits near the beating heart of David Chang’s eclectic and innovative Momofuku restaurant empire.

Vaguely Vietnamese Slow Cooker Pork Tacos

6 to 8 servings

This recipe uses a mixture of hoisin and fish sauces as braising liquid, and is a riff on an old Corinne Trang recipe for wok-fried rib tips.

Braised Pork With Red Wine

• Time2 hours
• Yield4 servings 

Ingredients

• 2 pounds boneless pork shoulder, cut into large chunks
• Salt and pepper

Slow-Cooker Cassoulet

• Time 5 to 7 hours
• Yield At least 4 servings 

Many look down their noses at the slow cooker, but it's perfect for some dishes. Stews, for one. This sausage, duck and white bean stew is rich and hearty, and you can leave the dish wholly unattended for five to seven hours as it cooks. Brown the meat before you put it in the pot or not.