274 mutton recipes

Gateaux piments, Mauritian chilli cakes made from soaked chana dal, green chilies, turmeric, and fresh herbs. Deep-fried into crispy golden fritters.

Beef stroganoff in a rich cream sauce: strips of beef seared with mushrooms, onion, and garlic, then simmered into a velvety sauce. The comforting Russian classic served over noodles or rice.

Grilled beef and shrimp kabobs marinated in Italian dressing, red wine, and Worcestershire sauce, threaded with bacon, peppers, onions, and mushrooms. Backyard surf and turf at its best.

Eggs a la Wedgewood layers scrambled eggs with bacon, mushrooms, sour cream, and cheddar in a make-ahead casserole. Assemble the night before, bake fresh for brunch crowds.

A wide variety of fresh vegetables and quinoa are tossed with a salty and sweet miso orange dressing. Serve it as a refreshingly nutritious side dish or a vegetarian/vegan main course.

Classic gingerbread boy cookies with molasses, ginger, and cinnamon, rolled thin and decorated with red hots. A nostalgic cutout cookie recipe that holds its shape beautifully.

Ground beef, cheese, pepperoni, noodles and of course pizza sauce - all in the slow cooker! You can add any of your favorite pizza toppings before cooking.

Big-batch beef and pork chili con carne with four kinds of beans, plantain (or banana), molasses, and a deep spice blend. An overnight-marinated chili built for slow simmering and serving a crowd.

Cannelloni tubes stuffed with canned salmon, mushrooms, and fresh breadcrumbs, covered in a pesto cheese sauce and cooked entirely in the microwave. A clever British weeknight supper ready in an hour.

Classic French Nantua sauce built from live crayfish, cognac flambé, mirepoix, tomato, and cream, reduced to a velvety finish. A masterclass in old-school French technique.

A scrumptious dish made with salmon, plain yogurt, potatoes and sliced mushrooms.

Oyster pie Picayune style with fresh oysters, crab meat, mushrooms, bacon, and shallots in a creamy sauce baked in a double-crust pie. A classic New Orleans Creole seafood pie.

Fontina, mushroom, and pancetta lasagna layers a ricotta-spinach filling, rosemary-scented mushrooms, and a tomato-porcini-pancetta sauce under melty fontina and Parmesan. A rich, make-ahead Italian centerpiece.

Poule D'Eau Jambalaya with rabbit and smoked sausage cooked in a black iron pot. A big-batch Cajun rice dish with Ro-Tel tomatoes, mushrooms, and the holy trinity of vegetables.

Fresh Italian antipasto salad with marinated mushrooms and artichokes over crisp vegetables drizzled with balsamic herb dressing for a light, impressive no-cook meal.

Vegetable ragout with carrots, new potatoes, zucchini, peas, dried morels, and fresh mushrooms simmered in vegetable stock. Finished with a full cup of fresh parsley and mint.