90 leg recipes

Mondongo elegante simmers tripe and pigs' feet in a tomato-wine sauce with ham, capers, and olives. The dressed-up Caribbean-Spanish take on traditional tripe stew.

Southern seafood cakes with crab, shrimp, scallops, and flounder in a cornbread crumb coating, pan-fried in clarified butter. Four kinds of seafood in one golden, crispy cake.

Layered pumpkin walnut pie hides a buttery brown-sugar walnut praline beneath a creamy, cream-cheese-rich pumpkin custard in a shortbread crust, crowned with baked pastry leaves. A Thanksgiving showpiece.

So easy, perfect for christmas, tastes amazing. Just like the keg.

Sirloin strips seared with portobello mushrooms and scallions in a silky sour cream and balsamic gravy. Stroganoff that looks fancy but comes together in minutes.

Butterflied leg of lamb marinated overnight in pomegranate juice, red wine, garlic, and basil, then grilled or roasted. A show-stopping Persian-inspired main course.

Roast leg of lamb the old-school way: studded with raw garlic slivers, doused in lemon juice and salt, slow-roasted until fork-tender. Three ingredients, Sunday-supper centerpiece.

Slow-roasted leg of lamb rubbed with garlic, rosemary, and paprika, basted in a lemon-chicken broth sauce. A traditional Seder centerpiece that comes out tender as butter.

When you don't have 4 hours or more to make chicken broth use inexpensive chicken legs to make this rich broth along with cooked chicken for use in other recipes.

Crusty lamb con ajo with a thick garlic and parsley paste coating a whole leg of lamb. Three full bulbs of garlic blended with oil create a fragrant, golden crust.

Leg of lamb marinated in white wine, scored and stuffed with tarragon, then slow-roasted and finished with a velvety cream pan sauce. Sunday roast worthy of a standing ovation.

Classic Greek skewered lamb marinated in olive oil, wine, lemon, oregano, and garlic. Grilled to smoky char in just 15 minutes.

Chicken sherry bakes bone-in legs with a sauce of tomato, dry sherry, basil, oregano, and garlic. A hands-off Italian-inspired oven braise with just 5 minutes of prep and rich, saucy results.

Greek lamb souvlaki marinated in lemon juice, white wine vinegar, garlic, and oregano then grilled on skewers until brown and crispy. Works with beef, shrimp, or halibut too.

Skinless chicken legs marinated overnight in malt vinegar, dry white wine, shallots, and fresh basil, then broiled until caramelized and tangy. A bold, pub-inspired twist on weeknight chicken.

Leg of lamb studded with garlic and rubbed with lemon juice roasts with potatoes until tender, creating bright Greek Sunday dinner.