Creamy, buttery, sweet-tart and satisfying—yup, this handheld hits all the right spots. The key is a decadent trio of cheeses: goat, fontina and Emmentaler. You can cook so much more than meat in your ...

Have you ever eaten goat’s meat? Our restaurant critic David Ellis says it’s delicious: like lamb but tougher and tastier, best in a stew or any kind of slow-cooked dish. You’d better brush up on your ...

It bodes well that celebrity chefs like Andrew Zimmern and Dan Barber have become enthusiastic advocates, offering recipes that recommend goat as a substitute for lamb and beef. Zimmern, in particular ...