Kalyn's Kitchen (3)
New York Times (3)
Backyard BBQ (7)
Cocktail Party (6)
The perfect centerpiece to any holiday gathering.
This rich, concentrated sauce is well worth the time it takes to make it.
This luscious, wine-enriched sauce is often paired with a hanger steak, a shell steak, or a tender filet mignon.
Curing and cooking turkey legs and wings in duck fat—a technique the French call confit—renders them succulent.
The secret to this exceptionally juicy turkey is in the wrap.
In this deeply sweet and flavorful relish, cranberries are roasted with orange peel, jalapeño, and spices until their skins burst.
These tiny egg-and-flour dumplings are the preferred comfort food in southwestern Germany.
Home curing is easy and yields a far more flavorful bacon than the store-bought kind.
Fresh herbs and roasted vegetables create this colorful and delicious salmon dish.
A roast served with the savory pastry known as yorkshire pudding could be called the quintessential British dinner.
This classic beet soup is traditionally served with savory pastries called pirozhki.
In this version of this rich, timeless dish, the butter is given an aromatic edge by the addition of Pernod.
This succulent lamb dish is slowly roasted on a bed of potatoes, fennel, and onions.
Roasting a veal breast renders it juicy and flavorful.
This one-dish meal of chicken and vegetables is flavored with lemon peel,garlic,and lots of fragrant herbs.
During the postwar restaurant boom, this roast was the epitome of fine dining. We happen to agree.
Some cooks prefer keeping the oven at very high heat when roasting fish to achieve a crisp, caramelized exterior and moist flesh.
Lynne Rossetto Kasper, the woman behind one of America's most loved radio food shows, shares her showstopping Thanksgiving menu.
Cured country hams can be cooked with sweet beverages, like ginger ale, champagne, or, in this case, Coca-Cola, to counteract their salty character.