We based this recipe on one from chef Donald Link of New Orleans's Cochon and Herbsaint restaurants.
Oranges, with their clean, citrusy spark, are an excellent foil for the ham's rich taste.
The secret to these succulent ribs is to roast them first, then marinate them overnight.
This delectable dish is a Ranch House restaurant classic.
This recipe combines sweet figs and fragrant herbs with salty pancetta to create a savory and memorable dish.
Use the whole duck in this celebration-worthy recipe. While the legs are roasted and the breasts are sautéed, the rest is cooked to produce a rich base for a sauce made with wine, shallots, and cherries. Continue...
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Source: Houseboat Eats