Seasoned with fresh rosemary and garlic, this juicy beef tenderloin is the perfect main dish to serve to big groups; any leftovers can be used in sandwiches the day after.
The sauce accompanying this dish is made from a rich, concentrated veal stock.
Oven-cooked meats, which work their wonders without much intervention, are a boon to home cooks.
During the postwar restaurant boom, this roast was the epitome of fine dining. We happen to agree.
This luscious sauce adds complex flavor to filet mignon, a mild-tasting cut.
Use only sour cherries for this hearty Russian dish; sweet cherries will yield a result that is overly cloying.
Ask your butcher to debone the veal, reserving the bones for you.
The secret to these succulent ribs is to roast them first, then marinate them overnight.
Originally the guinea hens were stuffed with coarsely chopped Toulouse pork sausage when prepared in France. But in the U.S., we recommend using fresh, unseasoned pork sausage.
This is a typical and delicious way to stuff and roast chicken in Juchitan, Mexico.
Chef Bernard Picolet made us this bistro classic the old-fashioned way.
The inclusion of pancetta is proof of this recipe's Italian roots.