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.
Our favorite method for whole roasted fish is a Portuguese-inspired preparation that combines red snapper, sausage, potatoes, clams, olives, and fennel.
This succulent lamb dish is slowly roasted on a bed of potatoes, fennel, and onions.
Cured country hams can be cooked with sweet beverages, like ginger ale, champagne, or, in this case, Coca-Cola, to counteract their salty character.
"Honeygar" is vinegar mixed with honey and gives the lamb a sweet but tangy flavor.
This is Gérard Chave's adaptation of a classic Alain Chapel dish. Bresse chicken is not available here; use the best quality of chicken you can find.
A simple recipe for this widely popular dish in Sardinia.
A flavorful but underappreciated cut of meat, fresh ham—an un-cured leg of pork—is great for roasting and braising. This recipe is a version of a Mexican adobado, a preparation that calls for slathering meat with chile paste and then grilling, frying, or roasting it.
Fresh, unsmoked ham makes a delicious roast.
This simple recipe makes a tasty ham.
This traditional Greek dish is unfailingly served on Easter Sunday, though it's delicious any time of year.
Food writer David Downie sang the praises of abbacchio (Italian for suckling lamb) in his tribute to classic Roman Easter foods in SAVEUR’s March/April 1996 issue.
This rich, savory Lowcountry “per-loo” is a Charleston favorite.
This spring Easter menu is pure celebration food perfect for your entire extended family.
Does Not Apply