9
results
Narrow Results
You've Selected:
Easter
Main Course
Saveur
Roast
Winter
Difficulty
Medium (5)
Easy (2)
Hard (2)
Main Ingredient
Pork (4)
Vegetables (4)
Potato (3)
Lamb (2)
Beef (1)
Cuisine
American (2)
Southern/Soul Food (2)
Cuban (1)
French (1)
Greek (1)
Topic
Recipe (9)

Advertisement
09/14/2011
Rosemary-Rubbed Beef Tenderloin
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.
Issue #141
11/12/2007
Roasted Leg of Lamb with Potato-Fennel Gratin
This succulent lamb dish is slowly roasted on a bed of potatoes, fennel, and onions.
Issue #107
10/02/2007
Coca-Cola-Glazed Country Ham
Cured country hams can be cooked with sweet beverages, like ginger ale, champagne, or, in this case, Coca-Cola, to counteract their salty character.
Issue #106
12/05/2005
Stuffed Bresse Chicken with Asparagus
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.
Issue #75
04/06/2007
Fresh Ham with Red Chile Marinade
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.
Issue #55
06/14/2007
Roasted Fresh Ham with Orange Glaze
Fresh, unsmoked ham makes a delicious roast.
Issue #42
03/19/2002
Monte's Ham
This simple recipe makes a tasty ham.
Issue #18
04/05/2007
Roast Lamb with Potatoes
This traditional Greek dish is unfailingly served on Easter Sunday, though it's delicious any time of year.
Issue #17
01/19/2007
Shrimp Pilau
This rich, savory Lowcountry “per-loo” is a Charleston favorite.
Issue #1