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.
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.
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 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.
This rich, savory Lowcountry “per-loo” is a Charleston favorite.