9
results
Narrow Results
You've Selected:
Fall
Easter
Roast
Source
Saveur (9)
Difficulty
Easy (5)
Medium (3)
Hard (1)
Main Ingredient
Vegetables (5)
Pork (3)
Potato (2)
Beef (1)
Cheese (1)
Course
Main Course (6)
Salad (2)
Side Dish (1)
Cuisine
American (3)
Cuban (1)
French (1)
Italian (1)
Southern/Soul Food (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
09/14/2011
Roasted Potatoes
Seniard Creek cook Clarence Bratton's method for roasted potatoes, which calls for cooking them at a high temperature, turns them golden brown on the outside and creamy within.
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
12/05/2005
Baby Beets with Herb Salad and Warm Chèvre
Use the freshest salad greens and herbs you can, organic if possible, for this salad.
Issue #75
06/14/2007
Roasted Fresh Ham with Orange Glaze
Fresh, unsmoked ham makes a delicious roast.
Issue #42
03/06/2007
Salad of Shrimp and Roasted Peppers
This recipe appeared in Eugenia Bone’s “Feast of the Seven Fishes,” in which she describes her family’s traditional Italian Christmas Eve feast (December 1998).
Issue #31
03/19/2002
Monte's Ham
This simple recipe makes a tasty ham.
Issue #18