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The trick to a perfect Sauerbraten is getting the golden glow that shimmers over the deep brown gravy. Cookbook author Mimi Sheraton shares the secret.
This recipe for roast goose comes from executive chef Brian Alberg of the Red Lion Inn in Stockbridge, Massachusetts.
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 pork shoulder is soaked overnight in a citrusy mojo marinade in this Cuban recipe.
Braised with wine, sauerkraut, apples, and onions, this turkey comes out incredibly moist and aromatic.
This recipe involves three steps. First, rub a flavored butter under the turkey's skin. Then roast the turkey over root vegetables until each piece is done. Finally, make a gravy with the juices left in the roasting pan.
An explanatory guide on different types of ducks to use for cooking.
This feast-worthy dish, based on a recipe in Pork & Sons by Stéphane Reynaud (Phaidon, 2007), calls for fresh ham, a succulent cut from the pig's hind leg that yields crisp skin and juicy meat. If cooking for a larger crowd, roast a whole fresh ham instead of just the shank end, and double the ingredient quantities for the glaze.
This dish makes the perfect Thanksgiving entrée for a small crowd, but it’s so good we think you’ll want to make it any time of the year.
Brushing a simple herb butter over the turkey before and during cooking is a straightforward, time-honored way of achieving great flavor and crisp skin.
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.
Curing and cooking turkey legs and wings in duck fat—a technique the French call confit—renders them succulent.
The secret to this exceptionally juicy turkey is in the wrap.
A roast served with the savory pastry known as yorkshire pudding could be called the quintessential British dinner.
This succulent lamb dish is slowly roasted on a bed of potatoes, fennel, and onions.
Roasting a veal breast renders it juicy and flavorful.
This one-dish meal of chicken and vegetables is flavored with lemon peel,garlic,and lots of fragrant herbs.