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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.
Braised with wine, sauerkraut, apples, and onions, this turkey comes out incredibly moist and aromatic.
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.
This one-dish meal of chicken and vegetables is flavored with lemon peel,garlic,and lots of fragrant herbs.
During the postwar restaurant boom, this roast was the epitome of fine dining. We happen to agree.
Lynne Rossetto Kasper, the woman behind one of America's most loved radio food shows, shares her showstopping Thanksgiving menu.
This recipe uses sliced white bread to create a crisp and buttery crust for the halibut filets.
This dish pairs eggs, sweet potatoes, bacon, and parsley in an unexpected way.
This luscious sauce adds complex flavor to filet mignon, a mild-tasting cut.
Brining turkeys has become de rigueur in many American households—this recipe shows you how it's done.
This recipe's simplicity belies its succulent, complex taste.
Chef Zak Pelaccio cooks heritage goose this way, serving it with sautéed cabbage, bacon, and apples.