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09/14/2011
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
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
07/18/2008
Home curing is easy and yields a far more flavorful bacon than the store-bought kind.
Issue #113
11/12/2007
This succulent lamb dish is slowly roasted on a bed of potatoes, fennel, and onions.
Issue #107
10/02/2007
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
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
04/21/2008
Herdwick lamb is not available in this country, and we found that related breeds raised here were not noticeably more flavorful than good conventional lamb.
Issue #66
04/06/2007
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
Fresh, unsmoked ham makes a delicious roast.
Issue #42
04/05/2007
This traditional Greek dish is unfailingly served on Easter Sunday, though it's delicious any time of year.
Issue #17
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