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.
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.
Home curing is easy and yields a far more flavorful bacon than the store-bought kind.
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.
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.
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.