Main Course (76)
Soups & Stews (6)
Side Dish (3)
Our take on this colorful vegetarian terrine features smoky roasted eggplant, peppers, and squash, tangy goat cheese, and a sun-dried tomato pesto.
Traditionally made in Puebla to celebrate Mexican Independence Day on September 16, these chiles have a minced pork filling enhanced with chopped fruit, and a creamy walnut sauce.
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.
Chef Peter Hoffman of Savoy, the now-closed New York City restaurant, shared this recipe for roast pork shoulder with a garlicky cilantro sauce, roasted chiles, and market vegetables.
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.
Our favorite method for whole roasted fish is a Portuguese-inspired preparation that combines red snapper, sausage, potatoes, clams, olives, and fennel.
Oven-cooked meats, which work their wonders without much intervention, are a boon to home cooks.
This recipe was shared with us by a New York City-based opera singer and creative home cook.
Raclette has a delightful nutty flavor and melts perfectly over potatoes, vegetables, or, as in this recipe, works as a great stuffing for chicken.
This luscious, wine-enriched sauce is often paired with a hanger steak, a shell steak, or a tender filet mignon.
Curing and cooking turkey legs and wings in duck fatóa technique the French call confitórenders them succulent.
The secret to this exceptionally juicy turkey is in the wrap.
These tiny egg-and-flour dumplings are the preferred comfort food in southwestern Germany.
Home curing is easy and yields a far more flavorful bacon than the store-bought kind.