Main Course (88)
Soups & Stews (7)
A crown roast of pork with stuffing mounded in the middle is a dramatic presentation piece—and very easy to carve.
Beef stock is the classic building block of many signature Burgundian recipes.
Char siu bao (roast pork bun) is a Cantonese specialty consisting of marinated pork encased in a spongy dough that's then steamed or baked.
Pigs’ feet are a quintessential bouchon ingredient.
This dish of crisp-skinned marinated baby chicken is based on a specialty of the town of Kep, on the Gulf of Thailand.
Pork is a versatile meat, but we prefer to cook it simply—as in this recipe.
A lesson in French saucemaking: Demi-glace is made by reducing sauce espagnole.
Brown stocks, such as this one made with veal, are the basis for many classic sauces and stews.
Originally the guinea hens were stuffed with coarsely chopped Toulouse pork sausage when prepared in France. But in the U.S., we recommend using fresh, unseasoned pork sausage.
After discovering these lentils, food author Colette Rossant created this dish.
The preparation of this masterpiece of Chinese haute cuisine is as important to the appreciation of the dish as the finished product.
This is a typical and delicious way to stuff and roast chicken in Juchitan, Mexico.
This stuffed roast suckling pig is one of the local dishes served at the Ixtepec market on Sundays.
There are many views on how best to cook a turkey. We recommend the following method for a moist, crisp-skinned bird.
For a good grouse recipe, we turned to English chef Simon Hopkinson's Roast Chicken and Other Stories.
This is our take on the classic duck ŕ l’orange.
You don’t need a smoker to lend a slightly spicy, faintly sweetish hint of the outdoors to fresh salmon—this oven method works nicely.
Chef Bernard Picolet made us this bistro classic the old-fashioned way.
Food writer David Downie sang the praises of abbacchio (Italian for suckling lamb) in his tribute to classic Roman Easter foods in SAVEUR’s March/April 1996 issue.
The inclusion of pancetta is proof of this recipe's Italian roots.