Butterflying the pork loin isn't difficult, but many butchers will do it for you.
Author: Federica Cucinelli
Serve these crab cake bites at your next party, but don't sleep on 'em-they disappear fast.
Author: Betty Rosbottom
Quickly shallow-frying the chicken halves in shallot oil after they've been roasted locks in their juices and results in beautiful golden brown and crispy...
Author: Kat Boytsova
On the buffet table, put the ham and mustard sauce next to the Caraway-Dill Biscuits so that your guests can make their own little sandwiches. Prepare...
This classic spinach quiche recipe has a buttery, flaky crust, a generous amount of frozen spinach, onion, peppers, and a rich custard egg filling with...
It's so easy to elevate asparagus bundles-just wrap them in bacon! Make this sweet and savory side dish for your Easter celebration, or any springtime...
Fingerling potatoes roasted with garlic in a lemon-dill vinaigrette.
Author: Michael Symon
This is an antidote to every side salad that ever was. Instead of meh greens, it's got shavings of fennel that bend and twist but keep their refreshing...
Author: Andy Baraghani
This orange-flavored Italian Easter tart recipe is a classic dessert from Naples. Sometimes referred to as a "Neapolitan grain pie", pastiera di pasqua...
Author: Nesrine
Perfectly tender and extremely flavorful, this slow cooker brisket is a hearty main worthy of your holiday dinner menu.
Classic carrot-coconut cake is a Southern tradition. Ours has a healthy dose of ginger and cinnamon for a nice spice and cream cheese frosting sprinkled...
Author: Katherine Sacks
This is my version of the Ukrainian salad known as shuki. If tarragon is hard to find, use any herb you really love. Similarly, sherry vinegar can be swapped...
Author: Olia Hercules
These buns can be assembled the night before, needing only a final rise before baking.
Author: Melissa Roberts
Split pea soup is an easy and cozy one-pot meal-and it's the perfect way to use leftover ham.
You can totally eat this simple quiche on its own (the crème fraîche and chives keep it from being boring). But things really start to get interesting...
Author: Tara O'Brady
These sweet rolls are soft, pillowy, scented with cardamom, and streaked with a sweet, buttery cinnamon swirl.
Author: Kat Boytsova