Author: Nancy Harmon Jenkins
Author: R. W. Apple Jr.
Author: Amanda Hesser
This veal roast, served with its natural juices, is an ideal example of good home cooking. It would be difficult to duplicate this recipe in a restaurant,...
Author: Jacques Pepin
Author: Nancy Harmon Jenkins
Author: Moira Hodgson
Author: Moira Hodgson
Author: Molly O'Neill
Author: Moira Hodgson
Author: Pierre Franey
Author: Jason Epstein
Author: Pierre Franey
Author: Molly O'Neill
Author: Moira Hodgson
Author: Matt Lee And Ted Lee
Author: Heidi Julavits
Author: Amanda Hesser
Author: Molly O'Neill
Author: Florence Fabricant
Author: Molly O'Neill
Author: Molly O'Neill
This rich, crackling-coated pork roast has all the intense garlic, lemon and herb flavors of a classic Italian porchetta, but is much simpler to make (case...
Author: Melissa Clark
Author: Craig Claiborne
Rare grilled lamb chops or a roasted leg of lamb can be delightful and are easy to cook if you're in a hurry. However, with a little planning, you'll find...
Author: David Tanis
Author: Craig Claiborne And Pierre Franey
Author: Moira Hodgson
Author: Florence Fabricant
Author: Pierre Franey
Heritage turkeys can be tricky to roast; the flesh is firmer than that of a supermarket bird. P. Allen Smith, the Southern cooking and lifestyle expert...
Author: Kim Severson
When Marcella Hazan died in 2013, The New York Times invited readers to share their favorite recipes from her books. While her tomato sauce with butter...
Author: The New York Times
Green Goddess dressing - a creamy, piquant blend of herbs, garlic and anchovies - is good to eat on salad. And it's wonderful as a dipping sauce for vegetables....
Author: Melissa Clark
Author: Molly O'Neill
Author: Molly O'Neill
This recipe is a wonderful addition to a celebratory feast, or a weekend winter meal. Some advice if you can't find a loin on the bone: Buy a boneless...
Author: Nigella Lawson
Author: Bryan Miller
Author: Julia Reed
Pork griot (pronounced gree-oh) is one of Haiti's most loved dishes, and it's easy to see why. Big chunks of pork shoulder are marinated in citrus and...
Author: Melissa Clark
For parties or picnics, meat that you've prepared the day before is a time-saving trick worth adopting. Everyone knows that beef tenderloin, served hot,...
Author: Melissa Clark
Author: Molly O'Neill
Cooking chicken the night before to serve cold or at room temperature the next day is a brilliant plan for summer soirées, picnics or potlucks. Since...
Author: Melissa Clark
This tender, deeply flavored brisket gets its character from two distinct sources. Searing the meat until dark brown gives the sauce a caramelized, intensely...
Author: Melissa Clark
Author: Jason Epstein
Author: Molly O'Neill
This glossy, savory stew combines two staples of traditional Middle Eastern cooking: rich lamb and tangy, sweet-sour pomegranate. It makes a vivid main...
Author: Julia Moskin
At Spoon and Stable, his Minneapolis restaurant, Gavin Kaysen cooks a version of his grandmother Dorothy's pot roast using paleron (or flat iron roast),...
Author: Brett Anderson
For parties or picnics, meat that you've prepared the day before is a time-saving trick worth adopting. Everyone knows that beef tenderloin, served hot,...
Author: Melissa Clark
If you haven't cooked a whole leg of lamb before, here is the place to start. This is not a revolutionary recipe, but slathering on butter and (take our...
Author: Julia Moskin
Author: Moira Hodgson
An Internet darling of a recipe, a favorite of mom bloggers and Pinterest, Mississippi Roast is traditionally made by placing a chuck roast in a slow cooker...
Author: Sam Sifton
Author: Patricia Wells