Roast beef for a holiday dinner or festive occasion is easy and impressive. There are many cuts to consider, from the pricey tenderloin and standing rib...
Author: David Tanis
The British-by-way-of-Jerusalem chef Yotam Ottolenghi cooked this recipe as part of what he called "a Middle Eastern take on a proper English garden party."...
Author: Sam Sifton
Here (at last) is a recipe for roasted turkey breast with the visual impact of a whole bird, complete with mahogany skin and drippings for gravy. The technique...
Author: Julia Moskin
At the apogee of cooking in vino is this dish, which involves a whole beef roast. As befits a thing that humans have been eating since before computers,...
Author: Tamar Adler
In this British classic, tender beef fillet is blanketed with browned mushrooms and shallots, then wrapped in layers of prosciutto and buttery puff pastry...
Author: Melissa Clark
This is a Swedish version of a dish with roots in the Ottoman Empire, an infidel's version of Turkish dolmas, made not with lamb and grape leaves but with...
Author: Sam Sifton
Author: Moira Hodgson
Author: Craig Claiborne And Pierre Franey
Some say roasting a duck is difficult work. It is not. It can be messy, though, so make sure you have a roasting pan that can accommodate the enormous...
Author: Sam Sifton
The British-by-way-of-Jerusalem chef Yotam Ottolenghi cooked this recipe as part of what he called "a Middle Eastern take on a proper English garden party."...
Author: Sam Sifton
Roast beef for a holiday dinner or festive occasion is easy and impressive. There are many cuts to consider, from the pricey tenderloin and standing rib...
Author: David Tanis
This is a Swedish version of a dish with roots in the Ottoman Empire, an infidel's version of Turkish dolmas, made not with lamb and grape leaves but with...
Author: Sam Sifton