Author: Nancy Harmon Jenkins
Any cooking oil or rendered fat will work for making these supremely crunchy potatoes. Bonus: The fluffy insides are perfect for sopping up gravy.
Author: Chris Morocco
Author: Alex Palermo
Blood oranges are charred in the same pan as tender, crispy chicken thighs and served with vitamin-rich sweet potatoes and a chickpea, olive, and feta...
Author: Nate Appleman
Author: Anna Boiardi
This roast recipe creates succulent lamb, perfect for the Easter weekend.
You know you love Brussels sprouts and bacon, but have you ever tried Brussels sprouts and bacon jam? You (and your hungry party guests) are in for a surprising...
Author: Union Square Events
Author: Kristi Parnell
Author: Jeanne Thiel Kelley
Lightly scoring the fat cap across the top of the roast allows salt and flavors to penetrate even if you can't season it a day ahead.
Author: Chris Morocco
Author: Ian Knauer
Author: Gabriella Vigoreaux
Author: Hank Shaw
These peel 'n' eat chestnuts are truly finger-licking delicious. Make sure to score the nuts deeply so that the peels will open as they roast.
Author: Dan Roman
The chops don't need to marinate long to take on great herby flavor.
Author: Maria Helm Sinskey
Author: Joyne Cohen
Author: Einat Admony
In our cold-weather version of the mojito we sub out white rum for rich, brooding blackstrap and mint for muddled rosemary.
Author: Editors of PUNCH
The steak served at Chamberlain's Prime Chop House in Dallas, Texas, is flavored with a soy sauce and honey marinade. Pour a Merlot with dinner, and serve...