Author: Jeanne Thiel Kelley
Author: Lewis Rossman
Author: Maggie Ruggiero
Author: Michelle Tam
Author: Michael Chiarello
Sometimes it's okay to cut corners: Here we make the classic Italian dish with bacon and skip the multiday air-drying process. It's not traditional, but it sure is delicious
Author: Alison Roman
Roast these up to four hours ahead; put them in to reheat when the prime rib is done.
Both the turkey and the gravy get big-time flavor from earthy dried porcini mushrooms.
Author: Bruce Aidells
We spiked the glaze for our retro-chic ham with hot sauce and apple cider vinegar to cut through the cloying sweetness of the original.
Author: Chris Morocco
Tart kiwi and sweet blueberries make a unique salsa to dress your basic pork loin. This is a leaner cut of pork, so be sure not to overcook it; you can test the meat by slicing it with a paring knife or...
Author: Drew Ramsey, M.D.
Author: Molly Stevens
These ribs have the rich flavor of pork, which you can really taste, and they are also very tender and moist. Who needs all that BBQ sauce? If you can, get baby back ribs - they're best - but any pork...
Author: Marion Cunningham
An easy Roasted Sweet Potato Slices recipe that can be prepared in 45 minutes or less.
Toss green beans with tons of olive oil and aromatics and surrender the whole thing to your oven for an hour or two until it becomes impossibly soft and caramelized.
Author: Claire Saffitz
At Maydan the lamb shoulder is cooked sous vide until meltingly tender and then finished in the hearth until crisp and golden brown. We adapted their recipe for the oven to similar effect.
Author: Kathryn Matthews
Author: Gina Marie Miraglia Eriquez
Author: Georgia Downard