Author: Matt Lee And Ted Lee
Here is a turkey for when time and oven space are at a premium. The bird is butchered before cooking, its backbone removed (a technique called spatchcocking) and its legs separated, increasing the amount...
Author: Sam Sifton
Author: Anna Winger
Author: Molly O'Neill
Author: Nancy Harmon Jenkins
Author: Mark Bittman
Author: Nancy Harmon Jenkins
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), the shoulder cut of beef commonly used in pot au...
Author: Brett Anderson
Author: Patricia Wells
Spread onto toast with a spoonful of the parsley salad, the marrow is warm and fat and spiky from the peppery greens.
Author: Jonathan Reynolds
Author: Molly O'Neill
Author: Florence Fabricant
Author: Jonathan Reynolds
Author: Karen Kochevar
Author: Craig Claiborne
Author: Florence Fabricant
Author: Mark Bittman
This spring lamb offering is coated with an oil-based paste. The oil serves to give the lamb's crust a beautiful glossy appearance and helps infuse it with an herbal scent. You first make a pesto-like...
Author: Mark Bittman
Author: Marian Burros
Author: Mark Bittman
Author: Jacques Pepin
This glossy, savory stew combines two staples of traditional Middle Eastern cooking: rich lamb and tangy, sweet-sour pomegranate. It makes a vivid main course, with each meaty shank garnished with bright...
Author: Julia Moskin
Author: Pierre Franey
Author: Melissa Clark
Author: Molly O'Neill
Author: Regina Schrambling
Author: Richard Flaste And Pierre Franey
Author: Florence Fabricant
Author: Craig Claiborne With Pierre Franey
Author: Marian Burros
Author: Moira Hodgson
Author: Linda Wells
Author: Marian Burros
Author: Julia Moskin
Author: Molly O'Neill
Author: Pierre Franey
Rabbits are so lean on their own that they benefit from some added fat - in this case, a few strips of guanciale, the compellingly flavorful cured pork jowl from Italy. Once the pan juices from the roasted...
Author: Gabrielle Hamilton
Author: Moira Hodgson
Author: Amanda Hesser
Author: Molly O'Neill
Author: Isabel Costa
Author: Marian Burros
Author: Moira Hodgson
Author: Kim Severson
This pork and vegetable braise requires about 3 hours of time and 5 minutes of work. Spend a few minutes making broad strokes with a sharp knife and layer the ingredients in a deep roasting pan. Then walk...
Author: Mark Bittman
Author: Mark Bittman
Author: Nancy Harmon Jenkins
Author: Molly O'Neill
Author: Barbara Kafka
Author: Molly O'Neill