A simple brine and pear gravy make this a must-have for Thanksgiving.
Author: Susan Spungen
Tender, juicy meat with an exterior of crisp, golden fat. This is the ultimate prime rib beef roast, the perfect centerpiece for any celebration.
Author: Alida Ryder
Serve this simple-to-prepare beef roast with crusty rolls and iced tea to complete the meal.
Author: Land O'Lakes
One butternut squash gets used in two ways-raw and roasted-in this fall weeknight dinner, while fish sauce, lime, and coconut add a touch of Southeast Asian flair.
Author: Anna Stockwell
Why wouldn't you throw some veggies around your bird while it roasts? You've got a hot pan that's about to be full of sizzling schmaltz just begging to bathe a mosaic of squash and onions with tons of...
Author: Chris Morocco
Author: Lesley Porcelli
A vinegary red bell pepper mixture cuts through the richness of the bacon for a bite that's salty, smoky, and sweet.
Author: Dawn Perry
Some say it was his favorite meal, and others claim it resembled the boots that he wore. Whatever the case may be, the Duke of Wellington has a grand dish named after him, which became the entertaining...
Author: Bruce Aidells
Author: Susan Herrmann Loomis
Author: Giuliana Berengan
Author: Jeffrey Alford
Author: Cathal Armstrong
This vibrant, tangy dish is an example of the Moorish influence on Spanish food. It's also popularly made with quail or duck-another Moorish influence.
Author: Emma Warren
Author: Marcus Samuelsson
Blasting cauliflower florets in a hot oven concentrates their natural sweetness, turning them into something akin to vegetable candy.
Author: Beatriz Llamas
Author: Allison Arevalo
Author: Buffalo Mountain Lodge
Author: Anayanci Jiménez Ramírez
Author: James Beard
Author: Lillian Chou
The yogurt in the marinade, along with the honey and pomegranate molasses in the glaze, will give the chicken lots of color. Go with it. The very dark charred parts are extra tasty.
Author: Andy Baraghani
We took the classic, beloved Chicken Marbella recipe from The Silver Palate Cookbook and made it weeknight-friendly by using quick-cooking pork tenderloin instead.
Author: Adam Rapoport
Author: Floyd Cardoz