Author: Patricia Wells
Author: Molly O'Neill
Author: Mark Bittman
Author: Molly O'Neill
Roasting a whole turkey breast for Thanksgiving, rather than an entire bird, offers a few clear advantages. It cuts roasting time at least in half, reduces the hassle of carving, and frees you to create...
Author: Mark Bittman
Author: Matt Lee And Ted Lee
In France, gigot d'agneau - leg of lamb - is, well, de rigueur for a proper Easter meal. But it is always appropriate for any special dinner party, or any occasion throughout the year when you want an...
Author: David Tanis
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
This tender, deeply flavored brisket gets its character from two distinct sources. Searing the meat until dark brown gives the sauce a caramelized, intensely brawny taste, while a bracing garnish of fresh...
Author: Melissa Clark
Roasting a pork loin on a bed of apples, onions and cinnamon moistened with cider gives the meat a caramelized sweetness and spicy perfume. The roast browns on top while the apples and onions collapse...
Author: Melissa Clark
There's nothing like the combination of cinnamon, cumin and coriander to give your kitchen an inviting aroma - and the finished lamb will have a beautifully dark and redolent exterior. Don't know how to...
Author: Mark Bittman
An Internet darling of a recipe, a favorite of mom bloggers and Pinterest, Mississippi Roast is traditionally made by placing a chuck roast in a slow cooker and simmering it beneath a stick of butter,...
Author: Sam Sifton
Author: Jonathan Reynolds
Author: Nancy Harmon Jenkins
A well-prepared turducken is a marvelous treat, a free-form poultry terrine layered with flavorful stuffing and moistened with duck fat. When it's assembled, it looks like a turkey and it roasts like a...
Author: Amanda Hesser
Author: Amanda Hesser
Author: Nancy Harmon Jenkins
Author: Barbara Kafka
Author: Molly O'Neill
Author: Florence Fabricant
Author: Nancy Harmon Jenkins
Author: Ron Alexander
Author: Craig Claiborne
Author: Jane Sigal
Author: Molly O'Neill
Author: Nancy Harmon Jenkins
Author: Florence Fabricant
Author: Isabel Costa
Author: Mark Bittman
Author: Moira Hodgson
Author: Florence Fabricant
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: Florence Fabricant
Author: Pierre Franey
Author: Craig Claiborne With Pierre Franey
Author: Marian Burros
Author: Linda Wells
Author: Kim Severson
Author: Florence Fabricant
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: Nancy Harmon Jenkins
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: Melissa Clark
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: Barbara Kafka
Author: Molly O'Neill
Author: Molly O'Neill
Brian Bistrong, the chef of the clubby TriBeCa restaurant the Harrison, ushers in spring with lamb cooked to a perfect pink and fork-mashed peas that have been simmered in pan drippings and tossed with...
Author: Oliver Schwaner-Albright
Author: Molly O'Neill
Author: Florence Fabricant