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Porchetta Pork Roast

This rich, crackling-coated pork roast has all the intense garlic, lemon and herb flavors of a classic Italian porchetta, but is much simpler to make (case in point: you don't need to de-bone a whole pig)....

Author: Melissa Clark

Roast Chicken With Tarragon

Author: Barbara Kafka

Roasted Fresh Ham

This is a huge piece of meat that is simple to prepare and inevitably leads to applause and awe. A fresh ham weighing in at north of 15 pound yields the variety of doneness needed for a big party of eaters:...

Author: Matt Lee And Ted Lee


This classic Puerto Rican recipe for roast pork makes a festive centerpiece for a Memorial Day feast, a delicious welcome to summer. If you buy a big pork shoulder and take your time, as you should, the...

Author: Mark Bittman

Herbed and Butterflied Leg of Lamb

Author: Nigella Lawson

Carbonnade à la Flamande

Author: Julia Reed

Butterflied Leg of Lamb With Lemon Salsa Verde

One of the joys of a butterflied leg of lamb is that it satisfies lovers of rare and medium-well meat at the same time. This is because of its uneven thickness. When you spread the meat out and roast or...

Author: Melissa Clark

Roast Eye of Round

Author: Marian Burros

Roast Lamb

If you haven't cooked a whole leg of lamb before, here is the place to start. This is not a revolutionary recipe, but slathering on butter and (take our word for it) anchovies makes this version truly...

Author: Julia Moskin

Barbecue Country Style Pork Ribs

This basic barbecue has big flavor and no ketchup or Coca-Cola (no disrespect meant to those who favor that type of seasoning). There's no fire involved; you use a standard oven. The spicing trends toward...

Author: David Tanis

Stuffed Roast Veal Breast

Author: Jacques Pepin

Beef Braised in Red Wine

Author: Florence Fabricant

Roast Turkey With Orange and Sage

Roast turkey with white wine and a lot of butter, too, as it happens. The butter, massaged under the bird's skin, does a lot to help keep the breast meat moist, and the juice and wine in the pan below...

Author: Sam Sifton

Roast Loin of Pork With Caraway, Lemon and Garlic

This recipe is a wonderful addition to a celebratory feast, or a weekend winter meal. Some advice if you can't find a loin on the bone: Buy a boneless rolled pork loin and stab it in several places with...

Author: Nigella Lawson

Haitian Pork Griot

Pork griot (pronounced gree-oh) is one of Haiti's most loved dishes, and it's easy to see why. Big chunks of pork shoulder are marinated in citrus and Scotch bonnet chiles, then simmered until very tender...

Author: Melissa Clark

Persian Spiced Lamb Shanks

Rare grilled lamb chops or a roasted leg of lamb can be delightful and are easy to cook if you're in a hurry. However, with a little planning, you'll find it's the shank of the lamb that deserves the most...

Author: David Tanis

Dry Brined Turkey

This fantastic turkey recipe borrows a technique perfected by Judy Rodgers, the chef from the Zuni Café in San Francisco, who had exceptional results salting chickens long before roasting them (also called...

Author: Kim Severson

Turkey Breast With Stuffing

Turkey breast can be seasoned all sorts of ways and served with various stuffings. I cook the stuffing separately, which lets me monitor the breast's doneness more precisely. When a meat thermometer in...

Author: Pierre Franey

Roast Pork With Prunes

Author: Moira Hodgson

Julia Child's Pork With Allspice Dry Rub

The allspice is really what makes this recipe, adapted from "Mastering the Art of French Cooking" by Julia Child, which was featured in a New York Times article about readers' favorite recipes from her...

Author: Julia Moskin

Dry Rubbed London Broil

Here is a cheap beef dinner of uncommon flavor, perfect for serving to a crowd. It calls for the process known as indirect grilling, in which you build a fire on one side of your grill and cook on the...

Author: Sam Sifton

Whole salmon baked in foil

Author: Craig Claiborne And Pierre Franey

Marcella Hazan's Roast Chicken With Lemons

When Marcella Hazan died in 2013, The New York Times invited readers to share their favorite recipes from her books. While her tomato sauce with butter and onion was the clear favorite, this astonishingly...

Author: The New York Times

Roast Leg of Lamb With Moroccan Marinade

Author: Florence Fabricant

Yogurt Marinated Leg of Lamb With Cardamom and Orange

This wet-roasted leg of lamb doesn't contain a ton of liquid - this is about roasting, not braising, and if you add enough liquid to a cut of meat, you're not roasting any more. Instead, the lamb is moistened...

Author: Mark Bittman

Slow Roasted Turkish Lamb

This lamb must be cooked until completely tender and succulent, but if time is a concern, it may also be prepared well in advance and reheated in the pan juices to serve. Shoulder is the best cut to use,...

Author: David Tanis

Mustard and Chile Rubbed Roasted Beef Tenderloin

For parties or picnics, meat that you've prepared the day before is a time-saving trick worth adopting. Everyone knows that beef tenderloin, served hot, is a fail-safe dish for a dinner party. It comes...

Author: Melissa Clark

Roast Heritage Turkey and Gravy

Heritage turkeys can be tricky to roast; the flesh is firmer than that of a supermarket bird. P. Allen Smith, the Southern cooking and lifestyle expert from whom this recipe is adapted, suggests a day...

Author: Kim Severson

Moroccan Leg of Lamb With Mint Dressing

When a large crowd is coming over, it's easy for panic to set in, as the Lee brothers discussed in the 2006 article accompanying this recipe. Their solution? Cooking a big cut of meat. For their first...

Author: Matt Lee And Ted Lee

Momofuku's Bo Ssam

This is a recipe to win the dinner party sweepstakes, and at very low stakes: slow-roasted pork shoulder served with lettuce, rice and a raft of condiments. The chef David Chang serves the dish, known...

Author: Sam Sifton

Slow Cooked Roast Beef

Author: Jacques Pepin

Stuffed Breast of Veal

Author: Florence Fabricant

Roast Turkey With Bread Stuffing

Author: Mark Bittman


Author: Moira Hodgson

Pork Loin With Grapes

Grapes rarely get their moment in the culinary limelight, and it's too bad, because they are perfectly designed for cooking: small and juicy with hints of both acid and sweetness. In this roasted-pork...

Author: Jill Santopietro

Roast Turkey Breast

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

Tandoori Style Chicken

Cooking chicken the night before to serve cold or at room temperature the next day is a brilliant plan for summer soirées, picnics or potlucks. Since the flavors of something cold are usually less pronounced...

Author: Melissa Clark

Roast Stuffed Turkey

Author: Craig Claiborne

Brisket in Coffee Barbecue Sauce

Author: Molly O'Neill

Fastest Roast Turkey

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

Green Goddess Roasted Chicken

Green Goddess dressing - a creamy, piquant blend of herbs, garlic and anchovies - is good to eat on salad. And it's wonderful as a dipping sauce for vegetables. But its best use may be as a marinade for...

Author: Melissa Clark

Mississippi Roast

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

Brined Roast Turkey

Author: Amanda Hesser