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
Author: Barbara Kafka
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
Author: Nigella Lawson
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
Author: Julia Reed
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
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
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
Author: Marian Burros
Author: Florence Fabricant
Author: Jacques Pepin
Author: Melissa Clark
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
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
Author: Moira Hodgson
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
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
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
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
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
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
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
Author: Craig Claiborne And Pierre Franey
Author: Florence Fabricant
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
Author: Marian Burros
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
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
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
Author: Mark Bittman
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
Author: Molly O'Neill
Author: Mark Bittman
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
Author: Anna Winger
Author: Moira Hodgson
Author: Trish Hall
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
Author: Florence Fabricant
Author: Jacques Pepin
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
Author: Craig Claiborne
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
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
Author: Amanda Hesser
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: Florence Fabricant
Author: Patricia Wells