Author: Patricia Wells
Author: Mark Bittman
Author: Trish Hall
Author: Regina Schrambling
Author: Molly O'Neill
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: Molly O'Neill
Author: Matt Lee And Ted Lee
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
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
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
Author: Jonathan Reynolds
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: Nancy Harmon Jenkins
Author: Nancy Harmon Jenkins
Author: Barbara Kafka
Author: Nancy Harmon Jenkins
Author: Molly O'Neill
Author: Molly O'Neill
Author: Craig Claiborne
Author: Florence Fabricant
Author: Jane Sigal
Author: Ron Alexander
Author: Pierre Franey
Author: Nancy Harmon Jenkins
Author: Barbara Kafka
Author: Amanda Hesser
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: Craig Claiborne With Pierre Franey
Author: Moira Hodgson
Author: Florence Fabricant
Author: Linda Wells
Author: Florence Fabricant
Author: Melissa Clark
Author: Florence Fabricant
Author: Kim Severson
Author: Florence Fabricant
Author: Marian Burros
Author: Mark Bittman
Author: Florence Fabricant
Author: Isabel Costa
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
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: Nancy Harmon Jenkins
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
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: Moira Hodgson
Author: Molly O'Neill