Rabbit Hunter Style is a favorite dish in Portugal. This Portuguese recipe is rich with rabbit (or chicken), bacon, tomatoes, onions, and mushrooms.
Earthy black-eyed peas, Portuguese tuna, sliced onion, garlic, and parsley are tossed together in a vinegar-y salad dressing for a quick, nutritious salad.
An eminently kid-friendly and approachable recipe from chef Joel Robuchon. C’mon. It’s twice-baked potatoes. You know the drill.
Dinner couldn’t be simpler. Cook pasta. Toss with veggies. Spiked with a splash of sherry vinegar.
Thick cotes de boeuf or bone-in rib eye steaks are seared to a crusty perfection and served with thyme-scented caramelized shallots.
This Christmas crown roast of pork is brined then rubbed with garlic and herbs then oven-roasted. The center of the crown roast is filled with wild rice.
This fragrant Moroccan lamb tagine, or stew, is ladled into a roasted pumpkin for a beautiful and impressive dish. The tagine can also be separately with pumpkin slices on the side.
This iconic roast turkey is, we sorta have to admit, perfect to behold. And it ought to be after being brined, stuffed with chestnut stuffing, and all but smothered in a ridiculously rich, real-deal gravy.
Guests will swoon to this roasted venison loin when it’s fanned out on the plate and napped with a rich sauce of red wine, blackberries, veal stock, and sage.
For lobster thermidor, lobster is cooked and then coated in a rich thermidor sauce, seasoned with mustard and tarragon, and scooped back in the shell.
Paula Deen’s gumbo recipe has it all: chicken, sausage, roux, and crowd appeal. Go on. See if we’re wrong. (We’re not, by the way.)
For this lettuce salad, a beef dressing made from warm spices, oil, vinegar, and seared beef is pour over. The hot beef dressing wilts the lettuce leaves.
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