Don’t try to rush this ham. It’s slow roasted in a maple glaze that imbues the porky deliciousness with cinnamon, allspice, cloves, and nutmeg.
Perfectly seared tender chicken breasts are dressed in a buttery lemon sauce. It’s the kind of dish that takes no time to whip up and everyone loves.
You’ve not truly lived until you’ve had pork belly prepared this way. Perhaps it’s time you get a life….
Fast and flavorful and a favorite of our own Fatty Daddy—er, David Leite—this chili is a knockout. The only thing is, well, um, it’s not quite chili.
Coq au vin, aka chicken in wine, is a French classic that exists in countless incarnations. This rich, soulful riff from Julia Child is our default dish.
With a baby due on the first day of the Year of the Tiger, writer Patricia Tanumihardja finds ways of mixing and matching traditions.
A chili that you can dress up or down, whether you need something really impressive for game day or relatively inexpensive for Tuesday night dinner.
When the vinegar is splashed to the pan of chicken, magic occurs. The vinegar deglazes the brown bits and permeates the chicken with a sweet/sour flavor.
This turkey meatloaf is made from ground turkey, chopped vegetables and is brushed with a tangy bbq sauce. Leftover turkey meatloaf makes great sandwiches.
Two different cooking techniques—steaming and then braising—ensure that this Chinese-style pork belly (fresh bacon) is amazingly tender.
An Italian classic that’s woo’d would-be-husbands for generations, this single-skillet supper melds meat, potatoes, bacon, and onion to moist, crisp effect.
Braised lamb shanks are cooked slowly in wine until the meat is falling-off-the-bone tender. The lamb shanks can be braised ahead for more flavor.
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