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 lamb tagine, fragrant with spices and served, is ladled into a roasted pumpkin for a spectacular presentation.
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.
Food writer and cookbook author Diane Morgan extolls the virtues of cool-weather cooking and offers up her recipe for a soul-heartening beef borscht.
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.
Each steak is seasoned simply and grilled to perfection. On the side is an orange-bell-pepper puree and potatoes.
Chopped kalamata olives are added to lamb burgers for a savory twist. On the side of the lamb burgers is a mint-parsley-garlic-lemon gremolata.
This spit-roasted duck by Mario Batali is slathered in orange marmalade, orange juice, and balsamic vinegar, then spun until mahogany brown.
A one-pot supper of pork chops, ancho chiles, onion, herbs, and orange. So easy it practically makes itself.
Don’t know what a Delmonico steak is? It’s essentially just another name for rib-eye. Better try it, just to be sure.
This is what we consider to be the ultimate pot roast for company. Heck, it calls for two different types of booze, it oughtta be good!
Cold outside? Try slowly braising boneless beef chuck and pancetta in a heady mix of Barolo wine, garlic, tomatoes, thyme, and rosemary.
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