Prune-Stuffed Pork Roast Recipe

Prune-Stuffed Pork Roast

Pork loin roast and its accompanying buttery sauce are filled with prunes, a great companion for pork. The recipe is simple and perfect for entertaining.

  • Quick Glance
  • 1 H
  • 2 H
  • 0
Pomegranate-Glazed Cornish Game Hens Recipe

Pomegranate-Glazed Cornish Game Hens with Pine-Nut-and-Currant Bread Stuffing

Game hens are brushed with a peppery pomegranate glaze and stuffed with a savory pine-nut-currant bread stuffing. The game hens are a great holiday meal.

  • Quick Glance
  • 1 H
  • 2 H, 30 M
  • 4

Erminia’s Pan-Crisped Chicken

Two-stage cooking makes this Italian style chicken crispy with less fat. Easy to make, the chicken is first sauteed and later the skin is crisped.

  • Quick Glance
  • 1 H, 15 M
  • 3 H, 30 M
  • 0
Southern Fried Chicken Recipe

Southern Pan-Fried Chicken

This recipe from the late, great Edna Lewis turns out skillet-fried chicken that’s perfectly seasoned, extra-crispy, and gosh darn beautiful in every way.

  • Quick Glance
  • 1 H
  • 9 H, 30 M
  • 5

Judy Hesser’s Oven-Fried Chicken

Crispy over-fried chicken could be any easier. A simple shake in a bag of seasoned flour, an hour or so in the oven, and you have dinner.

  • Quick Glance
  • 25 M
  • 2 H
  • 0

Braised Rabbit

Braised rabbit, a staple in many cultures, is made by searing rabbit pieces then slowing braising them in a vegetable-rich, wine-laced liquid. Can’t fathom eating Bugs Bunny? Use chicken instead.

  • Quick Glance
  • 45 M
  • 3 H
  • 0
The Kitchen Detective by Christopher Kimball

Chicken Stew with Sage and Bacon

Okay. We’re just going to say it. It’s the chicken livers that give this stew its crazy complexity. Smoked bacon doesn’t hurt.

  • Quick Glance
  • 1 H
  • 1 H, 20 M
  • 0
Prime Rib Roast

Prime Rib Roast with Orange-Glazed Onions

This stunning rib roast boasts an intricate interplay of sweet and sour and spice that’s marvelously medieval—and deeply satisfying.

  • Quick Glance
  • 30 M
  • 2 H, 30 M
  • 2
Portuguese-Style Pork Roast with Steamed Clams Recipe

Portuguese-Style Pork Roast with Steamed Clams

Pork and clams, a classic Portuguese combination, are paired tomatoes, garlic, herbs, and a pinch of crushed pepper. For a twist, bone-in pork loin is used.

  • Quick Glance
  • 1 H
  • 2 H, 15 M
  • 1
Masa-Crusted Chicken with Piquillo Peppers, Avocado Butter, and Greens Recipe

Masa-Crusted Chicken with Piquillo Peppers, Avocado Butter, and Greens

For this Latin dish, tender boneless chicken breasts are dusted with a masa harina coating spiced with cumin, pepper, and sugar seared, and served atop a salad.

  • Quick Glance
  • 1 H
  • 1 H
  • 0

Chicken Potpie with Phyllo Crust

Underneath this wonderfully flaky and crisp crust is sumptuous creamy filling of chicken, pearl onions, carrots, leeks, mushrooms, peas, and peppers.

  • Quick Glance
  • 1 H, 20 M
  • 2 H, 15 M
  • 0

Cassoulet of White Beans, Sausage, and Duck

This cassoulet is filled with plenty of white beans, called flageolet, pork sausage, and duck confit. It’s a hearty cassoulet fit for winter dining.

  • Quick Glance
  • 1 H
  • 3 H, 30 M
  • 0
Daily Subscription

Enter your email address and get all of our updates sent to your inbox the moment they're posted. Be the first on your block to be in the know.

Preview daily e-mail

Weekly Subscription

Hate tons of emails? Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? Then enter your email address for our weekly newsletter.

Preview weekly e-mail