This pork loin in the style of porchetta is an Italian classic that blends pork loin with a pork shoulder, fennel, and rosemary filling, to make an impressive, celebration-worthy entrée.
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This smoked prime rib, coated with a sugar spice rub and smothered with a horseradish mustard mixture, becomes slowly infused with smoky flavor and is simply the best prime rib we’ve ever tried.
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This mustard-glazed ham is covered with mustard, brown sugar, and maple syrup and is simple, subtle, and super impressive. And is perfect for Thanksgiving, Christmas, Easter, and any other holiday dinner (or insatiable pork craving).
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This roast chicken with pancetta and olives and garlic from Gourmet magazine is braised in white wine to keep the chicken tender. A LOT of folks are calling it the best chicken recipe they’ve ever made.
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This roast leg of lamb is a simple yet impressive recipe that celebrates the rich, sigh-inducing good flavor of the best, most perfectly cooked bone-in lamb accented with garlic and lemon. And in a shorter cooking time than usual.
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Jamie Oliver’s Sunday roast is entirely worthy of a special occasion although it’s also an easy way to transform any old day or night into a meal to remember.
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This easy cedar plank grilled salmon is made on your grill with a simple Asian-inspired glaze of wasabi, sugar, soy sauce, and ginger.
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This best brined roast chicken is the best method for brining your chicken, as far as I know. It blends aromatic vegetables and herbs to the brining solution before adding your chicken. The meat gets infused with lush flavors and juiciness beyond the average brined chicken.
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Hungry For More?
5 Exceptional Lemon Curd Desserts
Whether you’re craving a rich and creamy citrus dessert, or simply need to use up a bottle of lemon curd, there’s a recipe for you.
7 Sweet Valentine’s Day Cookie Recipes
Skip the flowers and whip up a batch of sweet cookies to show your love this Valentine’s Day.
5 Ways to Use Leftover Chili
These recipes for ways to use leftover chili will make you thankful that you made such a big pot.