A riff on that old standby of a bunch of radishes, a crock of butter, and a pinch of salt, this nifty little number comes together easily and impressively.
A mashup of two Italian classics—arista and porchetta—that’s essentially pork roast stuffed with rosemary and more ground pork. Ridiculously easy to make. And even easier to devour.
Plump pork chops are pounded into satisfying submission (whack! whack! whack!) before being breaded and gently sautéed to perfection.
The asparagus in this salad is sublimely sweet and is beautifully balanced by salty pecorino and tart zinginess of lemon.
Easy to make. Good with beer. Perfect for parties. Sorta makes us think we’re back in college. Beer pong, anyone?
Dark-meat chicken lovers, have we got a recipe for you. Actually, we’ve got a bird for you. It’s called guinea, and once you try it, there’s no going back.
These braised short ribs from Mario Batali’s restaurant Babbo are one of David’s favorite things. One taste and you’ll understand why.
This spit-roasted duck by Mario Batali is slathered in orange marmalade, orange juice, and balsamic vinegar, then spun until mahogany brown.