We, too, were startled by the shocker ingredient in this intriguingly sweet, Easter-rific glazed ham. Tasting is believing.
Truly impressive and a heck of a lot less fussy than it looks. Tastes pretty darn phenomenal, too. Sign us up.
Just like what your grandma would put on the table for Sunday night supper. (Don't you love how food instantly transports you across time and space?)
An exceptionally tender roast and crisp-as-can-be roasted potatoes that will make any meal memorable beyond words.
This eminently reliable, no-fuss recipe doesn't ambush you with carving trickery. It's just a simple, supple roast beef tenderloin napped with a slightly boozy but goof-proof sauce.
A Southern chef's riff on classic French coq au vin. We may have to change our allegiance from France to Frank. (Chef Frank Stitt, that is.)
The perfect dish to usher in warm weather. Nothing but rosemary, garlic, salt, pepper, and a tour of duty in the oven.