Pricey but not pretentious, a standing rib roast is essentially a slab of bone-in rib eye steaks standing on end. You could do worse, eh?
We, too, were startled by the shocker ingredient in this intriguingly sweet, Easter-rific glazed ham. Tasting is believing.
A stupendously simple yet superlatively stunning salmon recipe that requires no swimming upstream, we promise.
This classic, hearty, homey dish—just like something your grandma used to make—is the perfect one-pot meat and potatoes meal. Includes oven as well as slow cooker instructions.
The operative word in this simple turkey recipe is simple. And crisp-skinned. Also monstrously moist. Oh, and sigh-inducingly tender, too. (You catch our drift. Yes?)
An exceptionally tender roast and crisp-as-can-be roasted potatoes that will make any meal memorable beyond words.
Bury a whole snapper in a heap of wet salt, shove it in the oven, and forget about it. Your reward for so little effort? Moistest fish ever.
Plonk this brown sugar glazed ham on your holiday table and then step back, listen to the gasped oohs and aahs, accept all manner of accolades, and then watch it disappear.
"A beautifully seasoned, boldly spiced, highly aromatic, succulent, handsome chunk of pig." That's what folks are saying about this.
The perfect dish to usher in warm weather. Nothing but rosemary, garlic, salt, pepper, and a tour of duty in the oven.
This roast pork loin with apples and onions and its caramelized sweetness and fall-apart tenderness is your new favorite recipe.
Stunning in its simplicity, this whole roast salmon makes for a pretty--and pretty impressive--presentation, to say nothing of its super suppleness.
This is what we consider to be the ultimate pot roast for company. (Heck, with two types of booze, it's gotta be good!)
A long, slow spell in the oven coaxes this lusciously fatty, fat, fat pork roast into supple, aromatic, cider-infused, sigh-inducing submission.
Baked Country Ham15/16
One of the South's greatest achievements, baked country ham takes its salty sweet smack from a glaze of mustard, vinegar, and cloves.
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.