This rich, crackling-coated pork roast has all the intense garlic, lemon and herb flavors of a classic Italian porchetta, but is much simpler to make (case in point: you don't need to de-bone a whole pig)....
Author: Melissa Clark
Author: Barbara Kafka
This classic Puerto Rican recipe for roast pork makes a festive centerpiece for a Memorial Day feast, a delicious welcome to summer. If you buy a big pork shoulder and take your time, as you should, the...
Author: Mark Bittman
Author: Jacques Pepin
This fantastic turkey recipe borrows a technique perfected by Judy Rodgers, the chef from the Zuni Café in San Francisco, who had exceptional results salting chickens long before roasting them (also called...
Author: Kim Severson
Author: Nigella Lawson
This basic barbecue has big flavor and no ketchup or Coca-Cola (no disrespect meant to those who favor that type of seasoning). There's no fire involved; you use a standard oven. The spicing trends toward...
Author: David Tanis
Author: Craig Claiborne And Pierre Franey
Roast turkey with white wine and a lot of butter, too, as it happens. The butter, massaged under the bird's skin, does a lot to help keep the breast meat moist, and the juice and wine in the pan below...
Author: Sam Sifton
Pork griot (pronounced gree-oh) is one of Haiti's most loved dishes, and it's easy to see why. Big chunks of pork shoulder are marinated in citrus and Scotch bonnet chiles, then simmered until very tender...
Author: Melissa Clark
This wet-roasted leg of lamb doesn't contain a ton of liquid - this is about roasting, not braising, and if you add enough liquid to a cut of meat, you're not roasting any more. Instead, the lamb is moistened...
Author: Mark Bittman
This lamb must be cooked until completely tender and succulent, but if time is a concern, it may also be prepared well in advance and reheated in the pan juices to serve. Shoulder is the best cut to use,...
Author: David Tanis
Turkey breast can be seasoned all sorts of ways and served with various stuffings. I cook the stuffing separately, which lets me monitor the breast's doneness more precisely. When a meat thermometer in...
Author: Pierre Franey
Here is a cheap beef dinner of uncommon flavor, perfect for serving to a crowd. It calls for the process known as indirect grilling, in which you build a fire on one side of your grill and cook on the...
Author: Sam Sifton
Author: Mark Bittman
For parties or picnics, meat that you've prepared the day before is a time-saving trick worth adopting. Everyone knows that beef tenderloin, served hot, is a fail-safe dish for a dinner party. It comes...
Author: Melissa Clark
Author: Florence Fabricant
An Internet darling of a recipe, a favorite of mom bloggers and Pinterest, Mississippi Roast is traditionally made by placing a chuck roast in a slow cooker and simmering it beneath a stick of butter,...
Author: Sam Sifton
There's nothing like the combination of cinnamon, cumin and coriander to give your kitchen an inviting aroma - and the finished lamb will have a beautifully dark and redolent exterior. Don't know how to...
Author: Mark Bittman
Author: Patricia Wells
When a large crowd is coming over, it's easy for panic to set in, as the Lee brothers discussed in the 2006 article accompanying this recipe. Their solution? Cooking a big cut of meat. For their first...
Author: Matt Lee And Ted Lee
Here is a turkey for when time and oven space are at a premium. The bird is butchered before cooking, its backbone removed (a technique called spatchcocking) and its legs separated, increasing the amount...
Author: Sam Sifton
Author: Molly O'Neill
Grapes rarely get their moment in the culinary limelight, and it's too bad, because they are perfectly designed for cooking: small and juicy with hints of both acid and sweetness. In this roasted-pork...
Author: Jill Santopietro
A well-prepared turducken is a marvelous treat, a free-form poultry terrine layered with flavorful stuffing and moistened with duck fat. When it's assembled, it looks like a turkey and it roasts like a...
Author: Amanda Hesser
This tender, deeply flavored brisket gets its character from two distinct sources. Searing the meat until dark brown gives the sauce a caramelized, intensely brawny taste, while a bracing garnish of fresh...
Author: Melissa Clark
At Spoon and Stable, his Minneapolis restaurant, Gavin Kaysen cooks a version of his grandmother Dorothy's pot roast using paleron (or flat iron roast), the shoulder cut of beef commonly used in pot au...
Author: Brett Anderson
Author: Florence Fabricant
Author: Matt Lee And Ted Lee
Author: Jacques Pepin
Author: Nancy Harmon Jenkins
Author: Molly O'Neill
Author: Mark Bittman
Author: Marian Burros
Author: Jane Sigal
Author: Jonathan Reynolds
Author: Molly O'Neill
Author: Anna Winger
Author: Marian Burros
Author: Molly O'Neill
Author: Regina Schrambling
Author: Moira Hodgson
Author: Florence Fabricant
Author: Isabel Costa
Author: Marian Burros
Author: Moira Hodgson
Author: Nancy Harmon Jenkins
Spread onto toast with a spoonful of the parsley salad, the marrow is warm and fat and spiky from the peppery greens.
Author: Jonathan Reynolds
Author: Craig Claiborne With Pierre Franey
Author: Florence Fabricant