Hungry? Why wait?
Check out some recipes and helpful cooking tips
by Nancy Duffy | photography by Walter P. Calahan Discover the fresh products your local butcher shops provide. Any summer gathering is enhanced by the quality of the food, in
YOU’VE HEARD OF BRISKET BURNT ENDS — YOU KNOW, THOSE MAGICAL MORSELS OF BEEF AMAZINGNESS. BUT HAVE YOU TRIED THEM WITH PORK BELLY? THIS PORK VERSION IS SUPER TENDER, FULL
This technique produces a perfectly medium-rare prime rib with a gorgeous brown crust on the outside. It works best for smaller prime ribs of between 4 and 8 pounds. For
A dry turkey is a big disappointment, and most people agree that a simple brine helps make a juicier, tastier holiday turkey. Water, salt, sugar and herbs make up this
Total: 5 hrs 14 mins Prep: 15 mins Cook: 4 hrs 59 mins Yield: up to 8 servings BY ;Nagi This Slow Roast Leg of Lamb is going to take your next Sunday roast to a whole new level! It’s ULTRA EASY and very forgiving. It does take patience, but you’ll be rewarded with tender lamb leg that can be pulled off the bone, served with a wickedly delicious rosemary garlic infused gravy. I’ve said it before and I’ll say it again – lamb leg should either be roasted exactly such that it’s blushing pink inside, or long and slow so it’s ultra tender.