March 2003
An unexpected (and easy) technique yields tender, juicy pork with a rich, clingy glaze that packs pure maple flavor—all in less than an hour.
April 2007Nothing is simpler than a pork tenderloin, roasted to perfection and dressed up with a flavorful glaze. And nothing says spring more than fresh artichokes and rhubarb.
March 2006
Few roasts make as grand an entrance as roasted leg of lamb, but its charms quickly fade upon carving. We wanted the gristle (and gaminess) gone before we entered the dining room.
March 2001
The right brine, the right sequence of oven temperatures, and the right glaze transform an uncured ham into a pork roast with rich, moist meat and crackling crisp skin.
January 2009
Rich, fork-tender short ribs usually need an overnight rest to get rid of the grease. We wanted the fat gone by dinnertime—no bones about it.
November 2011
Top chefs say that 18 hours in a 120-degree oven is the route to prime rib perfection. So what's a home cook to do?
November 2002
We cooked more than 35 rib roasts to unlock the secrets of this forgotten classic.
January 2007
A fresh herb crust seems like a good way to enliven a boneless pork roast—but not if the crust has little flavor and falls off.
November 2012
Tenderloin with a crunchy peppercorn crust sounds ideal—but not when it cracks off the roast or has a flavor so spicy that it overpowers the beef.
November 2001
Is this dinosaur of a recipe worth making at home? If you like flaky—not soggy—pastry wrapped around perfectly pink, flavorful beef, the answer is an enthusiastic yes.
