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 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?
September 2009
The problem with this dish isn’t the vegetables or pasta. It’s the sauce.
November 1998
The secret to delicious roast duck without a thick layer of fat is a two-step process. Steam it first, then cut it into parts and roast it.
September 1997Brine these little birds to deepen their flavor, then roast them at relatively high heat and brush them with a glaze to ensure good color.
November 2006
Beef tenderloin is perfect holiday fare. Add a rich stuffing and you've got the ultimate main course—at least in theory.
September 2007Our moist stuffing works from the inside out to combat dryness in lean pork. Grilling technique is another critical step for success.
November 1994For a rich, flavorful roast goose with crispy browned skin, first dunk the bird in boiling water, then refrigerate for at least 24 hours before roasting.
September 2007
Our moist stuffing works from the inside out to combat dryness in lean pork.
September 2012
Inexpensive and easy to find, a boneless pork loin roast seems nicely suited to grilling. Why, then, is it so often dry and flavorless?
