Until recently, we had always thought of duck à l'orange as a tired cliché of the 1960s, so it was a surprise to find out how delightful this old recipe...
By mixing butter, shallots, fresh herbs, and lemon juice together right in the serving bowl, you get an instant dressing on contact with hot haricots verts...
New York strip loin, also called top loin of beef, is a succulent, elegant roast. If you want a lot of leftovers (they are great for sandwiches), use a...
This old Gourmet recipe has reviews from 126 users, almost all of whom love it. So take it from them: even if it's your "first time cooking lamb," you'll...
In Argentina, this mix of herbs and spices is combined with oil and vinegar and used as a sauce for grilled meats. For best results, use dried herb leaves-not...
A crisp cucumber and fresh herb salad makes a light yet vibrant companion to this golden dish. A squeeze of fresh lime juice and a dollop of yogurt added...
The tapenade can be served as an hors d'oeuvre, in a small bowl, surrounded with tiny toasted bread slices or crackers. At Spago, we spread goat cheese...
If I could use only one marinade for the rest of my life, it would be this one. Redolent with garlic, piquant with fresh lemon juice, and fragrant with...
A spoonful of this classic compound butter, known as maître d'hôtel butter, makes an instant sauce for anything from grilled steak to sautéed chicken...
Slow-cooking dark leg meat results in incredibly tender, flavorful chicken. However, if you prefer white meat you can substitute bone-in chicken breasts....
A braise is like a stew, but requires less liquid and has a longer cooking time. Allow about two and a half hours for the lamb to cook on top of the stove....
This delicious variation on a side-dish classic is made with red potatoes and flavored with a full head of roasted garlic. This recipe is an accompaniment...