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Anchor dinner with a festive rib roast. For great color and flavor, sear it first in a skillet, then rub the meat all over with minced garlic and rosemary before popping it in the oven.
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Why buy frozen meatballs and bottled BBQ sauce, when you can make them from scratch? Try these tangy BBQ meatball sliders as a great Game Day snack or appetizer.
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get your blender ready, this dressing is fabulous. Just the right proportions. It 's great on a salad with lots of hearty ingredients like pasta, garlic croutons and salami.
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Caramelizing is a delicious treatment for the often maligned Brussels sprout. The onion and vinegar add bite, while the pistachios add crunch.
cooking.nytimes.com
This recipe is by Bryan Miller and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
When chef Matt Molina arrived in Italy, he had succulent pork chops wrapped in thin layers of lardo (cured pork fat) at La Locanda della Ribollita in Chiusi.
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Coq au Vin is a classic French stewed chicken recipe, with bacon, mushrooms, and pearl onions.
www.chowhound.com
Ketchup grows up with the addition of sweet piquillo peppers.
www.delish.com
Braised, tender baby artichokes add a taste of spring to any meal.
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The mustard greens in this salad recipe are tossed with sliced pears, croutons, and Gruyère cheese in a garlic-anchovy dressing.