Picture this: Your Easter roast emerges from the oven fragrant and still sputtering, shining like a meat-eater’s well-browned dream. The skin, scored in diamonds, is a crisp mahogany, the meat ...

Sunday dinner. This recipe includes instructions for a classic oven braise as well as cooking in a slow cooker or Instant Pot ...

This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources ...

There’s a lot of inspiring stuff flying off the presses lately, and we’re thrilled to make room on our bookshelves -- but not at the expense of that one old favorite. You know, the cookbook whose ...

I was talking with a friend about perfect meals for entertaining, and we went through the usual suspects: lasagnas, chili, tenderloins. And then he mentioned that his favorite go-to entertaining dish ...

In a small food processor, combine the garlic, anchovies, rosemary, salt and pepper. Add the olive oil and process until it forms a paste, scraping down the sides. (If you don't have a mini food ...

Slowly cooking a big hunk of tough, inexpensive meat isn't just the best way to cook this cut of meat. It's really the only way. Most tough cuts of meat come from the hardest working parts of the ...

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The farmer who raised the pigs used by Copenhagen chef Christian F. Puglisi at a week-long culinary retreat at Rocca delle Tre Contrade in Sicily broke down the racks for this roast; ask your local ...

ROASTED AND CRISPED PORK RIBS WITH GARLIC AND ROSEMARY Serves 4 to 6. • 4 large cloves garlic • 2 tightly packed tbsp. fresh rosemary leaves • 1 tsp. extra-virgin olive oil • 31/2 lb. country-style ...