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 ...

Mary-Frances Heck is a chef and food editor, formerly a senior food editor at Food & Wine. In addition to her recipes and articles appearing in many well-known publications, she has her own cookbook, ...

In a large Dutch oven or heavy-bottomed skillet, heat vegetable oil over medium-high heat. Season roast with salt, pepper and granulated garlic then brown well on all sides. Remove from heat and set ...

January meals should feel like a warm hug. Winter is also a season to rest, so its dinners should be relatively hands-off, too. Stay curled under that blanket as the scents of a meal slowly cooking ...

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 ...

This easy one-pot garlic butter pork chops and mushrooms recipe offers a delicious symphony of tender pork and savory ...

A six-week series featuring soup recipes and cozy vibes, plus side dishes and toppings, to get us all through the winter. 1. Set the oven at 350 degrees. Have on hand a large roasting pan. 2. Place ...

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

When grilling for company, I prefer the visual appeal of a bone-in pork chop. My favorite is the center-cut pork chop. This chop sports the beauty of a T-bone steak, with the bone dividing the white ...

Chinese roast pork on garlic bread is one of the great New York sandwiches, a taste of the highest peaks of Catskills cuisine: thin-sliced, Cantonese-style char siu married to Italian-American garlic ...