Main Courses

An exceptionally flavorful cut, pork butt (also known as pork shoulder) becomes meltingly tender after long, slow cooking. Serve this dish over steamed jasmine rice, a variety prized for its fragrant...

When searing the chicken breasts, be sure to use a large, heavy pan and don't crowd the food. This would lower the temperature, trap moisture and create steam, preventing the chicken from browning...

A mixture of chopped parsley, minced garlic and lemon zest, known as gremolata, lends a sprightly finish to this tender slow-cooked pork. Ingredients: 1 boneless pork shoulder, about 4 lb., cut into 4...

This simple braised dish gets a boost from chicken demi-glace. A secret ingredient of professional chefs, demi-glace is made by simmering stock and aromatics for hours so it develops intense, complex...

From the lower section of the leg, lamb shanks are a full-flavored but tough cut of meat. They respond well to slow, gentle braising in aromatic liquid, emerging moist and fork-tender. The shanks are...

Other dried fruit, such as pears, apples, cherries or figs, can also be used in this dish. Use one or a combination of fruits to equal a total of 3 cups. Ingredients: 1 bone-in pork shoulder, about 3 lb...

Butter blended with orange zest and herbs is rubbed under the skin and on the outside of the turkey. This helps the meat stay moist and infuses the bird with delicious flavor. Ingredients: 1 fresh turkey...

During a trip to France in the 1960s, Chuck Williams discovered herbes de Provence and brought some back for his store, which was the first in this country to sell them. When Thanksgiving came around, he...

Soaking the turkey in a saltwater brine produces tender, juicy meat, but the pan drippings may be a bit salty for making gravy. You can still prepare a delicious gravy by using our turkey gravy base. To...

Soaking the turkey in a saltwater brine produces tender, juicy meat. In this recipe our brine mixture also includes buttermilk, which adds flavor to the turkey and helps keep the meat moist. Ingredients...

Begin roasting the turkey at a higher temperature so the skin will crisp and brown, then reduce the heat to ensure the bird cooks slowly and evenly. It's important to let the turkey rest before carving...

A long soak in a seasoned saltwater brine ensures the turkey will emerge juicy and exceptionally delicious. The salt penetrates deep into the meat, drawing in moisture while adding layers of flavor. Our...

This recipe makes enough stuffing to fill the cavity of the crown roast plus extra stuffing that can be cooked in a 2-quart baking dish, as instructed below. If desired, you can halve the stuffing recipe...

Available at many high-quality butcher shops, boneless duck breasts are ideally suited for grilling—the perfect way to eliminate some of their fat. Serve the duck rosy pink, drizzled with the savory...

Instead of cooking a whole turkey, a turkey breast is a timesaving substitute for a holiday dinner or other special gathering. And roasting the breast on its own will ensure moist, tender meat. This...

Apple cider tenderizes the meat, while the thyme, garlic and onion add flavor. Serve these pork chops with fried potatoes. Ingredients: 6 loin pork chops, each 7 to 8 oz. and 1 inch thick, trimmed of fat...

This roast chicken gets a flavor boost from our lemon herb seasoning, which is combined with olive oil and rubbed under the skin. The blend includes tangy lemon peel, aromatic thyme, garlic and parsley...

If the roasting pan is too small to hold the extra vegetables, place them in a separate baking dish and moisten with a spoonful or so of the pan juices. Roast until tender when pierced, about 30 minutes...

Chops cut from the loin are the most costly of the various types of lamb chops, but they are also the tastiest and most tender. This recipe calls for double loin chops, which are simply cut twice as thick...

A butterflied turkey makes a handsome presentation, especially when wreathed with rosemary sprigs and lemons. Fresh herbs and garlic, rubbed both under and over the skin, infuse the bird with flavor. The...