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 ...

Cathal Armstrong streamlines an all-day lamb roast by simply rubbing the loins with herbs, garlic, and shallots, tying them ...

December is a month for feasting -- which is not necessarily to say gorging, though it sometimes seems like it. Eating well is not the same thing as stuffing yourself and eating sensibly is not the ...

1. In a food processor, pulse the garlic until it is coarsely chopped. Add the cilantro and parsley and pulse until blended. Add the jalapeno, vinegar, and a pinch each of salt and black pepper. Pulse ...

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 ...

Most evenings, I like to prepare dinner for Louise and me in about 30 minutes. This includes assembling the ingredients, all slicing and chopping, and finally the cooking, plating, and garnishing.

Pérnil al caldero is a Puerto Rican staple of succulent slow-cooked pork with shatteringly crisp skin that’s seasoned with adobo, a garlicky, oregano-spiced marinade. The name is a combination of ...