It's common knowledge that cranberry and orange make a dynamic duo, but when you mix it up and substitute clementines for the orange, the synergy is off the charts. So imagine the delights in a tart cranberry...

Spiced butter infuses the bird of the day while it's roasting and then links up with rosemary and Bourbon in the gravy to give this dish a one-two punch.

The Piemontese classic, beef braised in Barolo, becomes positively spectacular when made with short ribs, which dissolve into mouthwatering chunks of meat in a complex sauce.

Spatchcocking a bird—cutting out the backbone and flattening it, allows the chicken to cook quickly and evenly, resulting in moist juicy meat. A flavorful marinade of lemon and herbs infuses the...

Try a heritage Berkshire pork loin rack for great flavor and tenderness. If you are lucky enough to have a pork vendor at your local farmers market you can buy it there (you might want to order it in advance) or it...

Nothing says Christmas quite like a standing beef rib roast. For starters, it's got good bones. And those bones give it stature—there's nothing petite about this hunk of beef—so it is a...

Italian and Swedish meatballs, step aside. These Turkish meatballs are so juicy, light, and flavorful—not to mention easy—they'll be rocking your party world this holiday season....

This stuffing, interspersed with nubbins of sage-laced breakfast sausage and studded with tart cherries and toasted pecans, is so memorable, we guarantee it will be talked about wistfully long after the...

Old-world Spanish sherry blends beautifully with new-world agave nectar for a gentle sweet-and-sour glaze and luscious gravy.

This is perfect to serve with some quinoa or wild rice as a main to a non-meat eater, or as a side with some roast chicken for the carnivorous. It's also good served warm the following day with a little grilled tofu...