Remember those baked hams gussied up with pineapple rings and maraschino cherries? But here, the effect is homey, more subtle, and less overtly sweet.

A traditional Easter dinner takes on an appealing drawl.

This intense base is the secret to the full-bodied richness of the stew.

This crunchy, tangy, relish of cauliflower, cucumber, and celery perks up anything, from a plate of roast pork to your morning bacon and eggs.

Here, pork burgers get a triple hit of flavor: The sauce gets mixed into the meat, slathered onto the cooked burgers, and brushed on the bun.

Fire up the flames for the ultimate barbecue bash starring all of your grilled favorites, plus classic sides to complete your finger-licking feast

Russian borscht went upscale in the Borscht Horseradish Terrine. Here, the leftovers are transformed into a soup that stays true to the ingredient’s central European vibe....

Chicken cacciatore is a ubiquitous dish in Italian-American restaurants, but we think it is even more delicious when made with veal shoulder roast.

“Simple, simple, simple! Just throw it in the oven and jump in the shower.” That’s how food stylist Toni Brogan described this New Zealand favorite.

Good old split-pea soup moves up in the world when a smattering of crisp, salty, fried country ham is sprinkled on top.