Recipe

Pork Tenderloin Provençal

A fragrant mix of fennel seeds, orange zest, and fresh rosemary gives this quick-to-prep dish a French accent. Serve with Fresh Parsley and Caper Mashed Potatoes.

Recipe

Roasted Salmon with Mustard and Tarragon

Fresh tarragon pairs beautifully with salmon, and just a little goes a long way in this simple recipe.

Recipe

Roast Chicken with Chanterelles and Peas

Golden roast chicken over a rich, creamy sauce of chanterelle mushrooms, sweet peas, and shallots makes for a dish that’s both elegant and comforting. Serve with egg noodles.

Recipe

Roasted Cornish Games Hens with Tangerine-Herb Butter

Slipping butter under the skin is a great way to keep these game hens moist. After roasting, if the birds need additional crisping, run them under the broiler for just…

Recipe

Roasted Lemon Tart

The roasted lemon adds intense color and mellow, smooth flavor to the lemon curd filling in this dessert.

Recipe

Spring Niçoise Salad

This salad is best in spring, when tiny, new potatoes and baby artichokes and beets are available at the market. It comes together quickly if you prepare some of the…

Recipe

Lamb Shanks en Papillote with Leeks, Carrots, Rosemary, and Orange

Here, lamb shanks are wrapped in individual foil packets with vegetables, herbs, vermouth, and a sliver of butter and then roasted until luscious and fork-tender. Serve them as is—the vegetables…

Recipe

Crispy Roasted Potatoes With Garlic and Thyme

This two-step cooking method (par-boil and then roast) turns out the crispiest, crunchiest roast potatoes ever. It also allows you to prep the potatoes ahead, and then slide them into…

Recipe

Striped Bass en Papillote

Roasting fish in packets (en papillote) allows it to steam in its own juices, intensifying its flavor. Substitute black bass or halibut if striped bass is unavailable.

Recipe

Rack of Lamb with Herb & Olive Crust