New Orleans chef John Folse gives a crown roast of beef a Cajun flair in this recipe. 2 (5-7 pound) bone-in beef rib roasts, tips frenched Instructions: Heat the oven to 375 degrees. In a small mixing ...

Despite its regal appearance, a crown roast is incredibly simple to make. Most of the hard work is done by the butcher -- you should start with the roast rolled and tied and the chop bones already ...

This basic approach to crown roast will yield juicy and well-seasoned results, but it takes some planning ahead. This is a very large cut of meat that won’t have much time to develop flavor in the ...

Lately, my cooking strategy has been the following: minimum effort, maximum payoff. It’s a particularly good one for this time of year, when our collective desire to make it nice is offset by our ...

A simple glaze of port wine and red currant jelly makes this already elegant roast a real showstopper. Combine the wine and currant jelly in a small saucepan. Heat to a simmer. Reduce to 1/2 cup; this ...

Preheat oven to 350°F and adjust oven rack to center position. Season pork roast liberally with salt and pepper and place on a wire rack set on a rimmed baking sheet. Transfer to the oven and roast ...

The day before cooking, prepare the rub for the veal. Put the lemon zest, oil, spices, garlic, ginger, prunes, and thyme in a blender, and purée until smooth. Coat the veal entirely with the rub and ...

CHICOPEE, Mass. (Mass Appeal) – Crown roast of lamb is one of the most impressive centerpieces for any holiday table, but it can also be intimidating to make. Personal Chef Bill Collins from ...

When January calls for lighter meals and better routines, the grill and smoker step in as smart kitchen tools. They free ...

Scattered with chesnuts and fragrant with stuffing, this bird is leagues above any dry turkey dishes of the past - Carol Sachs Once you have purchased your Christmas bird, there’s always the problem ...

Note 1: The glazed vegetables are used here as a stuffing, but they can also be prepared separately. Note 2: The pork should be brined for at least two days. Failing that, season it generously with ...