This is the main attraction of our traditional Easter meal, and we think those spiral-sliced prebasted hams take a backseat to our version. Ask your butcher to order a whole smoked water-added ham such as Gwaltney, Hamilton, or Smithfield, and have him remove and quarter the hock. This not only makes the ham fit more easily into your pan but also gives you the hock pieces to use another time and contribute unbeatable seasoning to soups and veggies. Serve with Potato Salad (page 53) and Baby Lima Beans (page 132).
Turn humble onions into this thrifty yet luxe pasta dinner.
As energizing as an energy bar, with a much simpler ingredient list.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Spiced, tender meatballs get cooked atop a bed of rice pilaf speckled with pistachios and plump golden raisins in this quick, one-pot dinner.