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	(Enchaud Perigordine) French-Style Pot-Roasted Pork Loin by Foodiewife There are several things about this recipe that I really like. For one, it looks fancy but it isn't. In France, this dish is called Enchaud Perigordine (and I doubt I can pronounce it right). Cook's Illustrated has made an American version, because our pork is leaner. I was surprised at how easy it was to butterfly the pork loin…	1 vote 2982 views
	Perfect Roast Chicken by Phil Years ago I read that no one can properly call himself a cook if he can't make a great roast chicken. I took that as a challenge and tried many recipes and techniques until finally finding the perfect one just inside the front cover of Keller's Bouchon. My three boys ask for this by name now and we make it about once a week.	2 votes 1 review 8 comments 10839 views
	Mustard Crusted Rack of Lamb with Tarragon Cream Sauce by John Elder This tasty dish uses Dijon mustard and fresh tarragon for a delicious yet subtle flavoring to complement the lamb. Use local lamb when you can find it/afford it. I paid double the price over New Zealand lamb this time. I wanted to impress, so it was worth it.	1 vote 2912 views
	Lemon-garlic Chicken with Olives by Nancy Miyasaki This is a delicious dish. The roasted garlic is so good you will want to spread it on the bread you serve this with. Bring it to the table with the pot or pan you cook it in for extra ease.	5 votes 2 reviews 7467 views