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Roasted Asparagus and Parmesan

Roasted Asparagus and Parmesan by Nancy Miyasaki

This is a simple and delicious Italian recipe adapted from the Barefoot Contessa. We leave out the egg and sometimes the lemon (depends on what you are serving this with).

5 votes
9641 views
Maple-Glazed Salmon Fillet with Oven-Roasted Sweet Potatoes

Maple-Glazed Salmon Fillet with Oven-Roasted Sweet Potatoes by Michele Grason

3 votes
8572 views
Pecan-Crusted Beef Tenderloin

Pecan-Crusted Beef Tenderloin by Tom Shoppel

It's a little spendy, but definitely a crowd pleaser (as long as your crowd likes beef!). This one works nearly as well without the Juniper Juice if you don't have the time.

1 vote
5611 views
Pork with Gorgonzola Sauce

Pork with Gorgonzola Sauce by pescador

1 vote
4611 views
Roasted Double Rack of Pork with Morel Mushroom Sauce

Roasted Double Rack of Pork with Morel Mushroom Sauce by pescador

With today's leaner pork, the traditional crown roast technique (which requires cutting between each rib chop to form the "crown") tends to produce overcooked meat before the bone end is done. So instead, ask the butcher to french the bones of two rib racks and present them back-to-back. Servings: Makes 12 servings.

2 votes
6050 views
Steak au Poivre

Steak au Poivre by Andrew

An easy way to add a rich, beefy flavor to your steaks with a slight sweetness.

3 votes
4731 views