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magazine standing rib roast with spinach porcini stuffing
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Culture
Culture
The Bon Appétit Test Kitchen
Cooking
Kendra Vaculin gives this old-school steakhouse side a much-needed makeover.
Kendra Vaculin
Restaurants
At chef Ori Menashe’s temple to hummus and pita, this tender, smoky meat dish steals the show.
Aliza Abarbanel
Culture
Nothing says "special Holiday meal" like a labor intensive meat. This rib roast almost wouldn't qualify for "labor intensive" status, except it has an overly complicated gravy and it is so expensive that you must labor intensively in order to purchase it.
Bridget Moloney
Cooking
Shilpa Uskokovic’s dream dinner party menu is unapologetically inexpensive.
Shilpa Uskokovic
Cooking
I couldn’t care less about football, but I’m passionate about these sticky little ribs.
Carla Lalli Music
Cooking
Sail away on little boats of cheese-filled noodles in a sea of marinara sauce.
Sarah Jampel
Culture
Sausage and greens are a match made in weeknight dinner heaven.
Brad Leone
promotions
Pearl & Ash's crispy potatoes are the woodsy cousin of patatas bravas--and we're obsessed with them
Matt Duckor
Cooking
Turn the rules of braising upside down for hands-off, slow-roasted meat allll winter.
Carla Lalli Music
techniques
Your oven is about to do a happy dance...if that were possible.
Sam Kim
Culture
We're sharing the best home cook-submitted recipes from food52's latest contest. This week, the theme is "Your Best Holiday Roast."
Julia Bainbridge
best-new-restaurants
Charleston chef Craig Deihl just wanted to cure some meat. Next thing he knew, he had one of the country's best sandwich shops.
Andrew Knowlton and Julia Kramer
Culture
How to throw a party for 10 (or 20, or 30) of your closest friends
Bon Appétit
Culture
You can order a beautiful holiday dinner, and no, we don't mean from the pizza place down the street.
Ashlea Halpern
Culture
The Bon Appétit Test Kitchen
Cooking
It’s the ingredients you choose (Chorizo? Sure! Rye bread? Why not?) that will make your stuffing stand out.
Claire Saffitz
techniques
It’s also stuffed with garlicky Parmesan breadcrumbs, which you won’t be mad about.
Alyse Whitney
Cooking
Melty cheese. Roasty, toasty veg. Shallot-garlic cream…what’s not to love?
Jill Baughman
Cooking
I'd be happy with a stuffing-only Thanksgiving, TBH.
Emily Schultz
techniques
When your family is divided between boxed and homemade, strike a compromise
Bon Appétit
best-new-restaurants
Prime rib, the undeniable king of meats is back and better than ever.
Mimi Sheraton
Cooking
The crowd always goes wild for this sweet-salty, fall-apart-tender roasted pork shoulder, and it's basically impossible to mess up.
Meryl Rothstein