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magazine standing rib roast with spinach porcini stuffing
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Culture
Culture
The Bon Appétit Test Kitchen
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
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
The Bon Appétit Test Kitchen
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
Cooking
I couldn’t care less about football, but I’m passionate about these sticky little ribs.
Carla Lalli Music
promotions
Pearl & Ash's crispy potatoes are the woodsy cousin of patatas bravas--and we're obsessed with them
Matt Duckor
Culture
How to throw a party for 10 (or 20, or 30) of your closest friends
Bon Appétit
Culture
The beef was amazingly rare and tender, with a intense, deeply earthy flavor that put other roasts to shame.
Chris Hall
Culture
Sausage and greens are a match made in weeknight dinner heaven.
Brad Leone
Cooking
Sail away on little boats of cheese-filled noodles in a sea of marinara sauce.
Sarah Jampel
techniques
When your family is divided between boxed and homemade, strike a compromise
Bon Appétit
techniques
Your oven is about to do a happy dance...if that were possible.
Sam Kim
Nancy Oakes
Cooking
Shilpa Uskokovic’s dream dinner party menu is unapologetically inexpensive.
Shilpa Uskokovic
Cooking
Firstly, to fill in the other 4,999,951 Facebook members who have not joined your group, there are some vegetarians with some beef.
Michael Singer
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
We asked Smitten Kitchen blogger Deb Perelman to create a special Valentine's Day recipe for our readers, and she responded with these Heart-Stuffed Shells.
Guest
Culture
Rack and roll, boys and girls
Rachel Sanders
Cooking
It’s the ingredients you choose (Chorizo? Sure! Rye bread? Why not?) that will make your stuffing stand out.
Claire Saffitz