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Category: Recipes

Chocolate Layer Cake with Chocolate Frosting

Chocolate Layer Cake with Chocolate Frosting
WHY THIS RECIPE WORKS Three kinds of chocolate—unsweetened, milk, and cocoa powder—work together to make a moist, rich frosted cake with flavor that reads more “chocolate” than “sweet.” The frosting came together in just a couple of minutes with the help of the food processor. The quick cutting motion...

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Shallot and Parsley Butter

Shallot and Parsley Butter
WHY THIS RECIPE WORKS When devising a no-fuss recipe for perfectly cooked roast beef tenderloin, we chose to work with Chateaubriand, the smaller center-cut roast. We reversed the usual cooking process for our tenderloin recipe, roasting first and then searing, to eliminate the ring of overdone meat...

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Classic Roast Beef Tenderloin

Classic Roast Beef Tenderloin
WHY THIS RECIPE WORKS When devising a no-fuss recipe for perfectly cooked roast beef tenderloin, we chose to work with Chateaubriand, the smaller center-cut roast. We reversed the usual cooking process for our tenderloin recipe, roasting first and then searing, to eliminate the ring of overdone meat...

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Glazed Spiral-Sliced Ham

Glazed Spiral-Sliced Ham
WHY THIS RECIPE WORKS It pays to know exactly how to make a glazed ham that's truly worthy of a special occasion. Our recipe for a moist ham with a glaze that complements but doesn’t overwhelm the meat includes avoiding labels that read “ham with water added” and heating the ham to an internal temperature...

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