Roast beef, a quintessential centerpiece of hearty meals, evokes images of savory satisfaction and culinary prowess. From its tender, succulent texture to its rich, beefy flavor, this classic dish has ...

Mallard, along with other wild ducks like teal or wigeon, offers a richer flavour than farmed duck. It has the sweetness of ...

Fresh bay leaves inserted into the tender fat cap of the roast impart an aromatic, herbaceous flavor to the beef. The exterior ... folding leaves if needed. Rub vodka over outside of rib roast ...

Rub the skin of the chicken with the remaining oil and place breast-side down in a roasting tin. Roast for 10 minutes then turn the bird over and roast for another 1 hour 15 minutes. To check it ...

Beef tallow, which is made by rendering and straining beef fat (or by picking it up at the butcher or grocery store), is a ...

Cooking beef tenderloin to the right temperature is crucial for achieving perfect doneness. For a rare roast, aim for an internal temperature of 120 to 125 F; for medium-rare, 130 to 135 F is ideal.

Preheat oven to 375 degrees. Pat beef ribs dry. Season generously with salt and pepper. In the bottom of a roasting pan, make a bed of the vegetables, herbs, garlic and shallots. Place seasoned ...

Find out how to cook beef, including cooking tips and flavoursome recipes from Delia Smith, Jamie Oliver and Gordon Ramsay. Our guide answers the most-asked questions about cooking roast beef, ...

Rub the roast well with the cut head of garlic, season liberally with salt and pepper, squeeze over the lemon juice, and coat with 2 to 3 tablespoons oil. Place the beef on a rack in a heavy ...

If you're looking for recipe inspiration for a special family dinner or a gathering with friends, this sheet-pan roast beef ...