Broiled Black Pepper Sirloin Steak Brined and Oven-Roasted Turkey Don’t forget that turkey makes a welcome addition to a buffet table in any season. Brined and Fried Chicken To ensure a crispy, golden coating and well-cooked meat, keep an eye on the temperature of the oil. Braised Pork Loin with Pears Bean-and-Veggie Sliders Beans and Greens Barbecued Pork-Shoulder Chops Baked Crisp Parmesan Romano Chicken Asian-Style Orange Chicken Roasted Under a Brick Shrimp with Kale and White Beans Baked in Parchment Lucinda's Pizza Margherita This basic Neapolitan-style pizza, Margherita, is perfect as is. Escarole Pizza Beef Braciola I like to serve pasta with sauce from the beef as a first course and serve the beef with a vegetable for a second. Banh Mi The banh mi combines French (baguettes, pâté) and Vietnamese (fresh vegetables, herbs, lightly pickled veggies) influences. Baked Chicken with Honey-Whole-Grain Mustard Glaze Make sure to save the "lemony, chickeny juices" from the bottom of the pan—they make for a great sauce when you serve the chicken. Vinegar Glossed Chicken This dish has been a staple of Lucinda Scala Quinn's family for 20 years. Jerk Chicken You can use whole chickens or chicken thighs to prepare this recipe, but the thighs are quicker and easier. « Previous 1 … 5 6 7