The day before, she went out and bought cans of tomatoes, bulbs of garlic and, of course, that glorious meat - all of it on the bone, except for the sweet and hot sausage.

A timeless favorite meets smoky flavor Few dishes evoke the spirit of traditional Danish cooking like a well-made pork roast ...

Whatever you’re roasting – meat, chicken, duck, or turkey – use the roasting tin juices to make an aromatic red wine gravy. It's quick, easy and delicious.

1 1/2 tablespoon light brown sugar. 1 cup plus 1 tablespoon dry red wine. 1 tablespoon soy sauce. 1 quart beef broth. 3 thyme sprigs. 1 rosemary sprig. 1 teaspoon red wine vinegar. Kosher salt. Pepper ...

With ultra-crispy crackling on top, melt-in-your-mouth meat inside, and a rich, creamy brown gravy to tie it all together, this grilled pork roast brings the taste of tradition with a modern smoky ...

Tips for cleaning stains from red wine, gravy, cranberry sauce and more. Nov. 15, 2010 — -- As the holidays draw closer, you may be preparing to have guests in your home. Food and wine will ...

For the gravy: 1 cup olive oil. 1 cup flour. 1 cup diced onions. 1 teaspoon thyme. 1 teaspoon instant coffee. 1/2 teaspoon garlic salt. 1 teaspoon black pepper. Dash of red pepper. 1 tablespoon ...

Jeannette Pépin, Jacques Pépin's mother, served this red wine–beef stew at her Lyon restaurant, Le Pélican, where she would cook tougher cuts of meat into a rich, luscious, comforting dish ...