1. In the center of a rimmed baking sheet, mound the potatoes and drizzle with the oil. Sprinkle with salt, pepper, thyme, and sage. Toss with your hands to coat the potatoes.

This recipe serves a crowd and is great for special occasions, but also easy enough for a weeknight. Most tenderloin pieces in the butcher case are already trimmed, but if not, ask your butcher to ...

In the same skillet, add the mushrooms and onions. Sauté over medium heat until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.

Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in content creation, recipe development, and pastry production.

We've featured several baked goods and side-dish recipes this holiday season, so this week we're shifting our focus to the main event.

Preheat oven to 350F degrees. Combine the sour cream, mustard, tarragon, and horseradish, stirring well with a whisk, then cover and chill. Season the beef with pepper. Heat a large non-stick ...

Linda’s beef, our next recipe, appeared in the October, 2011 issue of Cooking Light. I haven’t tried this one yet, but it’s now on my list. Like Ina’s recipe, we should have the meat at ...

Add the wine, beef stock, thyme sprigs, salt, pepper and sugar, and bring to a boil. Cook over medium heat for about 30 minutes, or until the liquid is reduced by about half.

Read Today's Paper Thursday, June 22. ️ Watch WDAY+. Restaurants ...