Entertaining Entrées

Recipe: Grilled Tri-Tip with Citrus-Chile Butter

Rethink steak night! Serve grilled lean tri-tip with a zesty citrus butter made with lime and lemon zest, fresh thyme, and jalapeño peppers.

Recipe: Fennel-Crusted Rib Roast

Rub prime rib with freshly ground peppercorns, coriander, and fennel for a heady combination of seasonings that perfectly complements this elegant cut of meat. A garnish of fresh cranberries and oranges adds vibrant color to your table, making this dish as much a feast for the eyes as it is for the palate.

Recipe: Sweet Tea-Brined Chicken

A hint of tea, brown sugar, and rosemary makes up the marinade for this grilled chicken. The combination is irresistible!

Recipe: Herb-and-Potato Chip-Crusted Beef Tenderloin

Add a little crunch to a juicy beef tenderloin with a flavorful coating of panko breadcrumbs, kettle-cooked potato chips, and fresh herbs. Top each serving with a bit of Cherry Chutney and blue cheese crumbles.

Recipe: Spicy Fruit-Stuffed Pork Loin with Roasted Pears and Onions

A sweet-and-spicy fruit mixture fills this juicy pork loin, and pear preserves make a delectable glaze. You won't even need a centerpiece if this is on the menu.

Recipe: Honey-Glazed Pork Tenderloin with Homemade Applesauce

This casual and elegant meal with be a hit with pork lovers of all ages. 

Recipe: Classic Lasagna

Use these tips to make our Test Kitchen's favorite lasagna in advance.

- Sauce can be made ahead. Let cool 30 minutes. Cover and chill up to 24 hours, or freeze up to 1 month.
- Make lasagna the day before: Prepare as directed through Step 3. Cover and chill up to 24 hours. Let stand 30 minutes before baking.
- Freeze lasagna 1 month ahead: Wrap unbaked lasagna with heavy-duty aluminum foil. Freeze. Thaw 12 hours in refrigerator. Let stand 30 minutes; unwrap and bake as directed.

Recipe: Classic Roasted Duck with Orange-Bourbon-Molasses Glaze

The secret to crispy skin is a dry duck. Pat ducks with a paper towel before, during, and after refrigerating. Store uncovered in the back, coldest part of your fridge for up to two days ahead.

Recipe: Chicken Scaloppine With Spinach and Linguine

Looking for an easy dinner-party dish? Try Chicken Scaloppine With Spinach and Linguine. For fast assembly, measure out and prep ingredients before guests arrive.

Recipe: Smoked Paprika Pork Roast with Sticky Stout Barbecue Sauce

We "dry-brine" this pork before grilling it with a salt-and-sugar mixture to make it extra flavorful and juicy. The Sticky Stout Barbecue Sauce boosts the flavor and juiciness even more.

Recipe: Asian Pork Wraps

Save time in the kitchen by picking up pork from a local barbecue joint. Have your guests assemble their own wraps to add an interactive element to your party.

Recipe: Roasted Pork Belly with Late Harvest-Peaches and Arugula

This roasted pork belly is succulent and full of natural flavors. The garnish of peaches and arugula are cooked and seasoned with sherry vinegar, honey, and fresh thyme.

Recipe: King Ranch Breakfast Strata

This is the ultimate make-ahead breakfast casserole. For the best results, assemble it the night before. The next morning, pour the remaining milk over top, and knock off the chill by letting it stand 45 minutes before baking.

Recipe: Creamy Shrimp Piccata

Save on prep time by buying shrimp peeled and deveined.

Recipe: Pressed Cuban Sandwiches
Recipe: Italian-Style Sandwiches
Recipe: Barbecue Sandwiches

Any way you serve it, you'll rake in the compliments. Start with a pork loin roast or Boston butt, and offer an assortment of melt-in-your-mouth sandwiches. Alternate them between white or natural parchment paper on a tray for an enticing display. We guarantee they'll be gone almost as soon as you serve them.

Recipe: King Ranch Chicken Casserole

Spiked with tomatoes and green chiles, creamy layers of chopped cooked chicken and corn tortillas make this Texas casserole too tempting to resist. It’s super-easy to fix for a crowd, and always a hit.

Step-by-Step Video: King Ranch Chicken Casserole

Recipe: Southern-Stuffed Rosemary Chicken

This surprisingly easy recipe takes less than an hour to prepare and consistently receives top ratings from reviewers. Chicken breasts are stuffed with toasted pecans and cornbread stuffing, then topped with a creamy sauce, parmesan cheese, and chopped fresh rosemary. 

Recipes: Chalupa Dinner Bowl  

This pork-and-bean mixture is versatile. Serve it spooned over cornbread or rolled up burrito style in flour tortillas. Make hearty nachos, quesadillas, or tacos too. It can even be used as a meaty addition to huevos rancheros (fried corn tortillas topped with fried eggs and salsa).

Recipe: Spinach Lasagna Rollups

Rolling the lasagna noodles rather than layering them lends flair to these satisfying meat-free rollups.