David Burke's New American Classics

I have learned all about southern fried chicken in my monthly visits to my daughter who lives in Nashville. Crisp and crunchy and slight...

by David Burke and Judith Choate

Preheat the oven to 350 degrees. Pull the garlic heads apart. Combine the garlic cloves with the olive oil in a baking pan, spreading th...

by David Burke and Judith Choate

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This is a true classic. A standing rib roast used to be the Sunday dinner, often with roasted vegetables and Yorkshire pudding, but it i...

by David Burke and Judith Choate

This recipe combines some classic complementary salmon flavors—herbs (particularly dill), white wine, cucumber, and sweet butter. ...

by David Burke and Judith Choate



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