Our rib roasts are surprisingly easy to carve, since they are semi-boneless. One basic tip to remember: By slicing meat across the grain, rather than along it, you ensure tenderness. Here's what you need to know to present a professionally carved rib roast.

Our chefs and Stency Wegman set out to prove that cooking greens can be simple and delicious (and provide healthy nutrients, too). The trick was creating a quick and easy four-step method that works for almost any type of cooking green.

If you're new to greens, we suggest starting out with milder ones like escarole or collards. Bolder greens, like kale, rappi, and dandelion, have a pleasantly bitter flavor that can take some getting used to.
Try any of these greens as a bed for pan-seared meats, poultry and seafood.