This recipe for roast goose comes from executive chef Brian Alberg of the Red Lion Inn in Stockbridge, Massachusetts.
This savory stuffing recipe and the turkey roasting method belongs to newspaper food editor Clementine Paddleford.
Fresh, unsmoked ham makes a delicious roast.
A crown roast of pork with stuffing mounded in the middle is a dramatic presentation piece—and very easy to carve.
Ruby port must have been invented to sauce a holiday goose—the flavors of each are perfectly complementary.
This recipe blends roasted brussels sprouts with a silky mornay sauce. A panko topping with lemon zest adds crunch and zing.
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