Whole roasted fish dishes like this flavorful one are traditionally served on Italian-American feast days.
This recipe for roast goose comes from executive chef Brian Alberg of the Red Lion Inn in Stockbridge, Massachusetts.
Braised with wine, sauerkraut, apples, and onions, this turkey comes out incredibly moist and aromatic.
This recipe involves three steps. First, rub a flavored butter under the turkey's skin. Then roast the turkey over root vegetables until each piece is done. Finally, make a gravy with the juices left in the roasting pan.
This feast-worthy dish, based on a recipe in Pork & Sons by Stéphane Reynaud (Phaidon, 2007), calls for fresh ham, a succulent cut from the pig's hind leg that yields crisp skin and juicy meat. If cooking for a larger crowd, roast a whole fresh ham instead of just the shank end, and double the ingredient quantities for the glaze.
Brushing a simple herb butter over the turkey before and during cooking is a straightforward, time-honored way of achieving great flavor and crisp skin.
The perfect centerpiece to any holiday gathering.
During the postwar restaurant boom, this roast was the epitome of fine dining. We happen to agree.
Cured country hams can be cooked with sweet beverages, like ginger ale, champagne, or, in this case, Coca-Cola, to counteract their salty character.
The tried-and-true Thanksgiving bird provides a feast for family and friends alike.
Zuni Café uses a variety of fruits for this salad, among them cherries, little bunches of grapes, and ripe figs. They also uses a range of greens, sometimes substituting mesclun or arugula for frisée.
This savory stuffing recipe and the turkey roasting method belongs to newspaper food editor Clementine Paddleford.
This is our adaptation of an autumn dish that chef Eric Mann, of the Bear Cafe in New York's Hudson River valley, made for us.
We enjoyed this dish while celebrating Christmas at the Ahwahnee Hotel in Yosemite National Park.
The recipe for this roasted pork is flavored with a delicious, pungent combination of herbs.
A crown roast of pork with stuffing mounded in the middle is a dramatic presentation piece—and very easy to carve.
This unusual recipe, from Julia Child's The Way to Cook (Random House, 1989), produces a moist goose with crisp skin.
There are many views on how best to cook a turkey. We recommend the following method for a moist, crisp-skinned bird.
This regal roast consists of two center-cut pork rib sections tied together in the shape of a crown.
Already a Christmas staple for most Europeans, the goose is becoming the new American holiday bird.