Christmas Recipes and Menus

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Narrow Results You've Selected: Christmas American Roast Saveur Remove all Difficulty Medium (11) Easy (10) Main Ingredient Vegetables (9) Pork (6) Turkey (6) Game (4) Beef (3) Show all... Bread (3) Chicken (1) Fish (1) Nuts (1) Rice (1) Wine (1) Course Main Course (18) Condiments and Sauces (1) Salad (1) Side Dish (1) Season Winter (19) Fall (17) Summer (2) Spring (1) Topic Recipe (22) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Source:Saveur"; var omni_prop8 = "Occasion:Christmas,Cuisine:American,Technique:Roast,Source:Saveur"; var omni_pageName="saveur:"+omni_prop12; 11/09/2011 Whole Roasted Branzino with Fennel and Onions Whole roasted fish dishes like this flavorful one are traditionally served on Italian-American feast days. Issue #143 11/09/2011 Christmas Goose With Stuffing This recipe for roast goose comes from executive chef Brian Alberg of the Red Lion Inn in Stockbridge, Massachusetts. Issue #143 10/07/2010 Turkey with Sauerkraut, Riesling, and Pork Sausages Braised with wine, sauerkraut, apples, and onions, this turkey comes out incredibly moist and aromatic. Issue #133 10/07/2010 Roast Turkey with Root Vegetables and Gravy 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. Issue #133 12/15/2009 Fresh Ham with Honey and Cloves 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. Issue #125 10/13/2009 Herbed Roast Turkey 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. Issue #124 11/10/2008 Herb-Crusted Beef Tenderloin with Horseradish Sauce The perfect centerpiece to any holiday gathering. Issue #116 11/06/2007 Prime Rib During the postwar restaurant boom, this roast was the epitome of fine dining. We happen to agree. Issue #107 10/02/2007 Coca-Cola-Glazed Country Ham Cured country hams can be cooked with sweet beverages, like ginger ale, champagne, or, in this case, Coca-Cola, to counteract their salty character. Issue #106 03/01/2007 Roast Turkey with Madeira Truffle Butter The tried-and-true Thanksgiving bird provides a feast for family and friends alike. Issue #79 12/06/2005 Frisée Salad with Hazelnuts, Parmigiano-Reggiano, and Roasted Prune-Plums 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. Issue #77 11/19/2007 Roast Turkey With Wild Rice Stuffing This savory stuffing recipe and the turkey roasting method belongs to newspaper food editor Clementine Paddleford. Issue #62 09/13/2005 Pork Roast with Corn Bread-Apple Dressing 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. Issue #62 10/29/2007 Roast Tenderloin of Beef with Jack Daniel's Peppercorn Sauce We enjoyed this dish while celebrating Christmas at the Ahwahnee Hotel in Yosemite National Park. Issue #55 10/29/2007 Fennel- and Garlic-Crusted Pork Roast with Warm Quince and Apple Compote The recipe for this roasted pork is flavored with a delicious, pungent combination of herbs. Issue #47 12/12/2007 Crown Roast of Pork with Corn and Apple Stuffing A crown roast of pork with stuffing mounded in the middle is a dramatic presentation piece—and very easy to carve. Issue #31 11/15/2007 Steam-Roasted Goose This unusual recipe, from Julia Child's The Way to Cook (Random House, 1989), produces a moist goose with crisp skin. Issue #22 11/14/2007 Roast Turkey There are many views on how best to cook a turkey. We recommend the following method for a moist, crisp-skinned bird. Issue #15 03/08/2007 Roast Crown of Pork with Dried-Fruit Stuffing This regal roast consists of two center-cut pork rib sections tied together in the shape of a crown. Issue #9 01/23/2007 Goose with Chestnut Stuffing Already a Christmas staple for most Europeans, the goose is becoming the new American holiday bird. Issue #3 « Previous 1 2 Next »