Christmas Recipes and Menus

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Narrow Results You've Selected: Christmas Winter Main Course Roast Medium Remove all Source Saveur (14) Bucky McOinkum's Barbecue (1) New York Times (1) Venere (1) Main Ingredient Turkey (7) Pork (5) Beef (4) Vegetables (4) Bread (2) Show all... Game (2) Potato (2) Chicken (1) Fruit (1) Rice (1) Wine (1) Cuisine American (10) Cuban (1) English/Scottish (1) French (1) German (1) Show all... Mexican (1) Southern/Soul Food (1) Topic Recipe (17) 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 = "Difficulty:Medium"; var omni_prop8 = "Occasion:Christmas,Season:Winter,Course:Main Course,Technique:Roast,Difficulty:Medium"; var omni_pageName="saveur:"+omni_prop12; 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 09/14/2011 Rosemary-Rubbed Beef Tenderloin Seasoned with fresh rosemary and garlic, this juicy beef tenderloin is the perfect main dish to serve to big groups; any leftovers can be used in sandwiches the day after. Issue #141 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 10/13/2009 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 10/09/2008 Leah Chase's Roasted Turkey The secret to this exceptionally juicy turkey is in the wrap. Issue #115 11/06/2007 Prime Rib During the postwar restaurant boom, this roast was the epitome of fine dining. We happen to agree. Issue #107 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 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 04/06/2007 Fresh Ham with Red Chile Marinade A flavorful but underappreciated cut of meat, fresh ham—an un-cured leg of pork—is great for roasting and braising. This recipe is a version of a Mexican adobado, a preparation that calls for slathering meat with chile paste and then grilling, frying, or roasting it. Issue #55 11/19/2007 Free-Range Turkey with Foie Gras Stuffing This recipe comes from chef Guy Savoy, who not only stuffs his turkey with foie gras, but also uses super-premium poulet de bresse. Issue #46 06/14/2007 Roasted Fresh Ham with Orange Glaze Fresh, unsmoked ham makes a delicious roast. Issue #42 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 11/14/2007 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 05/07/2009 Spice-Crusted Prime Rib with Whipped Potatoes A cumin-cayenne rub lends heat and bite to the roast beef. Does Not Apply Source: New York Times 04/13/2009 Roast Goose with Wild Rice Stuffing Sweet apples and crunchy pine nuts icontrast nicely with the rich, fatty goose. Does Not Apply Source: Venere 01/23/2008 Beef Wellington An impressive main course to serve during the holidays. Does Not Apply Source: Bucky McOinkum's Barbecue