This recipe for roast goose comes from executive chef Brian Alberg of the Red Lion Inn in Stockbridge, Massachusetts.
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.
Braised with wine, sauerkraut, apples, and onions, this turkey comes out incredibly moist and aromatic.
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 secret to this exceptionally juicy turkey is in the wrap.
During the postwar restaurant boom, this roast was the epitome of fine dining. We happen to agree.
The tried-and-true Thanksgiving bird provides a feast for family and friends alike.
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.
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.
This recipe comes from chef Guy Savoy, who not only stuffs his turkey with foie gras, but also uses super-premium poulet de bresse.
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.
There are many views on how best to cook a turkey. We recommend the following method for a moist, crisp-skinned bird.