Chopped whole lemon and spicy fresh ginger lend brightness to these hearty roasted vegetables, which complement the rich roast leg of lamb. In place of the potatoes and acorn squash in the recipe, parsnips and pumpkin can also be used.
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.
Seniard Creek cook Clarence Bratton's method for roasted potatoes, which calls for cooking them at a high temperature, turns them golden brown on the outside and creamy within.
The pork shoulder is soaked overnight in a citrusy mojo marinade in this Cuban recipe.
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.
An explanatory guide on different types of ducks to use for cooking.
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 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.
Cured country hams can be cooked with sweet beverages, like ginger ale, champagne, or, in this case, Coca-Cola, to counteract their salty character.
Ask the butcher to french (strip the skin and fat from) the ribs on the roast for a fancier presentation.
The tried-and-true Thanksgiving bird provides a feast for family and friends alike.
Christmas goose for Christmas Day has long been a tradition in Austria (as has carp on Christmas Eve).
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.
This recipe comes from chef Guy Savoy, who not only stuffs his turkey with foie gras, but also uses super-premium poulet de bresse.