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11/14/2012
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.
Issue #152
09/14/2011
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
09/14/2011
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.
Issue #141
11/10/2010
The pork shoulder is soaked overnight in a citrusy mojo marinade in this Cuban recipe.
Issue #134
10/07/2010
Braised with wine, sauerkraut, apples, and onions, this turkey comes out incredibly moist and aromatic.
Issue #133
10/07/2010
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
09/15/2010
An explanatory guide on different types of ducks to use for cooking.
Issue #132
12/15/2009
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
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
The secret to this exceptionally juicy turkey is in the wrap.
Issue #115
11/06/2007
During the postwar restaurant boom, this roast was the epitome of fine dining. We happen to agree.
Issue #107
10/02/2007
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
10/29/2007
Ask the butcher to french (strip the skin and fat from) the ribs on the roast for a fancier presentation.
Issue #80
03/01/2007
The tried-and-true Thanksgiving bird provides a feast for family and friends alike.
Issue #79
12/17/2007
Christmas goose for Christmas Day has long been a tradition in Austria (as has carp on Christmas Eve).
Issue #71
11/19/2007
This savory stuffing recipe and the turkey roasting method belongs to newspaper food editor Clementine Paddleford.
Issue #62
09/13/2005
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
We enjoyed this dish while celebrating Christmas at the Ahwahnee Hotel in Yosemite National Park.
Issue #55
10/29/2007
The recipe for this roasted pork is flavored with a delicious, pungent combination of herbs.
Issue #47
11/19/2007
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
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