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Narrow Results You've Selected: Fall Recipe Main Course Roast Remove all Source Saveur (88) Always Order Dessert (1) Big, Bold, Beautiful Food (1) Blue Kitchen (1) Boing Boing (1) Show all... Chow (1) Cooking on the Side (1) Culinary Travels of a Kitchen Goddess (1) Design Sponge (1) Essentially Healthy Food (1) Houseboat Eats (1) I Shot the Chef (1) Jenn Cuisine (1) Kitchen Culinaire (1) No Recipes (1) Our Kitchen (1) Serious Eats (1) Telegraph (1) Difficulty Easy (52) Medium (46) Hard (5) Main Ingredient Vegetables (35) Pork (25) Beef (21) Turkey (21) Chicken (16) Show all... Fruit (13) Game (12) Duck (10) Bread (9) Potato (6) Cheese (5) Lamb (4) Pasta (3) Rice (3) Wine (3) Fish (2) Nuts (2) Eggs (1) Shrimp (1) Cuisine American (59) French (15) Southern/Soul Food (7) Italian (5) English/Scottish (4) Show all... Mexican (4) Chinese (3) Caribbean (2) Eastern European/Russian (2) African (1) Central/South American (1) Classic (1) Cuban (1) German (1) Indian (1) Moroccan (1) Other (1) Occasion Christmas (27) Thanksgiving (25) Easter (6) 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 = "Technique:Roast"; var omni_prop8 = "Season:Fall,Topic:Recipe,Course:Main Course,Technique:Roast"; var omni_pageName="saveur:"+omni_prop12; 10/12/2012 Sauerbraten (German Pot Roast) The trick to a perfect Sauerbraten is getting the golden glow that shimmers over the deep brown gravy. Cookbook author Mimi Sheraton shares the secret. Issue #150 07/17/2012 Chiles en Nogada (Stuffed Poblano Chiles with Walnut Sauce) Traditionally made in Puebla to celebrate Mexican Independence Day on September 16, these chiles have a minced pork filling enhanced with chopped fruit, and a creamy walnut sauce. Issue #149 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 11/10/2010 Pernil Asado Con Mojo (Mojo-Marinated Pork Shoulder Roast) The pork shoulder is soaked overnight in a citrusy mojo marinade in this Cuban recipe. Issue #134 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 09/15/2010 How to Choose the Right Duck for Cooking An explanatory guide on different types of ducks to use for cooking. Issue #132 06/01/2012 Rabbit in Mustard Sauce This recipe comes from David Tanis, a chef at Chez Panisse in Berkeley, California. Continue... Issue #126 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 11/25/2009 Chile-Rubbed Roast Turkey We've tried many roasting methods over the years, but the one Susana Trilling uses to make the chile-rubbed turkey she serves at her Thanksgiving feast in Oaxaca, Mexico, really stands out. Continue... Issue #124 10/13/2009 Skillet-Roasted Turkey Breast This dish makes the perfect Thanksgiving entrée for a small crowd, but it’s so good we think you’ll want to make it any time of the year. Issue #124 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 03/11/2009 Veal Chop with Jus The sauce accompanying this dish is made from a rich, concentrated veal stock. Issue #119 01/05/2009 Vegetable-Stuffed Rolled Flank Steak Oven-cooked meats, which work their wonders without much intervention, are a boon to home cooks. Issue #117 10/10/2008 Turkey Confit Curing and cooking turkey legs and wings in duck fat—a technique the French call confit—renders them succulent. Issue #115 10/09/2008 Leah Chase's Roasted Turkey The secret to this exceptionally juicy turkey is in the wrap. Issue #115 01/11/2010 Crisp Roast Pork This luscious, Caribbean-inspired preparation for garlicky roast pork works especially well with the cut known as picnic shoulder. Continue... Issue #107 11/12/2007 Roasted Leg of Lamb with Potato-Fennel Gratin This succulent lamb dish is slowly roasted on a bed of potatoes, fennel, and onions. Issue #107 11/12/2007 Roasted Veal Breast with Shallot-Caper Stuffing Roasting a veal breast renders it juicy and flavorful. Issue #107 11/06/2007 Roasted Herbed Chicken and Vegetables This one-dish meal of chicken and vegetables is flavored with lemon peel,garlic,and lots of fragrant herbs. Issue #107 « Previous 1 2 3 4 5 . . .6 Next »