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Narrow Results You've Selected: Winter Roast Main Course Medium Remove all Source Saveur (48) Bucky McOinkum's Barbecue (1) Houseboat Eats (1) New York Times (1) Venere (1) Show all... Whisk:A Food Blog (1) Main Ingredient Vegetables (20) Beef (16) Pork (13) Turkey (10) Chicken (8) Show all... Game (7) Potato (7) Bread (6) Fruit (5) Duck (4) Rice (3) Eggs (2) Fish (2) Wine (2) Lamb (1) Shrimp (1) Cuisine American (29) French (9) English/Scottish (3) Chinese (2) Mexican (2) Show all... Southern/Soul Food (2) Central/South American (1) Cuban (1) Eastern European/Russian (1) German (1) Italian (1) Southwestern (1) Occasion Christmas (17) Thanksgiving (12) Easter (5) Topic Recipe (53) 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 = "Season:Winter,Technique:Roast,Course:Main Course,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 06/01/2012 Rabbit in Mustard Sauce This recipe comes from David Tanis, a chef at Chez Panisse in Berkeley, California. Continue... Issue #126 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 04/10/2008 Roast Beef with Yorkshire Pudding A roast served with the savory pastry known as yorkshire pudding could be called the quintessential British dinner. Issue #111 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 11/06/2007 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 11/06/2007 Prime Rib During the postwar restaurant boom, this roast was the epitome of fine dining. We happen to agree. Issue #107 10/02/2007 Crisp Apple-Scented Roast Turkey with Cider-Calvados Gravy Lynne Rossetto Kasper, the woman behind one of America's most loved radio food shows, shares her showstopping Thanksgiving menu. Issue #106 08/23/2007 Bread-Crusted Halibut with Leek Ragoût and Red Pepper Purée This recipe uses sliced white bread to create a crisp and buttery crust for the halibut filets. Issue #105 08/23/2007 Soft-Boiled Eggs with Bacon-Infused Sweet Potatoes and Parsley Coulis This dish pairs eggs, sweet potatoes, bacon, and parsley in an unexpected way. Issue #105 05/31/2007 Filets Mignons with Mushroom Sauce This luscious sauce adds complex flavor to filet mignon, a mild-tasting cut. Issue #103 09/04/2007 Brined and Roasted Turkey Brining turkeys has become de rigueur in many American households—this recipe shows you how it's done. Issue #97 09/04/2007 Coffee-Crusted Beef Tenderloin This recipe's simplicity belies its succulent, complex taste. Issue #97 10/29/2007 Roast Goose Chef Zak Pelaccio cooks heritage goose this way, serving it with sautéed cabbage, bacon, and apples. Issue #81 « Previous 1 2 3 Next »