Recipe Roundup

Centerpiece Holiday Roasts

From prime rib to pork tenderloin, this is the best time to pull out all the stops.
Image may contain Food Pork Meal and Dish
Boudin Blanc-Stuffed Turkey Breasts with ChestnutsGentl & Hyers
  • Patricia Heal
    7/15

    Brisket Braised in Porter

    Just add porter (a dark beer similar to a stout) and profit with this brisket recipe. Holiday bonus: cook the roast two days ahead and chill it—it'll be easier to slice. Rewarm it in the sauce before serving.

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  • Linda Pugliese, food styling by Anna Hampton
    8/15

    Turkish Coffee-Rubbed Brisket

    It's the holidays, so go big. Rub this brisket with a Turkish coffee-cinnamon mixture for flavor dimension that only gets better with long roasting times.

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  • Marcus Nilsson
    9/15

    Double Rack of Pork with Burnt Orange-Caramel Pan Sauce

    The crown rib roast is a classic, sure. It's also incredibly fussy. You can make a stunning presentation like this one with half of the fuss. Ask your butcher to french the bones by removing excess fat and muscle and cross the ribs like pictured for the best presentation.

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  • Henry Leutwyler
    10/15

    Porchetta

    Porchetta, that crispy-crusted and sweet rolled pork roast, is not an instant-gratification-kind-of dish. Ask your butcher for a skin-on pork belly that's big enough to cover a center-cut pork loin. Mix the the pork loin with fennel seeds.

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  • Photo by Kana Okada
    11/15

    Maple Roast Pork

    Maple and pork may be the most ideal roast pairing out there. With some added vinegar, the syrup mixture is less of a pancake topping and more of a flavorful way to make your kitchen smell great.

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  • Marcus Nilsson
    12/15

    Roast Beef Tenderloin with Caesar Crust

    A Caesar crust is exactly what it sounds like. Rub the ingredients of a Caesar dressing (mayonnaise, anchovy, lemon juice) and breadcrumbs on the outside of this beef tenderloin. As the meat roasts, the exterior will brown and get crispy.

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  • Cedric Angeles
    13/15

    Holiday Ham with Riesling and Mustard

    Holiday ham, meet your new friends. Mustard provides tartness, while the Riesling flavors the ham (and solves what to drink at your holiday gatherings).

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  • Ditte Isager
    14/15

    Roasted Fresh Ham with Citrus and Rye

    Uncured and unsmoked, fresh ham requires a little work on your part that pays off in spades. Use an herb cure to prepare the ham a few days in advance; during the roasting, the skin crisps up into a sweet (and highly addictive) crackling snack.

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