Roasts, ham, rack of lamb, and other impressive mains for the holiday table.
Sous vide is the key to consistently moist brisket with a smoky bark.
Brisket that's tender and moist.
The most showstopping way to grill beef tenderloin.
A tender and moist braised beef brisket in an apricot and cranberry sauce.
The best cooking method for the most tender cut of meat around.
Buttery-tender beef tenderloin with a red wine marinade and two sauces.
Beef tenderloin gets a big boost of fresh and earthy flavor from a spinach and mushroom stuffing.
Bison tenderloin with a sweet-and-spicy ancho chili rub, slow-roasted and served with a cilantro-based salsa verde.
Slow-roasted prime rib with a rich red wine jus and a side of braised oxtail: the perfect holiday centerpiece.
Beef tenderloin, a rich mushroom duxelles, foie gras, and prosciutto, all wrapped in a buttery puff pastry crust.
Start low and slow and finish hot for the juiciest, most flavorful, evenly cooked prime rib.
A foolproof pork roast that's bound to impress.
Reheating ham sous vide guarantees the juiciest, most evenly cooked meat.
This ham packs a ton of flavor into each bite.
Hello, pork wrapped in pork.
Pull-apart tender meat and ultra-crisp skin: It's not the most gorgeous roast in the world, but you'd be hard pressed to find one more flavorful.
Crisp skin; tender, juicy, well-seasoned meat; and a stunning presentation.
A moist and flavorful crown roast of pork makes an impressive holiday centerpiece.
This all-belly porchetta is as rich and crisp as it comes.
A whole suckling pig gets juicy and crisp-skinned in your oven.
A tender and moist city ham, glazed with maple syrup and mustard.
This ham is cooked low and slow and then coated in a sticky-sweet Cherry Coke glaze.
Low, slow, and (mostly) takes care of itself.
Beef, lamb, or both. You decide.
Tender sous vide lamb with crunchy mustard seeds and cumin.
Perfect rack of lamb, every time.
Perfectly tender, with the help of heat and time.
The best way to cook a crown roast of lamb.
This aromatic roast has a tender texture and a perfectly rosy, medium-rare hue from edge to center.
Break out the grill for this worthy holiday roast.
An Italian seasoning finds a home on the Thanksgiving table.
A Chinese cooking broth transforms into a flavorful turkey glaze.
Turkey gets the Southern spice treatment.
Smoky, juicy, fork-tender turkey with a deep smoke flavor.
The grill is well-suited to cooking white and dark meat to their ideal respective temperatures.
The same crisp skin and juicy meat as our classic recipe, but with a flavor-packed herb butter to coat it.
All the benefits of sous vide cooking, paired with deep, roasty flavors and extra-crispy skin to satisfy a crowd.
Harness the power of the baking stone for a roast turkey that's crisp-skinned, juicy, and evenly cooked.
This porchetta-inspired turkey breast is cooked sous vide, followed by a stint in a hot oil bath, Peking duck–style.
Not a fan of white meat? Go for crisp-skinned braised turkey legs in a savory red wine gravy.
Deeply seasoned, easy to slice, juicier than any turkey breast you've ever tasted, bone-free, and covered in crisp skin.
Perfectly juicy, crisp-skinned white meat and stuffing with all the flavor, sized to feed a smaller gathering.
A special salt is the key to this amazingly easy mac and cheese.
Cheesy, gooey, crisp-crusted, and satisfying.
Creamy, flavor-packed mushroom risotto, without the constant stirring.
A worthy centerpiece for any feast.
Creamy, cheesy, spinach lasagna, flavored with a hint of nutmeg and a combination of white sauce and fresh ricotta.
Roasted squash and sage bring autumnal flavors to this Italian favorite.
The delicious combo of butternut squash, sage, and brown butter in an easy hands-off risotto.
Instead of grainy ricotta cheese, this ziti gets a drizzle of Parmesan cream.
This eggplant dish takes two trips to the grill.
A tall, golden savory cake filled to bursting with tender vegetables and crowned with yielding rounds of tomatoes.
A quick and easy one-pot vegan chili made with black beans and squash. Chipotles in adobo add smoky flavor and heat.
The intoxicating aromas of this Turkish dish of baked stuffed eggplant supposedly caused the Muslim priest for whom it was made to faint.
A detailed guide to ensuring that the king of holiday roasts comes out perfect every time.
A bone-in pork loin roast is guaranteed to impress, and it's also dead easy to cook just right, as long as you use the reverse-sear method.
Everything you need to know to make sous vide rack of lamb.
The secrets to perfectly smoked turkey are: butterflying, dry-brining, adding baking powder to the dry rub, slow-cooking over indirect heat, and careful monitoring of the turkey's internal temperature. Here's how to do it, step by step.