'Holiday' on Serious Eats

From the Archives: Slow Roasted Leg of Lamb

Crisp-crusted, with salty bits of crackling fat and a moist, pink, juicy interior, a boneless roasted leg of lamb is one of those spring treats that makes me wish winter came more than once a year just so we'd have more excuses to cook it. I'm not sure exactly when lamb became associated with Easter, but I'd like to thank the person who made it happen (it baffles me how little lamb we eat in this country compared to the Big Three meats). More

From the Archives: How to Pick and Cook a Holiday Ham

Ham season is upon us, which means that we should all be brushing up on our cured pork knowledge. Don't know the difference between a city and a country ham? Don't know how to cook them even if you do know the difference? Don't know how to serve them once they're done cooking? Don't worry, we got you covered with answers to all those questions and more in our Guide to How to Pick and Cook a Holiday Ham. More

The Serious Eats Guide to Holiday Beer Pairing

Whether the holidays make you think of sugar plums and snowmen or overly opinionated family members and a roast burning in the oven, there's one thing that seems to draw folks together like nothing else this time of year: booze. Here's our guide to the best beer options for several possible holiday feasts. More

Sous-Vide City Ham With Balsamic Brown Sugar Glaze

Ham is not for everyone, but if you're a ham lover, lucky you, because ham is one meat that's darn difficult to mess up. Want to make it even juicier and more foolproof? Cook the sucker sous-vide. Because hams are pre-cooked, it's really just a matter of reheating them. Typically, I'd suggest removing meat from its retail packaging, seasoning it, then re-sealing it in a sous-vide bag before cooking it. But since ham's pre-seasoned, it can be cooked directly in the package it comes in, making the whole process even more appealing. More

The Food Lab Redux: Perfect Prime Rib

The prime rib is the roast that has most often graced my family's holiday table in various states of increasing deliciousness (I mean, you should see the overcooked, under-browned, dried up, flavorless things we used to eat!), and the one that most represents the holidays to me. It only makes sense that I've invested considerable time, effort, and BTUs in inching my cooking technique closer and closer to optimal. Here is the state of the affairs in the Prime Rib Universe as they stand today. More

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