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Entries tagged with 'holiday entrees'

The Ultimate Beef Wellington

Serious Eats J. Kenji López-Alt 21 comments

The ultimate in luxurious roasts, Beef Wellington combines beef tenderloin, a rich mushroom duxelles, foie gras, and prosciutto, all wrapped in a buttery puff pastry crust. More

Fennel-Roasted Pork Tenderloin with Sweet Onions

Serious Eats Kerry Saretsky Post a comment

This is a seriously impressive easy holiday dinner for two: roast pork loin coated in fennel seed and fresh thyme, served with soft, sweet roasted fennel and red onion, and a balsamic drizzle. More

Ultra-Crispy Slow-Roasted Pork Shoulder

Serious Eats J. Kenji López-Alt 78 comments

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. More

Grilling: Herb-Crusted Standing Rib Roast

Joshua Bousel 3 comments

Seared then slathered with mustard and coated in herbs, this standing rib roast's crust has an insane amount of flavor that's strong enough to hold up to the intense beefiness of the medium-rare meat. It's an explosive combo fit for any holiday table. More

Crown Roast of Pork

Serious Eats J. Kenji López-Alt 4 comments

A moist and flavorful crown roast of pork makes an impressive holiday centerpiece. More

All-Belly Porchetta

Serious Eats J. Kenji López-Alt 59 comments

Note: Herbs and aromatics can be substituted or altered according to taste. I find it easiest to work with a whole belly at a time and if a smaller roast is desired, to split it in half and freeze half... More

Whole Roasted Suckling Pig

Serious Eats J. Kenji López-Alt 4 comments

Wwhole tender, juicy, crisp-skinned suckling pig for the holiday table. More

Salt Roasted Fish

Serious Eats Sydney Oland 3 comments

This method of preparing fish produces a moist, flavorful final product, has a fantastic presentation built in, and is simple to prepare. This recipe is written for two one-pound fish, but can be easily scaled to serve four, or even six by multiplying the amounts of salt, herbs and egg whites used to create the crust. More

Easy Roast Chicken with Asparagus and Leeks

Serious Eats J. Kenji López-Alt 9 comments

One of the great things about spring is that it provides you with a plethora of vegetables that need only brief cooking stints to become delicious. This makes them the perfect companion for a roast chicken dinner. Simply roast your chicken, have your vegetable prepped, then cook them while the chicken rests. All of your food comes out piping hot at the exact same time. More

Grilled Roast Beef with Horseradish Cream Sauce

Serious Eats Joshua Bousel 3 comments

A roast beef has been on my grilling to-do list forever, but sticker shock for rib roast or full tenderloin (my preferred cuts) has really been a setback—a special occasion price for a time that just never seemed to come. Instead of waiting it out, it was time to take a more frugal approach with beef eye round. More

Roasted Lemon and Thyme Leg of Lamb

Serious Eats Carrie Vasios Mullins Post a comment

A lemon and garlic-marinated leg of lamb, roasted Greek-style. More

Slow-Roasted Spice-Rubbed Venison Loin

Serious Eats J. Kenji López-Alt 13 comments

Cooking venison loin is not all that different from cooking beef loin, except that it is significantly leaner. Since fat transmits heat much slower than lean protein, in beef, it acts as an insulator. Thus the fattier the cut, the slower it cooks. Lean venison take only about two-thirds the time to cook than an equivalent-sized piece of beef. More

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