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.
'holiday entrees' on Serious Eats
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.
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.
A moist and flavorful crown roast of pork makes an impressive holiday centerpiece.
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...
Wwhole tender, juicy, crisp-skinned suckling pig for the holiday table.
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.
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.
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.
A lemon and garlic-marinated leg of lamb, roasted Greek-style.
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.