Crown roast of lamb is one of the most impressive centerpieces for the holiday table, but its shape limits your options as far as cooking methods are concerned. This recipe offers the best way to cook your roast without accidentally messing up such an expensive piece of meat.
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In the rib hall of fame, pork and beef are obvious winners. But lamb ribs need to be inducted right away: they're rich, meaty, juicy, and packed with flavor. This easy recipe features spiced, roasted ribs with a robust whole grain mustard sauce.
Coming up with a vegan holiday roast is a daunting task! It can't just take the place of the turkey or the prime rib nutritionally, it's got to cover all of those mental bases as well. Not only does it have to taste spectacular, but it's got to look stunning at the center of the table, with rich, deep flavors that scream fall and winter. What I ended up with was a vegan roast that is so pretty, so mouth-watering, so packed with flavor and texture that even the hardcore carnivores at the table will want to make room on their plate for a slice, perhaps even instead of that turkey. I call it Vegetables Wellington.
Simmering potatoes in heavily salted water until the water runs completely dry gives them extremely fragile, wrinkled skins that crisp up when subsequently roasted in a hot oven. The result: extra-crispy new potatoes with buttery, herb-flecked crusts.
This recipe uses the power of a baking stone to direct heat exactly where it needs to be, delivering a roast turkey that is crisp-skinned, juicy, and evenly cooked, with no flipping, trussing, or fussing.
While a simple roast chicken is swell, and fall vegetables are pretty much made for roasting, wouldn't it be nice if there were a recipe that delivered a roast chicken with supremely crisp, crackling skin and juicy meat along with tender, charred roasted vegetables—all in one go? That's precisely what this recipe does, and it gets you a pitcher full of bright, rich gravy to boot.
Easy enough for a weeknight dinner but impressive enough to serve guests, this fennel, chili, and cinnamon-rubbed chicken—inspired by a Michael Chiarello spice rub—is roasted with lemon and potatoes for a delicious one-dish dinner.
Red wine and herb-marinated beef tenderloin pairs with pan sauce and mint, parsley and dill-stippled horseradish cream.
This crisp, juicy spatchcocked chicken gets roasted to sweet-and-sour Provençal perfection with lavender, thyme, olive oil, butter, lemon, and honey.
Roberta's chef Carlo Mirarchi cooks this chicken in two steps: he starts it whole in a hot oven before separating the legs from the breast and sticking it all on the grill. This (admittedly laborious) process results in perfectly cooked leg and breast meat, infused with smoke from the grill. Around the chicken are pieces of roasted Japanese turnips, buttery Savoy cabbage drizzled with maple syrup, and thin rounds of spicy black radish.
Slow-roasted boneless leg of lamb comes out extra tender with a crisp, well-browned crust and juicy pink meat flavored with garlic, rosemary, and lemon zest.
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.
The perfect answer to early fall: Pork loin rubbed with fennel makes an ideal companion for sticky, glazed balsamic vegetables.
Slow-roasted prime rib with a rich red wine jus and a side of braised oxtail. The perfect holiday centerpiece.
An easy stuffed turkey with juicy breast meat and crisp skin. The trick is to use a baking stone.
Roast turkey with an easy gravy to boot. This is the recipe for you if you bake your stuffing outside the bird and you don't want to bother with any fancy butchering.