Roasts, ham, rack of lamb, and other impressive mains for the holiday table.
Because we can't always afford prime rib.
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 in the oven and finish at 500°F for the juiciest, most flavorful, evenly cooked prime rib roast.
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.
Cook your lamb leg low and slow using a sous vide circulator for a tasty Easter roast that (mostly) takes care of itself.
Beef, lamb, or both. You decide.
Robustly flavored leg of lamb—perfectly cooked, thanks to a sous vide circulator—can stand up to an intense seasoning of crunchy mustard seeds and cumin.
Sous vide cooking yields perfect rack of lamb, every time.
With the help of low heat and plenty of time, these lamb shanks turn out meltingly tender and flavorful.
The best way to cook a crown roast of lamb—low and slow first, followed by a sear.
Easy slow-roasted lamb leg that's crispy on the outside and tender within.
Break out the grill for this holiday roast lamb, flavored with caramelized roasted garlic and mild mint.
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 better vegetarian answer to the turducken.
Use up whatever greens you have on hand in this revamped spanakopita.
We pulled out all the tricks to make a vegan lasagna that's not only believable but delicious.
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 beef roast on a budget.
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.