Pork Crown Roast
This dramatic roast is formed by tying the rib section of a pork loin into a circle, ribs up. The roast's hollow center is filled with Boudin, a spicy blend of rice, ground pork and vegetables. Have your butcher make a 1/2-inch-deep cut between each rib, "french" the bones (this means scraping clean the bones that protrude beyond the meat) and tie up the roast.
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