Thanksgiving Centerpiece Roasts
Herbed Pork Rib Roast
Expert Alabama chef Frank Stitt adores this versatile cut of pork. It can be sliced into chops and cooked individually or roasted whole and carved at the table.
Three-Ingredient Prime Rib Roast
Coffee and prime rib seem like unlikely partners, but Ryan Farr’s recipe reveals they both have an earthy quality that makes them a natural match.
Roast Chicken with Grapes, Chestnuts and Tarragon Butter
This perfect roast chicken recipe only requires 30 minutes of active cooking time. The grape and chestnut side dish here is simple enough to make anytime.
Chef Akasha Richmond prepares a sweet–and–spicy glaze for ham using house–made pomegranate–jalapeño jelly. An easier alternative: doctoring store–bought jalapeño jelly with pomegranate juice.
Bay Scallop Pan Roast
Marcia Kiesel prefers sweet and fresh bay scallops to the slightly precooked calico scallops generally sold in supermarkets.
Sirloin Strip Roast with Roquefort Mushrooms
For a dramatic presentation, this sirloin is roasted whole instead of sliced into steaks. The mushrooms, stuffed with a pungent mixture of Roquefort, anchovies, mustard and garlic, make Syrah taste even better.
Roasted Rack of Pork with Sausage Stuffing
Meat master Bruce Aidells stuffs this bone-in roast with sausage, mushrooms and kale, then spit-roasts the pork in a wood-fired hearth oven in his new Sonoma kitchen. “It’s like one giant stuffed pork chop,” he says.
Salt-Baked Leg of Lamb with Olive Oil Potatoes
Baking any good-quality leg of lamb in an herby salt crust at home makes it deliciously tasty and tender, without the need for garnishes.
Roasted Veal Loin with Pickled Golden Raisins
Suzanne Goin covers this veal roast with herbs and butter before cooking to get extra-rich pan juices. They are delicious spooned over the exceptionally tender meat and served with the sweet roasted garlic cloves.
Aleppo chile pepper flakes add robust flavor and lovely color to simple roast chicken.
Standing Rib Roast of Beef
This roasting method is an adaptation of the classic English approach, and who can argue with the Brits when it comes to roasting a joint of beef?
Roasted Poussins with Anchovy-Mustard Pan Sauce
You can substitute two 3 1/2-pound chickens for the six poussins here; the cooking time will be about 20 minutes longer.
Roast Beef with Root-Vegetable-and-Green-Peppercorn Salad
Brined green peppercorns aren’t particularly popular, but Kristin Donnelly loves them in a dressing for sweet roasted fall vegetables and roast beef.
Capons with Garlic Gravy
Chef Tom Valenti likes to roast capons (rooster) with a mixture of fresh herbs, garlic and chicken stock.