roasts

Nobody wants a dry, overdone tenderloin roast. This handy method won't only get your meat cooked perfectly, it'll also make it so you have time to hang out!

Rest assured that you’re in excellent hands. This roast goose is an impressive centerpiece for any holiday or special occasion table.

Peruse a diverse selection of recipes for roasts of all kinds, plus techniques, anecdotes and tips that will take your game from “pretty good” to “epic."

Rest assured, you’re in Gizzi Erskine's excellent hands. This spiced pineapple Christmas ham will delight your guests year after year.

Procure some high-quality caraway seeds — the same seeds that give rye bread their zingy earthiness — and get cracklin'. It's roast duck with caraway time!

This piquant, flavor-packed pork tenderloin with Chinese mustard sauce is a welcome addition to any special occasion dinner table.

For a roast dinner, gravy is essential — so essential in fact that a new London pop-up called Roasterant will feature a gravy microbrewery.

This smoked rack of pork vindaloo, a favorite in Washington, will delight your holiday guests and make a spicy, colorful splash at the table.

Peruse The Ivy's new cookbook filled with its best stories and most beloved dishes, like this slow-roasted pork belly. It's a feast for all the senses.

Add a new favorite to your weeknight meal lineup. This slow roast pork belly with mustard mash may become a special occasion favorite.

Let's learn an essential lesson from meat authority Richard Turner on how to make pot roast. You'll need a mashed potato recipe to go with it.

Serve this roast ham with herbs and spring vegetables like new potatoes steamed in their skins, and tossed with chives and butter.

Ina Garten's skillet-roasted lemon chicken is an easy meal for any night of the week, but its simplicity doesn't make it any less special.

Take your pick from these entrées for a holiday crowd: our biggest, juiciest roasts, crispy-skinned birds, tender lamb legs and succulent whole fish.

Hearty, rib-sticking food doesn’t have to pack a day’s worth of calories. Gina Homolka, author of the wildly popular blog Skinnytaste, has a new collection of hearty slow-cooker recipes out that pump up the flavor and nutrition and cut out the fillers. Best of all, you can set it and forget it! These turkey tenderloins, stuffed…

From the popular blog Adventures in Cooking comes our favorite poultry book in recent memory. Adventures in Chicken helps take the world's most beloved meat from "been there, done that" to "I can't wait to cook tonight!" Join author Eva Kosmas in reinventing this humble bird to a thing of true beauty. Everyone knows that bacon…

Sabrina Ghaynor, known as the “the golden girl of Persian cookery,” has a new collection of recipes out for the Middle Eastern food enthusiast in us all. Part Old World, part modern cuisine, Sirocco is a beautiful representation of one of the world's most vibrant food cultures.  Roast chicken is the ultimate comfort food, and…

Say it with us: “An!” It means “eat” in Vietnamese. Follow Helene An, executive chef at Beverly Hills hot spot House of An, as she recounts the family history that brought her to culinary fame in Los Angeles and shares the recipes she and her daughter cook for their never-ending line of hungry fans. In our…

Don’t say “farm to table” unless you really mean it! For those who practice the age-old survival methods of foraging and hunting (now vastly more fun as a hobby than as a matter of life and death), there is food writer Susan L. Ebert’s new cookbook. If you’re looking to discover your inner outdoorsy side, pick a…

There are thousands of Southern-food cookbooks, but only one Garden & Gun magazine bent on compiling the best of the best of old and new recipes for its dedicated readership. Whether it’s the classics or the updated hits that drive the modern Southern culinary movement, you’re in for some seriously delicious hospitality. Is it duck season already? …

Behold, Heartlandia, a new cookbook from the husband-wife team behind Portland, Oregon, restaurant the Country Cat Dinner House & Bar. He heads the kitchen, and she’s the pastry chef. Needless to say, there’s a lot of love in this food. But when was the last time you saw a stuffed lamb shoulder that didn’t inspire a lot…

Here they are, everyone: your 2015 Thanksgiving All-Stars! Take your pick from our biggest, fanciest, juiciest turkeys and assorted roasts of the finest caliber, plus one seriously impressive lobster. Brine away, reduce those sauces, tent with foil and rest before carving — it's time for the main event. No matter which one ends up on the table,…

Prime rib exists. You may know it as "that hunk of beef at the carving station," but if you look at it from a butcher's point of view (and you should), it's really just an elongated rib eye waiting to be carved into individual, perfect, juicy steaks cooked exactly right all the way through. Compare…

Food Republic’s new column, Ask Your Butcher, seeks to answer FAQs in the world of butchery. Ethically minded butcher Bryan Mayer — former founder and co-owner of Philadelphia’s Kensington Quarters, a full-service restaurant, bar, butcher shop and classroom — will tackle a pressing issue facing both meat buyers and home cooks in each column. Next up, Mayer explores…

We’re working our way through British chef and “lightening-up” empress Lorraine Pascale’s new book, Everyday Easy. Just because it’s light and simple doesn’t mean it can’t be flavor-packed and beautiful.  Now, this is a slow-cook but very fast-prep dish, so I thought I would add it to the book. I made this at home one Sunday, just…

We're fans of ace chef and Food Republic co-founder Marcus Samuelsson's new book, Marcus Off Duty. Filled with favorite recipes from his restaurants, as well as family, friends and chefs around the country, this cookbook has a little bit of everything. Duck, with its rich dark meat and crackling skin, is really a celebration dish, something…