These main courses take a starring role in any holiday meal.
Salt, pepper, and a rib roast are literally the only ingredients you need for this. Because all the flavor comes from the
meat itself and its slow, low-temperature roasting, it's a good idea to splurge on the highest-quality beef you can get (USDA
prime grade is hard to find, and expensive, but worth it). The leftovers will make for some of the best roast-beef sandwiches
you'll ever have. See more prime rib recipes.
View Recipe: Classic "Prime" Rib
This recipe comes from the Sephardic Jewish cuisine of Spain and North Africa. A simple seasoning of lemon, paprika, and thyme
gives the chicken Mediterranean flavor, and high-temperature roasting ensures beautifully browned skin. An easy gravy made
from the drippings completes the dish, making it suitable as a weeknight family meal or as the centerpiece to a small dinner
View Recipe: Roasted Chicken with Lemons and Thyme
Not every holiday meal has to feature a big hunk of meat at the center of the table. This dish encapsulates fall flavor with
steamed Brussels sprouts and crunchy hazelnuts, a creamy Parmesan sauce, and just a little bit of bacon. To make this a vegetarian-friendly
entrée, use vegetable broth instead of chicken, and serve the crumbled bacon on the side.
View Recipe: Penne with Brussels Sprouts and Crisp Bacon
Any time you cook a 10-pound ham, there are bound to be leftovers. This recipe takes advantage of your extras and is delicious
hot or cold, on fine china or on sandwich bread. The marsala-wine glaze gives wonderful color and sweetness to an already
View Recipe: Marsala-Glazed Ham
Fresh ham is different from the cured ham you may be used to. It's juicy, full of rich pork flavor, and much less salty—a
wonderful special-occasion roast. Serve with Brussels sprouts and mashed sweet potatoes.
View Recipe: Maple-Mustard Glazed Fresh Ham
Orange and lemon in the marinade make for a bright counterpoint to the earthy cumin. Stuff leftovers into pitas, and drizzle
View Recipe: Herb and Citrus Roast Leg of Lamb
High-heat roasting makes this bird browned and beautiful, and truffle-scented homemade gravy makes it an extra-special treat.
The holidays are a time for indulgence, and since this recipe calls for only a few ingredients, use the best quality you can.
View Recipe: Roast Turkey with Truffle Gravy
This roast turkey variation is both sweet and spicy, just the thing to keep your guests on their toes. Poblano peppers and
flavors from whole apples and cider give new meaning to a holiday classic.
View Recipe: Apple-Poblano Whole Roast Turkey
Savory reigns supreme in this quick recipe that looks like it took hours of slaving in the kitchen to prepare. Garnish the
top with a little fresh parsley right before serving with noodles, rice or boiled potatoes.
View Recipe: Easy Coq au Vin
The deep rich colored sauce is full of sour-sweet savor that comes from vinegar, cherries, and cipollini onions. For a wine
pairing, try Cantina Zaccagnini Montepulciano d'Abruzzo 2007, il vino "dal tralcetto". It keeps up with both the sweet and
sour notes in this dish.
View Recipe: Pork Tenderloin Agrodolce
This Benedict is served with a "mock" hollandaise sauce made from mayonnaise and buttermilk instead of the traditional clarified
butter. Serve with steamed asparagus.
View Recipe: Crab Eggs Benedict
Prepare the filling, stuff the tenderloins, roll, and tie them a day ahead. Let them stand at room temperature for 20 minutes
before cooking. You won't need any cranberry sauce, as the sweet and savory apple-cranberry stuffing does double duty. If
you can't find turkey tenderloins, use skinless, boneless turkey breast halves.
View Recipe: Apple and Cranberry Turkey Roulade
The hearty and earthy mushroom sauce tastes divine atop the filets. Parmesan popovers make for a satisfying accompaniment.
View Recipe: Beef Filets with Mushroom Sauce and Parmesan Popovers
Put a global spin on your holiday meal with this flavorful dish. Serve as a vegetarian entrée or as a hearty side, but do
serve it one way or the other!
View Recipe: Spicy Moroccan Chickpeas
In its most simple state, a cassoulet is a slow-simmering bean dish with little bits of meat or sausage. A mixture of meat
adds depth, and the medley of sausages here (versus traditional large hunks of slow-cooking meats) speeds up the cook time
without sacrificing flavor. Look for D'Artagnan sausages at specialty stores, or order online from dartagnan.com. Open some great red wine, and chase this course with a bitter green salad.
View Recipe: Quick Cassoulet
You’ll need to prepare the Homemade Turkey Broth ahead—a day or two in advance is ideal. In a pinch, use purchased fat-free, less-sodium chicken broth.
View Recipe: Classic Roast Turkey and Giblet Gravy
Because you’re starting with a boneless cut, the brining time is much shorter than if using a whole bird. That makes this
meal a great choice for an impromptu holiday gathering that still warrants an impressive dish.
View Recipes: Maple-Brined Turkey Breast with Mushroom Pan Gravy
Sweet citrus like oranges, tangerines, or clementines can stand in for the brilliant gold satsumas. But keep in mind that
satsuma rind is milder than orange rind.
View Recipe: Salmon with Satsuma-Soy Glaze
Spice up a holiday dinner with this sultry combo of rich lamb basted with pomegranate molasses and a fiery sauce.
View Recipe: Leg of Lamb with Spicy Harissa
Red wine, pomegranate, cherries, and balsamic give a rich, sweet, seasonal tang to the comforting flavor of pan-seared pork.
View Recipe: Pork Medallions with Pomegranate-Cherry Sauce
Browning the coriander seeds and cumin seeds called for in this recipe is a truly fragrant experience. Honey makes this sweet
spice mixture absolutely delectable when glazed over a smoked ham.
View Recipe: Honey-Coriander Glazed Ham
This savory pie is full of flavor. Make it as a filling vegetarian option to serve with your holiday meal or let it stand
alone as the main star on your dining room table.
View Recipe: Spinach Pie with Goat Cheese, Raisins, and Pine Nuts
Fresh herbs and oniony flavors make a tender cut of meat absolutely divine. Brandy and dry red wine deepen the already flavorful
View Recipe: Herbed Beef Tenderloin with Two-Onion Jus
A sweet sauce is common with roast leg of lamb, but this one has so much more depth of flavor than the traditional mint jelly.
And the crunchy pine nuts add depth of texture as well. The lamb itself gets loads of flavor from marinating overnight in
a lemon-spice-onion mixture before cooking.
View Recipe: Leg of Lamb with Roasted Pear and Pine Nut Relish
Large bone-in roasts always make holiday meals feel special. This one, with only seven ingredients, is easy as can be. About
2 hours of roasting yields medium-rare perfection with a crusty exterior that will elicit oohs and aahs when you slice it
at the table.
View Recipe: Garlic and Herb Standing Rib Roast
Salmon is a common entrée at Hanukkah meals, because many traditional dishes feature dairy ingredients, which kosher dietary
laws prohibit mixing with red meat or poultry. This Asian-flavored fish dish is extra tender from long, low-temperature cooking,
and is matched perfectly by the creamy rice and crisp stir-fried bok choy.
View Recipe: Slow-Roasted Salmon with Bok Choy and Coconut Rice
The name sounds like something you'd find in a three-star restaurant, and the finished dish lives up to the name. Wonderfully
creamy polenta and deeply earthy mushrooms complement a simply flavored roast chicken that's juicy and delicious. This dish
is perfect for smaller gatherings where a whole turkey or roast would just be too much.
View Recipe: Roasted Chicken with Asiago Polenta and Truffled Mushrooms
This is one of the best ways to prepare pork loin. Overnight brining ensures a tender and juicy end result, and flavors the
meat all the way through. Rolled around a delicious stuffing piquant with kalamata olives, the final product is beautiful
View Recipe: Pork Loin with Olivada, Spinach, and Rice Stuffing
Our variation on the classic French wintertime dish uses meaty squash for body, rendering it much more healthful than the
original. Though not as traditional as a turkey, ham, or roast, this is a great main course for a smaller holiday gathering
or intimate dinner party.
View Recipe: Roasted Garlic and Butternut Squash Cassoulet
Roasted turkey is an absolute must for any Thanksgiving, so if you're looking to shake things up a bit, the stuffing is a
better place to start. Savory sausage (try hot Italian sausage if you like spicy) and sage, an herb that just tastes like
Thanksgiving in any application, get a kick in the pants from sweet dried apricot, which provides contrast in both flavor
and texture. Cooking the stuffing inside the turkey suffuses the meat with a subtle sage-and-apricot scent, but if you're
uncomfortable doing that, just cook it in a separate pan.
View Recipe: Turkey with Sausage, Apricot, and Sage Stuffing
We use red snapper in this dish, but cod, haddock, halibut, or other fresh white fillets will work. Rouille (roo-EE) is traditionally
spicy; add 1/4 teaspoon ground red pepper, if you like.
View Recipe: Classic Bouillabaisse with Rouille-Topped Croutons
Mint, a favored partner for lamb, fits nicely into the gremolata. Serve these tender shanks with polenta, mashed potatoes,
or risotto and broccoli rabe.
View Recipe: Braised Lamb Shanks with Parsley-Mint Gremolata
A variety of black, white, pink, and green peppercorns updates the standard au poivre coating. The deeply flavored, slightly
sweet sauce balances the spice of the pepper. Serve with haricots verts and mashed potatoes.
View Recipe: Mixed Peppercorn Beef Tenderloin with Shallot-Port Reduction
You can use a double layer of turkey brining bags, then keep the bagged turkey in a stockpot in the refrigerator to guard
against punctures. Garnish the turkey with fresh herbs and apples, if desired. For more great variations on this roast turkey
recipe try: Roast Turkey with Onion and Cranberry Chutney, Shallot and Sage-Roasted Turkey with Shallot Gravy.
View Recipe: Spice-Brined Turkey with Cider Pan Gravy
Remove the turkey liver from the giblets so your broth won’t become bitter. Freeze any extra broth, and use it in soups, stews,
and sauces. Rich, full-flavored, and worth the effort, homemade broth or stock makes a good dish great.
View Recipe: Homemade Turkey Broth
If you don’t want to spend your entire Turkey Day in the kitchen, this is the entrée for you. A bold spice rub gives the meat
big flavor and gorgeous color.
View Recipe: Spicy Maple Turkey Breast with Quick Pan Sauce
This classic bird and its rich gravy can easily anchor any traditional holiday feast.
View Recipe: Roast Turkey with Sage Pan Gravy