Elegant Holiday Entrées
Center your meal on one of these festive and hearty main dish recipes. You've found the elegant centerpiece of your holiday table.
If you want to dress up the humble pork shoulder roast, ask your butcher to butterfly it. Sprinkle the spice rub all over both sides of pork; roll and tie it with kitchen string before browning.
Recipe: Cider-Braised Pork Shoulder
Parmigiano-Reggiano is aged, dry, and crumbly, so it's easy to grate, making it ideal for creating the beautiful and flavorful crust on these truly luscious shanks. If you want to work ahead, prepare the recipe through Step 3; cover and chill. Skim any solid fat off the top, reheat shanks and sauce, and pick back up with Step 4. This very flavorful and tender lamb pairs well with couscous or butternut puree.
Recipe: Parmesan-Crusted Lamb Shanks
These Latin-inspired turkey legs are a welcome change of pace from the traditional holiday roast.
Recipe: Beer-Braised Turkey Legs
Flat-cut brisket comes in a range of sizes. If you get a large, oblong piece, trim the thin end off, if necessary, so it will fit in a Dutch oven and cook evenly.
Recipe: Brisket with Mushroom-and-Onion Gravy
A sweet-and-spicy fruit mixture fills this juicy pork loin, and pear preserves make a delectable glaze. You won't even need a centerpiece if this is on the menu.
A honey-curry glaze elevates this lamb to a whole new level. Roasted grapes and cranberries add a festive and tasty touch to this impressive meal.
We "dry-brine" this pork before grilling it with a salt-and-sugar mixture to make it extra flavorful and juicy. The Sticky Stout Barbecue Sauce boosts the flavor and juiciness even more.
Entrées don’t come any grander than beef tenderloin, and the Henry Bain Sauce served with this one is a Kentucky classic. Surround it with top-rated sides, and you have a meal guaranteed to make memories.
Full of spicy Louisiana flair, this dish is perfect for a more intimate get-together.
A mustard-wine marinade keeps this tenderloin juicy and full of flavor. It's surprisingly easy for such an elegant meal.
- Recipe: Mustard-and-Wine Pork Tenderloin
Rub prime rib with freshly ground peppercorns, coriander, and fennel for a heady combination of seasonings that perfectly complements this elegant cut of meat. A garnish of fresh cranberries and oranges adds vibrant color to your table, making this dish as much a feast for the eyes as it is for the palate.
- Recipe: Fennel-Crusted Rib Roast
A container of refrigerated pesto adds distinctive flavor to this basic beef-and-cheese lasagna, and the unbaked lasagna can be frozen for up to three months.
Trussing the roast promotes even cooking. If you prefer, ask your butcher to do it for you.
Choose a mixture of everyone's favorite chicken pieces, such as drumsticks, bone-in breasts, and thighs.
- Recipe: Roasted Paprika Chicken
With a little help from the grill, pulling off an enchanting evening in your own backyard has never been easier. These Italian Sirloin Steaks flavored with garlic, oregano, basil, and parsley can be marinated the night before and grilled when it's time to eat.
- Recipe: Italian Sirloin Steaks
Recipe developer Victoria Amory recommends preparing the meat and sauce separately, then warming them together just before serving.
We baked this ham at a low temperature—275°—which made it juicier and more tender than a higher temperature would have yielded.
Add extra flavor to roasted beef tenderloin by wrapping it in pancetta and baking it until the pancetta is crispy. Serve with Whipped Horseradish Cream.
Serve these succulent, single-serving hens on a large platter family style, or plate them individually. Either way, be sure to warm your serving dishes in advance. Generally, 1-pound hens are the perfect size.
Be sure to ask your butcher to cut out the chine bone and to French the rib rack for easy carving and an elegant presentation.
This refined whole side of salmon takes only 10 minutes to prep.
Recipe: Pecan-and-Dill-Crusted Salmon
Thick slices of bacon and spinach are rolled into turkey breasts and baked to perfection. A fig and port wine reduction completes this holiday dish.
While a holiday ham traditionally consists of a cured, brined, or smoked cut of pork from the hind leg, we're taking liberties with the word "ham" and choosing th best cut for this job: the shoulder. A fresh Apple-Cranberry-Pomegranate Salsa pairs well with any holiday pork roast or turkey.
Start roasting at 450º for 45 minutes to form the caramelized crust. Then reduce the temperature and finish cooking to keep the inside pink and juicy.
Seasoning and chilling the meat uncovered will help form a crust, encouraging a beautiful deep, golden brown color while cooking.
- Recipe: Herb-Roasted Pork Loin