A whole roast duck on a platter, surrounded by halved clementines.

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A tied pork loin in the style of Porchetta on a white platter with cooked red onions and rosemary.
Christina Holmes
1 of 14

Pork Loin in the Style of Porchetta

This pork loin in the style of porchetta is an Italian classic that blends pork loin with a pork shoulder, fennel, and rosemary filling, to make an impressive, celebration-worthy entrée.
A smoked prime rib sliced in half on a wooden board with a green-handled knife beside it.
Ed Anderson
2 of 14

Smoked Prime Rib

This smoked prime rib, coated with a sugar spice rub and smothered with a horseradish mustard mixture, becomes slowly infused with smoky flavor and is simply the best prime rib we’ve ever tried.
A partially carved mustard-glazed ham, cross-hatched and studded with cloves on a wooden cutting board.
Matthew Benson
3 of 14

Mustard-Glazed Ham

This mustard-glazed ham is covered with mustard, brown sugar, and maple syrup and is simple, subtle, and super impressive. And is perfect for Thanksgiving, Christmas, Easter, and any other holiday dinner (or insatiable pork craving).
Quentin Bacon
4 of 14

Roast Chicken With Pancetta and Olives

This roast chicken with pancetta and olives and garlic from Gourmet magazine is braised in white wine to keep the chicken tender. A LOT of folks are calling it the best chicken recipe they’ve ever made.
A whole roast leg of lam on a rimmed baking sheet with charred lemon slices scattered around it.
Eric Wolfinger
5 of 14

Roast Leg of Lamb

This roast leg of lamb is a simple yet impressive recipe that celebrates the rich, sigh-inducing good flavor of the best, most perfectly cooked bone-in lamb accented with garlic and lemon. And in a shorter cooking time than usual.
A medium-rare rib roast deboned and sliced into pieces on top of a wooden cutting board
David Loftus
6 of 14

Jamie Oliver’s Sunday Roast

Jamie Oliver’s Sunday roast is entirely worthy of a special occasion although it’s also an easy way to transform any old day or night into a meal to remember.
Half of a whole salmon on a cedar plank over glowing coals.
Jun Takagi
7 of 14

Cedar Plank–Grilled Salmon

This easy cedar plank grilled salmon is made on your grill with a simple Asian-inspired glaze of wasabi, sugar, soy sauce, and ginger.
A skillet with David Leite's best brined roast chicken in a cast iron Dutch oven surrounded by potatoes, mushrooms, carrots, and a halved head of garlic.olden brown brined chicken with vegetables around it.
David Leite
8 of 14

David Leite’s Best Brined Roast Chicken

This best brined roast chicken is the best method for brining your chicken, as far as I know. It blends aromatic vegetables and herbs to the brining solution before adding your chicken. The meat gets infused with lush flavors and juiciness beyond the average brined chicken.

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About David Leite

I’ve received three James Beard Awards for my writing as well as for Leite’s Culinaria. I’m the author of The New Portuguese Table and Notes on a Banana. For more than 25 years, I’ve been developing and testing recipes for my site, my books, and publications. My work has also appeared in the New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, Washington Post, and more. I’m also a cooking teacher, memoirist, and inveterate cat lady.

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