Roasted Spiral-Sliced Ham with Maple and Orange Marmalade Glaze
Holiday Main Courses
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Chicken & Turkey
Guide to Cooking a Perfect Turkey
Guide to Carving the Turkey
- Baked Chicken with Pomegranate Glaze
- Baked Maple Chicken with Wild Rice and Bartlett Pear Pilaf
- Braised Chicken with Fennel and Apples
- Fragrant Roasted Turkey with Chiles and Citrus
- Ginger Glazed Turkey with Roasted Fruits
- Golden Roasted Turkey
- Herb-Crusted Turkey Breast with Mushroom-Leek Stuffing
- Honey-Glazed Five Spice Chicken
- Honey-Rosemary Brined Turkey
- No-Basting Roasted Turkey
- Roast Turkey Breast with Spinach Apple Gorgonzola Stuffing
- Roast Turkey with Apples and Onions
- Sage Butter Turkey with Broccoli Rabe and Rice Stuffing
- Turkey Breast with Root Vegetable Mash
Game Birds
- Cornish Game Hens with Cranberry-Orange Glaze
- Crispy Roasted Duck with Fig and Port Sauce
- Orange and Thyme Roasted Goose
- Roast Duck with Pomegranate Glaze
- Roasted Pheasant with Wild Rice and Mushroom Stuffing
- Roasted Poussin with Couscous, Pine Nut and Dried Cranberry Stuffing
- Stuffed Cornish Game Hens
Beef
- Beef Pot Roast with Potatoes, Carrots and Onions
- Brisket with Root Vegetables
- Cider-Ginger Brisket
- Herbed Prime Rib roast
- Roasted Beef Brisket with Carrots and Tomatoes
- Roasted Beef Tenderloin with Rosemary and Thyme
- Standing Rib Roast with Caramelized Onions
- Thyme Scented Rib Roast
Ham & Pork
- Braised Pork and Veal Stuffed Cabbage Rolls
- Cranberry and Apple Stuffed Roasted Pork
- Honey-Glazed Ham with Fresh Pineapple Chutney
- Mango and Orange Glazed Ham with Scallion-Cheddar Biscuits
- Pork Chops with Maple Apple Acorn Squash
- Pork Tenderloin with Apple and Rye Stuffing
- Roasted Pork Chops with Cornbread Stuffing
- Roasted Pork Loin Stuffed with Baby Spinach, Mushrooms and Pine Nuts
- Roasted Spiral-Sliced Ham with Maple and Orange Marmalade Glaze
Lamb
- Autumn Lamb Stew
- Braised Lamb Shanks
- Lamb Chops with Goat Cheese Sauce
- Leg of Lamb with Rosemary, Garlic and Vegetables
- Mushroom Crusted Lamb Loin with Red Wine Glaze
- Roast Leg of Lamb with Pomegranate-Wine Sauce
Seafood
- Autumn Bouillabaisse
- Cioppino
- Salmon Chowder
- Salmon Wellington
- Seared Scallops with Blood Orange-Smoked Paprika Sauce
- Sesame Scallops with Tangerine and Bok Choy
- Smoked Salmon Frittata
- Spice-Crusted Roast Salmon with Ginger Beets
- Roasted Salmon Stuffed with Spinach, Feta and Ricotta
Vegetarian
- Baked Eggplant with Nutty Bulgur Stuffing
- Butternut Squash Soup with Toasted Pecans
- Butternut Squash Tart with Hazelnuts
- Butternut Squash with Wilted Spinach and Blue Cheese
- Celebration Lentil Loaf
- Creamy Butternut Squash Casserole with Coconut Milk and Sage
- French Lentils in Puffed Pastry
- Green Apple & Butternut Squash Casserole
- Harvest Stuffed Acorn Squash
- Harvest Vegetable ShepherdÃs Pie with Mashed Yams
- Plum-Glazed Tofu with Udon and Vegetables
- Pumpkin and Mushroom Pie
- Roasted Sweet Potatoes with Tempeh
- Savory Fig and Goat Cheese Tart with Arugula
- Savory Vegetable-Arame Quiche
- Sweet Potato Goat Cheese Ravioli in Buttery Sage Broth
- Vegetarian Lentil Soup
- Wild Mushroom Tart