One of these stunning holiday centerpieces is sure to please the whole family!
Photo: David Tsay, Writer: Amber Sandoval-Griffin
Give traditional oven-roasted turkey a makeover by seasoning it with a zesty rub, and then preparing it on a rotisserie grill. This method will ensure that the bird is tender and juicy on the inside with a beautifully crisp and golden skin.
Recipe: Rotisserie Turkey
Photographer: Jean Allsopp, Writer: Rachel Bertone
Sweet honeycomb and chopped dried cranberries pack a flavorful punch in this succulent spiral ham.
- Recipe: Honeycomb Spiral Ham
Photo: Howard L. Puckett, Writer: Amber Sandoval-Griffin
For a change from traditional turkey, try a richer bird. In this case, duck is seasoned with rosemary, garlic, and shallots, and then basted with a sweet and sticky lemon marmalade and sugar mixture. Be warned: Once you try this duck, turkey might never win a place back at the holiday table.
Recipe: Glazed Long Island Duck
Photo: Miki Duisterhof
This classic roasted turkey is seasoned with olive oil, salt, and pepper, before being filled with Oyster Stuffing.
- Recipe: Roasted Turkey
Photo: Blake Pearson, Writer: Amber Sandoval-Griffin
Pork butt roast is marinated in mojo—a blend of Latin flavors such as cumin, lemon juice, onion, garlic, and oregano—and then cooked at a low temperature for five hours until the meat is tender and falls off the bone. This recipe is great for the holidays because you can marinate it up to two days in advance, store it in the fridge, and then let your oven do all the work the day of the event.
Recipe: Dominican Pork
Photo: Jennifer Davick , Styling: Linda Hirst , Writer: Kate Krug
We love the spicy kick that Creole seasoning gives the ordinary Thanksgiving Day turkey. Tone down the amount if you're serving to more sensitive tongues. Dress with greens and assorted fruits.
Recipe: Herb-Brined Creole Turkey
Photo: Becky Luigart-Stayner , Styling: Fonda Shaia , Writer: Kate Krug
The sweetness of the apple salsa complements the spiciness of the pork for an overall a well-rounded mix of flavors. We like the apples to be chunky, but feel free to chop finely for more of a "salsa" feel.
Recipe: Grilled Pork Tenderloin
Photo: Fran Gealer
Have the butcher remove the bone and then tie it back on. This will give you more flavor, but allow you to easily remove the bone for carving.
Photo: Ray Kachatorian , Styling: Heather Chadduck
Pork shoulder, a lower priced cut, becomes tender with a long cooking time. Sliced apples or a simple pan sauce best complements this dish.
Recipe: Sangria Roast Pork
Photo: Iain Bagwell
Avoid moisture loss by dousing your bird in brine before cooking.
Recipe: Basic Brine
Photo: Tara Donne
Impress your guests with a main dish that looks as good as it tastes. The deeply flavorful glaze can be made up to 1 day ahead of time.
Photo: Becky Luigart-Stayner; Prop Stylist: Lydia Pursell; Food Stylist: Emily Nabors Hall
You won't regret putting in the time for this smoked turkey.
Photo: Peter Frank Edwards
Impress your guests with a beautifully-presented, slow-roasted Patuxent Mallard for an elegant dinner this holiday season.