This is how you get a pork roast right: tender, juicy meat under crackling that’s puffed and bubbly from edge to edge. No rock-hard sheet of skin, no rubbery patches. The pan juices do the heavy lifting for the gravy, which is worth the roast on its own.
…
Prime rib, or standing rib roast, is about as good as roast beef gets. It’s slathered in garlic herb butter and roasted at a moderate temperature rather than a very low one, which gives you an even cook edge to edge and still has it on the table in a couple of hours.
…
Brining is the difference between a good roast chicken and one people remember. A few hours in a malt vinegar, bay and brown sugar brine and the meat comes out seasoned right through and impossibly juicy. Roast it on a bed of lemon slices for a golden bird with almost no effort on the day.
…
The Christmas ham, done properly. Apple juice, maple and white miso reduce into a glaze with real depth, brushed on every ten minutes until the whole thing turns burnished and golden. Thin apple slices studded with cloves make the top look as good as it tastes. Serves 12 to 14, which means leftovers for days.
…