Standing Rib Roast with Mustard Jus
"Carve your roast on a cutting board that has a deep channel around the perimeter. That way you won't lose one drop of flavorful juice. Add it to the gravy or simply spoon it on top of the meat before serving." -- Melissa Clark is a New York Times columnist and cookbook author. Her most recent book is In the Kitchen with a Good Appetite.
Roast Goose with Fruit-Nut Stuffing
"Save the rich and luxurious rendered goose fat for frying. Try it when cooking potatoes -- it's incredible." -- Mark Bittman is the author of the recent The Food Matters Cookbook and the best-selling How to Cook Everything. He is also a columnist for The New York Times.
Baked Ham with Plum-and-Thyme Glaze
"Choose your longest, sharpest knife for carving. Place the ham on a cutting board and, starting at the narrower shank end, make 1/4-inch-thick vertical cuts perpendicular to the bone. Then cut horizontally, parallel to the bone, to release all the slices." -- Matt and Ted Lee grew up in Charleston, South Carolina, and have written two cookbooks: the award-winning The Lee Bros. Southern Cookbook and The Lee Bros. Simple Fresh Southern.
Leg of Lamb with Marjoram Jus
"Because roasting a leg of lamb to the ideal rare or medium-rare doneness doesn't produce enough drippings to make a gravy, I surround the roast with a little stew meat and onions. They caramelize into a great base for a natural jus." -- James Peterson is an award-winning food writer and photographer. His latest book is Meat: A Kitchen Education.
Crown Roast of Pork with Couscous Dressing
"Careful ordering from an experienced butcher is key in getting a crown roast of pork that you're less likely to underor overcook. Be very specific about what you want, since the roasts can vary in size depending on how they're trimmed and prepped." -- Susan Spungen is a food stylist and cookbook author. Her work appears in the feature films Julie & Julia, It?s Complicated and Eat, Pray, Love.