Remove roast from refrigerator 2 hours before roasting to come to room temperature; wrap aluminum foil around exposed bone ends. Combine sage, rosemary, oregano, garlic, salt and pepper in a small ...

Preheat oven to 350°F and adjust oven rack to center position. Season pork roast liberally with salt and pepper and place on a wire rack set on a rimmed baking sheet. Transfer to the oven and roast ...

Patsy’s Italian Restaurant in midtown Manhattan first welcomed guests in 1944. To this day, the family-owned restaurant churns out Italian classics that will melt in your mouth. But if you can’t make ...

A behemoth roast seems symbolic of the Christmas feast. For years a juicy prime rib of beef has served my celebration well. This year I want to mix it up a bit, but keep the same luscious ...

Despite its regal appearance, a crown roast is incredibly simple to make. Most of the hard work is done by the butcher -- you should start with the roast rolled and tied and the chop bones already ...

This basic approach to crown roast will yield juicy and well-seasoned results, but it takes some planning ahead. This is a very large cut of meat that won’t have much time to develop flavor in the ...

With its skyward-reaching ribs, a regal crown roast makes a stunning centerpiece. Especially at the holidays – Christmas, New Year’s, Feast of the Epiphany, maybe even Easter, if we dare think ahead ...

Preheat oven to 425 f. Have your butcher tie the pork roast into the traditional crown roast shape, chine bone removed, split between the ribs to facilitate the formation of the crown shape. Ask for ...

Before he was food and beverage director at The Hotel Viking in Newport, Kevin Thiele was the chef at One Bellevue at the Hotel Viking. For several years, he shared great holiday recipes including ...

Looking for a showstopper for your holiday table? Look to crown roast of pork. A retro entree, for sure, but it’s definitely no ghost of Christmas past. Crown roast of pork is elegant, exquisite ...

When it comes to the holiday meal, everything revolves around the main course. You want sides that match, sauces that work and, of course, cocktails and beverages that compliment. But what about all ...

Note 1: The glazed vegetables are used here as a stuffing, but they can also be prepared separately. Note 2: The pork should be brined for at least two days. Failing that, season it generously with ...