This holiday season, when it comes to whipping up main dishes, it's go big or go home. We're thinking of recipes that not only feed a crowd, but make 'em say, "Wow!"
We've got you covered with stunning dishes to serve at your next get-together, whether you're staying classic with a fantastic roast chicken or going for the gusto with a showy, Italian-style pork shoulder.
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Q: Who doesn't love a good pork shoulder braised in milk Italian-style until it's ultra rich, tender and delicious? A: No one. See the recipe.
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Stand and deliver this holiday season with a perfect prime rib roast from Michael Symon. His pro tip: Salt generously the night before to get a supremely tender roast. See the recipe.
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We asked the titans of chicken roasting—Jonathan Waxman, Michael Tusk, Andrew Carmellini and three more chefs—for their foolproof techniques and assembled their collective knowledge for the ultimate brined, herb-rubbed roast chicken. See the recipe.
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Simplify your hosting life by throwing a shabu shabu party. It's an ingenious Japanese feast where guests cook meats and vegetables tableside in one crock of hot, flavorful broth, then dunk it all into chile oil and a zippy blood orange sauce. See the recipe.
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This grilled paella is worth shivering in the cold for a bit. Toss in chicken, shellfish and Spanish-style chorizo in a giant, fire-kissed pan with vegetables and rice for a most flavorful and fragrant one-dish wonder. See the recipe.
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Give lamb shoulder a star turn on your table with this melt-in-your-mouth slow-cooked dish, brightened with a punchy sauce of pounded herbs. See the recipe.
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Take the crew on a gastronomic journey to Vietnam with Chris Shepherd's cinnamon and anise-scented beef stew. Hunks of torn bread are this aromatic, meaty meal's best friend. See the recipe.
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Impress the epicureans in your group with indulgent braised rabbits. Soak in crème fraîche, then simmer in bacon-fat-bolstered sauce for a luscious take on this undersung meat. See the recipe.
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Warm up with a double batch of Sean Brock's Lowcountry oyster stew. The rich, bacon-y broth is thickened and sprinkled with a very Southern ingredient: benne, in both flour and seed form. See the recipe.
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Porchetta, the Italian roll-up of pork belly, loin and rosemary, gets a spicy spin in the hands of chef Michael White. He seasons his with Sichuan peppercorns for one incredible (and lip-tingling) version of the classic. See the recipe.
