Roast

The standard Scandinavian way of cooking a goose or duck is to stuff it with apples and prunes. When cooking a duck, adjust amount of stuffing to the size of the fowl; a 5-6 pound duck takes about 2 cups of stuffing.

Here's a centerpiece dish that really lives up to the name. Uncork a Cabernet Sauvignon, red Bordeaux or red Super-Tuscan.

Horseradish, which is found on the traditional seder plate, is used here with terrific results.

Small Cornish hens (about 1 1/4 pounds each) make a fine substitute for poussins.

Mashed sweet potatoes and sautéed green beans make colorful companions. Key lime pie is a refreshing way to wrap up.

"At the restaurant Mimosa, the food, service, and ambiance transform a night in Los Angeles into an evening in Paris," says Michele Winkler of Sherman Oaks, California. "There, we had a delectable roast pork that was succulent on the inside, with a marvelous crust. We would love to prepare it at home." You can order the inexpensive "Boston" roast called for in this recipe from your butcher. In late-18th-century New England, some pork cuts were packed into casks or barrels, known as "butts," for storage and shipment. The way the pork shoulder was cut in the Boston area became known in some regions as "Boston butt," a moniker still used today almost everywhere in the United States, except Boston.

Watch how to prepare and carve your bird with our streaming video demonstration.

A delicious side dish at the Old Manor Estate in Gingerland, Nevis.

This recipe was created to accompany Fillet Mignons on Jerusalem Artichoke Purée .

The extra marinade keeps up to three weeks in the refrigerator and is delicious used with chicken, lamb or beef, too.

A stylish dinner party dish with a bonus: Much of the prep work can be done a day ahead. At the store, have the butcher bone and trim all of the fat and membrane from a 4 3/4-pound center-cut veal rib roast, resulting in a 3-pound oblong boneless veal loin.