As our deputy food editor
Janet McCracken said in our story about passed-down family Christmas recipes, "If I failed to serve a roast beast for Christmas dinner--in this case, flavored with a garlicky tapenade made from both green and black olives--the shaming I would be subjected to is simply too much for this mom to take." It's true: a magnificent roast is a must on the holiday table. Be it a bacon-laden rib-eye, a beef tenderloin, a stuffed veal breast, a double rack of pork, or an Italian-style porchetta, spread a little cheer with an extra-special cut of meat for dinner. It'll give the gift of impressed party guests--and day-after-Christmas leftovers.
See the Slideshow: Holiday Roasts
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