We get so many questions about how to prepare holiday meats. So, we’ve compiled our favorite tips, techniques and recipes in one place.

Veal

• Our veal & how to cook specific cuts

Beef

• How to prepare & cook a standing rib roast
• The Rocchino’s favorite brisket

Hams & Pork

• How to glaze & reheat a holiday ham
• Clove-studded Glazed Ham
• Fennel Garlic Roast Pork from Food & Wine
• How to Prepare and Cook a Porchetta

Goose & Duck

• Roast Goose (Brooklyn Supper)
• Roast Goose (Hank Shaw)
• Roast Duck with Orange & Ginger (New York Times)
• Slow Cooked Duck with Green Olives & Herbs de Provence (Food & Wine)

Turkey

• Our Bacon and Cider Braised Turkey
• Brined & Glazed Turkey
• Heritage Turkey with Citrus & Herbs

Smaller Birds

• Roast Guinea Hen with Radiccio (New York Times)
• Guinea Hen with Bacon Cabbage & Apples (Martha Stewart Living)
• Quail in Pomegranate Sauce (Saveur)