Roast

This is an elegant way to make a whole lot of chicken that tastes really good. It's kind of sweet and sour—sweet from the apricot preserves and the plums, and sour from the bit of vinegar. But what makes this dish are the sage leaves. They give a distinctive taste and make it a beautiful, festive platter that you can really be proud of.

All that these steaks need is about 30 minutes in a very hot oven: no browning, no sauce, no fuss. Improv: Try the same seasonings on two whole chickens, a pork roast, or three racks of lamb.

Your butcher can butterfly the lamb for you. What to drink: Bordeaux-blend reds, such as Merlot or Cabernet Sauvignon, are the perfect match.

This elegant roast chicken is easy to make.

If you're making this entire menu in a single oven, roast the vegetables and bake the souffléed gnocchi while the lamb stands (increase the oven temperature as soon as the lamb comes out).

Lamb with anchovy herb paste is a classic Italian preparation. The anchovy doesn't come across as fishy tasting — it simply lends a savory note that blends beautifully with the meat.

Stir any remaining pesto into steamed vegetables or couscous.

The classic dish is updated by adding oven-roasted tomatoes, mushrooms, and onions to deepen the flavors. What to drink: A soft, fruity Sangiovese.

If you're making this entire menu in a single oven, you will have to make the cracklings ahead (see cooks' note, below) and reheat them in the upper third of oven during the last 10 minutes of roasting the Roasted Potatoes with Lemon Salt Roasted Potatoes with Lemon Salt. Cracklings are commonplace in Britain, and we hope these crisp bits gain more popularity here, too.

This holiday-worthy beef roast is simply crusted with dry mustard and then cooked to perfect, rosy rare, then served with an easy onion gravy.

Our food editors were truly impressed with the flavorful pork they found in London restaurants — chefs there are making the most of heirloom breeds and natural feed, with delicious results.

If you're making this entire menu in a single oven, it's best to roast the potatoes while the pork loin stands (increase the oven temperature as soon as the pork comes out).

The pork is prepared for roasting like a prime rib of beef; you can follow the method here or have your butcher do it for you. For best results, start brining the pork five days before you plan to roast it.