Holiday parties often call for feeding crowds all at once, so this year we offer two impressive main courses that make that easy. They are as good at room temperature as they are hot from the oven.

Using a long, sharp knife, slice the roast lengthwise, stopping a couple of inches short of cutting all the way through. (Or, ask your butcher to do this for you.) Open the roast like a book. Salt and ...

Chef Andrew Zimmern likes to cook his brisket whole because the fatty nose of the wide end helps to keep the meat moist. It's ...