20 Years of Living: The Best Christmas Entrees

A maple syrup glaze added during the last half hour of roasting gives this classic holiday turkey -- filled with cornbread-sourdough stuffing and served with white-wine gravy -- its subtle, sweet flavor.

Martha Stewart Living, 1998

For this elegant holiday entree, beef tenderloin is pan seared, then cooked briefly in the oven and topped with mushrooms and a tasty shallot-brandy sauce.

Martha Stewart Living, 2006

Glazed ham is a beloved staple of the holiday table. In this aromatic version, mustard seeds, cardamom pods, and fennel seeds are toasted and ground, then mixed with cinnamon, ginger, mustard, brown sugar, and molasses.

Martha Stewart Living, 1996

A naturally lean meat, venison is especially suited to a quick, high-heat roast. This juicy rack gets its hearty flavor from a ground-spice mixture of peppercorns, juniper berries, and rosemary.

Martha Stewart Living, 1998/1999

Vegetarians need not be left out of the holiday feast with this savory and satisfying galette, packed full of seasonal squash and caramelized onions.

Martha Stewart Living, 2009

A wonderful main course for smaller holiday parties, guinea hen has a lovely flavor that is slightly gamey but very subtle. Crispy bacon and soft-cooked apples complement this classically roasted version of the lean meat.

Martha Stewart Living, 1993

Spatchcocking is a time-saving turkey technique that involves flattening the bird by removing the backbone. With a pair of poultry shears and a bit of muscle, you can roast a juicy, evenly cooked 12-pound turkey in less than an hour.

Martha Stewart Living, 2009

Roast goose is an old-world tradition, a central part of the Dickensian Christmas tableau. Treat your family to an elegant holiday bird flavored with fresh thyme and sage.

Martha Stewart Living, 1997/1998

This delightfully rich mushroom-and-spinach lasagna will be a hit with vegetarians and omnivores alike. To save time, use store-bought dry lasagna noodles in place of fresh spinach lasagna sheets.

Martha Stewart Living, 2000

Serve roast beef with all the trimmings for an easy holiday meal rich in flavor. Tangy, spicy horseradish cream completes the course.

Martha Stewart Living, 2008

Sweet roasted pears and apple cider perfectly balance the pleasant tang of cranberries in this subtly spiced honeyed ham dish.

Martha Stewart Living, 2005

Poussin, a very young chicken, is roasted to perfection with onions, prunes, and thyme in this holiday meal. You can also substitute Cornish game hens.

Martha Stewart Living, 1999/2000

Break out a vintage British dish this holiday season with beef Wellington, a preparation of beef tenderloin coated with mushrooms and pate (in this case, duck liver, chicken liver, or peppercorn mousse can be used), then wrapped in puff pastry and baked.

Martha Stewart Living, 2000