Dressing Up Meat and Potatoes

Test cook Julia Collin Davison revives a classic recipe, Holiday Strip Roast. Next, tasting expert Jack Bishop challenges host Christopher Kimball to a tasting of country ham. Then, test cook Bridget Lancaster shows Chris how to make Olive Oil Potato Gratin. And finally, Chris teaches a cooking class all about olive oil. In this episode Recipes Holiday Strip Roast A roast as tender and beefy-tasting as my favorite steak sounded like a fantastic centerpiece for the holiday table—but first we had to figure out how to cook it properly. Salsa Verde Plenty of parsley leaves provide the bulk of the sauce, and fruity extra-virgin olive oil echoes the verdant flavor. Taste Tests Country Hams Olive Oil Potato Gratin For a gratin with the focus on the potatoes, we had to create a satisfying dish that didn’t rely on butter and cream.