Tired of the traditional turkey?
Here are 10 stunning recipes that’ll steal the show, from centerpiece roasts to the perfect melting pot roast.
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Serve this roasted duck with braised red cabbage and sliced potatoes sautéed crisp in some reserved duck fat for the authentic Czech experience.
Chef Samuelsson honors his grandmother’s traditions with this recipe, but brines the bird in orange juice and turns to classic Indian spices—turmeric and garam masala—for a golden rub.
Nothing says comfort food like a perfectly tender pot roast with a pile of mashed potatoes. It’s a staple in my fall/winter cooking repertoire, and once you’ve tried it, I’m convinced it’ll become a regular meal at your house too.
Chef Michael Solomonov brines a whole lamb shoulder and smokes it over hardwood for a couple of hours. Then braises it in pomegranate molasses until the meat is tender enough to eat with a spoon. Finally, it’s finished in a hot oven to crisp up the exterior.
The key to these braised duck legs is the balance between the sweet (apples, veg and honey) and the acidic (salt and vinegar). A drizzle of your favorite Banyuls or aged sherry vinegar works wonders at the table…and yes, this dish tastes better the next day and freezes well.
I love the food from the beautiful Xinjiang province in northwest China, especially the cumin-crusted lamb racks, bellies and shoulders. I recently started making these recipes with goat, a meat that I have been championing for almost 20 years now.
Goose will always be a celebration dish—the bird itself is large and its meat is very rich, so it lends itself to feeding a big table full of family. Here you have the perfectly roasted breast and you can use the legs to make a delicious confit another day.
Braised beef brisket is a regular dish at my house during the holidays. This recipe is fool proof, and perfect for feeding a big crowd.
I happen to like classics, so last season I served lamb with mint sauce, but this year I’m making this amazing Greek egg and lemon sauce, called avgolemono. It’s easier than it sounds!
I make my family a version of this easy savory pork dish a few times a month. Paired with simple mashed potatoes and sautéed Brussels sprouts, it makes for perfect cool-weather comfort food.