BROWSE
Browse CHOW's best holiday recipes
A fancy alternative to a traditional roasted turkey that results in perfectly cooked white and dark meat.
Ricotta and pumpkin gnocchi coated with a Parmesan, crème fraîche, and sage sauce, topped with hazelnuts.
Thinly sliced Brussels sprouts sautéed with lemon zest and juice are folded into creamy risotto with plumped dried figs.
A classic from Chef Charlie Palmer served with a flavorful oyster mushroom gravy.
Melt-in-your-mouth meat.
Garlic-and-citrus-marinated pork loin is slowly cooked over peppers and onions until juicy and tender.
Taking gnocchi to the next level with chestnut flour and a creamy cheese sauce.
Richly sauced with mushrooms, herbs, Dijon mustard, and beer.
Rich flavor comes from barbecuing a fully cooked ham.
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