To many descendants of America’s servant class, who at hog killing time helped smoke the very best parts of the pig or prepared those cuts for the planter’s table, a succulent, golden-brown ham is more than sustenance; it is the centerpiece whenever special occasions are celebrated.
Pistachio Semolina Cake
Jessica Koslow of Sqirl, Silver Lake
Once the choices are made for a feast’s roasts and meats, it’s time to focus on the vegetables. Brussels sprouts roasted with honey, apples, and marjoram taste almost too good to be just a side dish, so let’s view them as a fabulous cozy weekday dinner as well.
If you’re already thinking about your Christmas menu and pondering how to please your vegetarian guests, here’s a recipe that will put an end to your worries and make meat lovers jealously spy on their neighbor’s plate.
Braised beef shanks are succulent and tender. Although the preparation isn’t labor-intensive, it does take time—about five hours—to tenderize and infuse the marbled meat with vibrant spices and full-bodied red wine. If you braise the shanks the day before Christmas, the flavors will deepen considerably and you won’t be left with much work during the festivities. The leftovers make a wonderful meat pie, or a quick pasta dish: pappardelle with Neapolitan beef ragu.
Like cilantro and circus clowns, pumpkin pie can be quite polarizing. Some take a hard pass, whereas others can’t imagine cold-weather holidays without it. My earliest pumpkin pie memories involve trying not to stick my fingers in a store-bought Mrs. Smith’s pie on Thanksgiving Day, baked from frozen that morning and cooling on the washing machine in the tiny laundry room off the kitchen at Gramma’s house, while the rest of the Thanksgiving meal was prepared. By the time dinner was finished and the desserts rolled out, I was more interested in stealing spoonfuls from the Cool Whip tub next to the pie than I was in the pie itself. I became a late-in-life pumpkin pie convert, especially the homemade kind (no offense to Mrs. Smith), and have grown to love the simplicity and warming spices in an amber slice at the end of a celebratory meal.
When it’s the dead of winter and there are no fresh, vibrant berries or stone fruits to speak of (at least, not the type that hasn’t been shipped thousands of miles and has the “meh” flavor and price tag to prove it), baking can seem kind of dreary. There are only so many brownies and chocolate chip cookies a person can take. It’s then that apples and pears are the answer. Hearty with a long storage life, you’re bound to find a couple rattling around the fridge just about any time of year.
There’s a fine line between apple pie and this recipe. I’ll level with you—I’m not sure there’s a line at all. What it comes down to is how this item is found in Midwestern bakeries: on sheet pans the size of barn doors, slicked with icing, often called an apple slice or apple square, and eaten out of hand midday with no thought about it being dessert. So, this recipe being a pastry and not pie is a state of mind, is what I’m saying.
I pretty much always want something braised for dinner, and as much as I love braising the legs of a cow, pig, or lamb, they take a few hours to get tender and thus aren’t always the best option for a weeknight. A chicken’s legs, on the other hand, braise in less than an hour, so you can have a righteous braised dish any night of the stupid week! This super simple stew is inspired by autumn flavors, using bacon, fennel, and apples (both fresh and in hard apple cider). You could totally swap out the hard cider if you’re not into the alcohol, but I would use chicken stock or water rather than apple juice or fresh cider, either of which would make it a little too sweet. There’s something about the smoky, salty, sweet, and slightly bitter elements of this dish, cooked down with chicken that is just starting to fall apart, that makes me want to smoke cigars and write a novel, but I don’t actually like cigars, and if I wrote a novel, it would just be a fictional cookbook, so it’s probably better to stick with cooking chicken for now.
Pot-au-feu is the absolute funnest way to serve boiled food (not necessarily always the funnest food). It is traditionally made by boiling tough cuts of beef, maybe some marrow bones, and a bunch of vegetables all together in water, and then serving the resulting broth as an appetizer followed by a second course of the meat and vegetables with exciting sauces for dipping. For this chicken pot-au-feu, I use the Chinese “white-cut” method, a traditional poaching technique that involves simmering the chicken in water for a relatively short period of time and then turning off the heat, covering the pot, and letting the chicken sit and poach and get all silky and juicy. After pulling the chicken meat off its bones, put the bones back in the broth to mingle with the vegetables, which can be whatever you like, really. We’ll serve it with some crusty bread, a creamy mustard sauce with the surprise additions of Thai sweet chili and dill, and a Chinese scallion-horseradish sauce that I stole from my friend Francis Lam and then tweaked a little. This fairly hands-off project does take a couple of days, but it makes for a totally manageable, still super-impressive party.