Serves 8–10
If you’re a mushroom-lover looking for a recipe that’s loaded with them, this is a delicious and luxurious choice.
A simple stuffing, sweetened with apples and chestnuts and lightly accented with cinnamon and sage, is rolled up inside a butterflied pork loin in this centerpiece dish.
Jean-Pierre Moullé and I were roasting chickens to go with brussels sprouts when he told me I should try opening the brussels and flash-sautéing them, because they're delicious that way. That's how I've cooked them ever since. The bacon-and-cream combo -- along with bourbon -- is a classic Southern thing; I put a Spanish twist on it with the sherry.
Okay, vegetarians (vegans too)! Here's a Thanksgiving entrée that even turkey lovers will want to fork into. If you plan ahead (for example, make the cornbread a few days in advance) all will go smoothly.
On Thanksgiving, I don't think any dish inspires quite as much love and jealousy as stuffing. Or, for that matter, technical debate over stuffing vs. dressing. Sure, if it's baked inside the turkey it's stuffing, and if it's not, it's dressing. But to me, it will always be stuffing — it sounds so much more satisfying than dressing, which brings to mind vinaigrette.
I am such a fan of the after-dinner drink. Sure, you've had your bubbly to start, and your red wine with the meal, but hopefully you've saved a little room for a digestif, a hot tipple to round off the meal and smooth your way into the evening.
Muddled sage leaves echo the herbaceous flavors of gin and the astringency of grapefruit in this elegant cocktail.