This iconic roast turkey is, we sorta have to admit, perfect to behold. And it ought to be after being brined, stuffed with chestnut stuffing, and all but smothered in a ridiculously rich, real-deal gravy.
Pumpkin bread—homemade or store-bought—is layered with vanilla pudding, pumpkin butter, and caramel sauce.
Dunking fries in duck fat results in gently cooked, soft not crisp spuds that wield a deep, rich duck flavor.
These exquisite duck breasts, accompanied by wrinkly roasted grapes and potato-bacon gratin, are from famed L.A. chef Suzanne Goin.
Escargot with garlic butter and herbs is a classic French preparation. The snails can be served in their shells or in snail dishes, topped with puff pastry.
A simple recipe for a delicious cream cheese spread filled with dried figs, smoked salmon, and walnuts. It’s spooned into endive boats for a killer nibble.
Straight from Umberto’s Clam House in NYC, this recipe for clams topped with bread crumbs seasoned with parsley and cheese then baked is the real deal.
Heirloom tomatoes–both red and yellow–and salad greens add layers of color and flavor to this terrine filled with silky, garlicky goat cheese.
Pork and clams, a classic Portuguese combination, are paired with tomatoes, garlic, herbs, and a pinch of crushed pepper. For a twist, bone-in pork loin is used.
Profiteroles make a rich, elegant dessert. Light puff pastry is filled with vanilla bean ice cream and melted chocolate sauce is drizzled over top.