Spicy Red Pepper Cranberry Relish

1 cup sugar
2 large jalapeños, preferably red, seeded and finely diced
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon cayenne
1 tablespoon grated ginger
12 ounces cranberries

Put sugar, jalapeños, lemon juice, salt and cayenne in a heavy-bottomed saucepan over medium-high heat. Add 1/2 cup water, then stir with a wooden spoon to dissolve sugar, and simmer 2 minutes.
Add ginger and cranberries, and bring to a boil. Reduce heat to medium and let mixture cook, stirring occasionally, until cranberries have softened and no liquid remains in pan, about 15 minutes.
Let cool and taste. Add more cayenne or jalapeños if desired. It can be stored in the refrigerator for up to 2 weeks.

Torrisi Turkey

FOR BRINING THE TURKEY:
1 cup kosher salt
1 cup sugar
2 boneless turkey breasts, 3 to 4 1/2 pounds each

FOR THE GLAZE:
8 heads garlic, lightly smashed but intact
4 teaspoons extra virgin olive oil
1/2 cup honey
1 tablespoon kosher salt
1 tablespoon pepper
1 tablespoon thyme leaves

To brine the turkey: In a medium saucepan, bring 2 quarts water to a boil with the salt and sugar. Pour into a large pot, and add 2 quarts cold water. Once the brine is cool, submerge the turkey breasts and refrigerate overnight, or up to 24 hours.

To make the glaze: Heat oven to 375 degrees. Toss the garlic heads with the olive oil in a small casserole dish, cover and roast until the garlic is soft, about 1 hour and 10 minutes. Leave covered until cool enough to handle, then squeeze the garlic cloves from their skins into a food processor and purée. Add the honey, salt and pepper. Cover until ready to use.

To cook the turkey: Heat oven to 250 degrees. Remove the breasts from the brine and wrap each one four times in plastic wrap and once in aluminum foil. Insert an oven-safe thermometer into the center of one breast and place both on a wire rack in a roasting pan. Add water to reach to just below the rack. Cook until the internal temperature reaches 135 degrees, 2 to 3 hours. Near the end of cooking time, fill a large bowl halfway with ice water.

Remove the turkey from oven and raise temperature to 425 degrees. Without removing thermometer or wrapping, submerge the turkey in the ice bath for 5 minutes. Remove foil, plastic wrap and turkey skin. Pat dry and brush glaze liberally on all sides of the breasts. Roast until glaze is golden, 15 to 20 minutes. Sprinkle with fresh thyme and serve thinly sliced, hot or cold.

Notes: The roast turkey breast that Rich Torrisi and Mario Carbone serve for lunch at their restaurant Parm in New York City is about the moistest, most luxuriously flavorful turkey available on the planet: rich and buttery, deep with rich turkey taste. They wrap a brined breast in plastic wrap and aluminum foil and place it in an intensely humid low-temperature oven that leaves the meat dense with moisture, heavy with flavor. Then they paint a glaze of honey and roasted garlic on the meat and place it in a hot, dry oven to create a crust. The result is turkey that tastes emphatically of turkey. And you can do it at home. —Sam Sifton

Turkey for Two with Pickled Cranberries and Onions

1 lemon
2 garlic cloves, finely grated, pressed or minced
1 tablespoon minced fresh thyme leaves, preferably lemon thyme
1 1/2 pounds bone-in, skin-on turkey thighs (2 medium thighs)
Kosher salt and black pepper
1 medium red onion, thinly sliced
1/2 cup coarsely chopped fresh or frozen cranberries
1 tablespoon fresh lime juice
2 teaspoons granulated sugar
2 tablespoons unsalted butter, cut into cubes
1/4 cup chopped fresh cilantro, basil or parsley leaves, for serving

Finely grate 1/2 teaspoon zest from the lemon and put it in a small bowl with the garlic and thyme. Halve the lemon and squeeze 1 tablespoon of the juice into the bowl. Mix everything into a paste.

Pat the turkey thighs dry and season with salt and pepper. Smear turkey with the paste and place thighs on a plate. Refrigerate, uncovered, so the skin can dry out, for at least 2 hours and up to 2 days.

Meanwhile, squeeze the remaining juice from the lemon halves into a medium bowl. Add the onion, cranberries, lime juice, sugar and 1/4 teaspoon salt, tossing well. Let the mixture sit at room temperature, tossing occasionally, until the onions wilt and turn pink, 1 hour. Cover and refrigerate until serving. (These can be made up to 3 days in advance.)

Heat oven to 375 degrees. Put turkey thighs on a baking pan and dot with butter. Roast the thighs for 40 to 50 minutes, until the skin is crisp, the meat is cooked through and the juices run clear. (No need to rest here.)

Serve turkey with a little of the cranberries and pickles on top, with herbs scattered over everything.

Herbed Bread-and-Butter Stuffing for Two

3 tablespoons unsalted butter, plus more for greasing the pan
1 large or 2 small shallots, diced
1/4 teaspoon kosher salt, plus a large pinch
1 teaspoon chopped fresh marjoram or thyme leaves (or use a large pinch of dried)
1/2 to 3/4 cup turkey, chicken or vegetable broth
1 egg
1/4 cup chopped fresh soft herbs (use 2 or 3 of the following: parsley, tarragon, chives, mint, basil, cilantro, dill or celery leaves)
About 2 1/2 cups torn-up stale white or whole-wheat bread, not too crusty (3 ounces)
Black pepper

Heat oven to 375 degrees. Grease a small, shallow gratin dish, casserole dish or loaf pan with a 3- to 4-cup capacity.

In a small skillet, melt 2 tablespoons butter over medium heat. Stir in shallots and a large pinch of salt. Cook until soft and just starting to brown, 3 to 4 minutes. Stir in marjoram and cook for 1 minute longer.

In a medium bowl, whisk together 1/2 cup broth, egg, chopped herbs and 1/4 teaspoon salt. Fold in bread and shallots, letting the bread absorb the liquid. It should be very moist. (If the mixture seems dry, add more stock a little at a time, using up to another 1/4 cup.)

Spoon stuffing into the prepared baking dish and grind some black pepper onto the top. Cut the remaining tablespoon butter into small pieces and scatter over the top. Bake until golden brown and firm, about 30 minutes. Serve hot or warm.

Hot and Numbing Stir-Fried Potatoes (with Variations)

FOR THE POTATOES:
2 pounds small yellow new potatoes, scrubbed and rinsed
Kosher salt

FOR THE SPICE BLEND:
2 teaspoons red Sichuan peppercorns
1 star anise pod
1 teaspoon fennel seeds
1 teaspoon white peppercorns or 1/2 teaspoon ground white pepper
2 teaspoons cumin seeds
2 whole dried hot chiles (such as chile de arból or Japonais) or 1 tablespoon red-pepper flakes
1 teaspoon kosher salt, plus more to taste
1 teaspoon granulated sugar
1 teaspoon powdered chicken bouillon (or replace with 1/2 teaspoon salt and 1/4 teaspoon MSG to make the dish vegan)
2 tablespoons toasted sesame seeds

FOR STIR-FRYING:
1/4 cup peanut, rice bran or soybean oil
4 medium garlic cloves, minced
2 scallions, chopped into 1/2-inch pieces

Place potatoes in a large pot and cover with cool water by 2 inches. Season heavily with salt. (The water should taste like very salty seawater once the salt has dissolved.) Place over high heat, bring to a boil and cook until there’s no resistance when a knife or cake tester is poked through the largest potato, about 10 minutes after they come to a boil. Drain potatoes and spread in a single layer on a rimmed baking sheet to air-dry.

While the potatoes cook, make the spice blend: In a small bowl, shake the Sichuan peppercorns and discard any shiny black seeds, twigs or leaf fragments. Add the husks to a dry wok, along with the star anise, fennel seeds, white peppercorns and half the cumin seeds. Toast over medium heat, tossing frequently, until very aromatic, about 2 minutes. Transfer mixture to a small bowl to cool slightly. Return wok to heat and add remaining cumin seeds and the chiles. Toss and stir until very aromatic, about 30 seconds. Transfer to a second small bowl.

When cool, transfer the spice mixture in the first bowl, along with the 2 chiles from the second bowl to an electric spice grinder or a mortar and pestle. Add salt, sugar and chicken bouillon. Grind to a fine powder and return to the empty bowl.

Add the cumin seeds that toasted with the chiles to the spice grinder or the mortar (no need to clean it out) and pound or pulse until very coarsely ground. (There should be large, distinct pieces of cumin seeds.) Add half-ground cumin and the sesame seeds to the rest of the spice mixture and stir to incorporate.

Stir-fry the potatoes: When potatoes are dry, heat 3 tablespoons oil in the wok over high heat until shimmering. Add potatoes and cook, stirring and tossing frequently, until browned in spots, about 4 minutes.

Clear a small space in the center of the wok and add remaining 1 tablespoon oil to it. Immediately add the garlic, scallions and spice mixture to the oil and stir until aromatic, about 15 seconds. Toss everything until the potatoes are thoroughly coated in spices, about 15 seconds. Season to taste with more salt as desired. Transfer to a serving bowl and serve.

Tips:
To stick with more traditional Thanksgiving flavors, flavor the potatoes with garlic and rosemary:

Follow recipe steps above, omitting the spice blend and skipping Steps 2 through 4. As the potatoes boil, finely mince 1/4 cup fresh rosemary leaves. Add the minced rosemary leaves to the wok in Step 6, along with the garlic and scallions, plus 1 teaspoon salt and 1/2 teaspoon black pepper.

For another flavor profile, try the potatoes with blistered cumin and mustard seeds:

Follow recipe steps above, omitting the spice blend and skipping Steps 2 through 4. As the potatoes boil, heat 1/4 cup vegetable or canola oil in a wok over high heat until shimmering. Add 2 teaspoons each cumin seeds and black (or brown) mustard seeds and stir-fry until they sizzle and pop then popping starts to subside. Strain through a fine-mesh strainer set over a small heatproof bowl. Transfer the blistered mustard and cumin seeds to a separate bowl and add 2 teaspoons curry powder and 1 teaspoon kosher salt. This is your spice mixture to be added to the potatoes as directed in Step 6. Use the strained oil to stir-fry in Steps 5 and 6. This version is especially good with a handful of chopped fresh cilantro leaves tossed with the potatoes just before serving.
Thanks

Roasted Cauliflower Gratin

ingredients

2 medium cauliflower heads (about 10 cups, 20 ounces florets)
2 tablespoons olive oil for drizzling
1/2 teaspoon salt
½ teaspoon pepper
——–
2 Tablespoon olive oil or butter
1 onion, diced or sub 2 fat shallots)
6–8 garlic cloves, rough chopped
2 tablespoons fresh chopped sage (or 2 teaspoons dry sage, or sub rosemary or thyme)
Bechamel Sauce:

2 tablespoons butter
3 tablespoons all-purpose flour (or gf flour)
2 cups milk, hot
1/2 teaspoon kosher salt
1/4 teaspoon white pepper
1/4 teaspoon nutmeg (fresh grated is nice)
¼ cup grated gruyere cheese- (or mozzarella -plus 3 Tablespoons for the top)
¼ cup grated Parmesan or pecorino
Optional Additions:

¼ cup crispy bacon bits, or crispy pancetta
¼ cup vegan “bacon bits”
bread crumb topping (see notes)
instructions
Preheat oven to 400 F.
Roast the Cauliflower: Cut cauliflower into bite size pieces, toss with olive oil (just enough to lightly coat) salt and pepper and place on one (or two) parchment-lined sheet pans ( in a single layer) and bake until tender and golden, about 20-25 minutes.
Saute the onions: In an extra large skillet saute the onion over med- high heat in olive oil until tender and fragrant, stirring often, about 3-4 minutes. Add garlic and sage and lower heat to medium and sauté 3-4 minutes, until fragrant, season with salt and pepper. Take your time here and make sure onion and garlic are golden and tender. Set aside.
Make the Bechamel Sauce: In a small pot, melt butter over medium heat. Stir until butter just begins to become golden and becomes nutty and fragrant. Add flour. Stir and cook flour for at least 1 minute. Whisk in ½ C hot milk making sure to whisk all the flour from the corners and sides of the pot. Add another ½ C milk, whisking well. Add the final cup of milk, nutmeg, salt and pepper and whisk constantly until mixture thickens and just comes to a simmer. Turn heat to low and whisk in cheese and set aside.
Assemble: Use a greased, oven-proof 10 inch cast iron skillet, 8×11 inch baking dish or greased individual ramekins. Toss the roasted cauliflower with the Bechamel sauce and onions/garlic/ sage mixture. Taste for salt and pepper, adjusting to your liking.
Top with optional bread crumbs (see notes), optional crispy bacon or pancetta (or vegan bacon bits) a few sage leaves or a little more cheese. You could refrigerate this overnight at this point if making ahead (perhaps not in the cast iron). If refrigerating, be sure to bring to room temp before baking.
Lower heat to 375 F and bake uncovered in the oven, until golden and bubbly, about 20-25 minutes.

Baked Cauliflower with Cheddar

4 cups cauliflower florets (from 1 medium head cauliflower)
8 ounces sour cream
1 cup coarsely grated mild white cheddar cheese
1 teaspoon smoked paprika
1 teaspoon fresh thyme leaves
1 teaspoon salt
1/2 teaspoon red pepper flakes

Preheat the oven to 350° and butter a shallow 9-by-13-inch ceramic baking dish.

Bring a large pot of salted water to boil. Blanch the cauliflower until just tender, 4 minutes. Drain in a colander.

In a large bowl, combine the cauliflower, sour cream, half the cheese, paprika, thyme, salt and red pepper. Transfer the mixture to the prepared dish and sprinkle the remaining cheese over the top. Bake for 30 minutes, until the cheese is melted and the top is lightly browned. Serve immediately.

Baked Mashed Potatoes with Sage and Fontina

6 tablespoons unsalted butter, at room temperature, plus more for greasing
3 pounds baking potatoes, peeled and cut into 2-inch pieces
1/2 cup crème fraîche (4 ounces)
2 tablespoons chopped parsley
1 tablespoon chopped sage plus 12 sage leaves
8 ounces imported Fontina cheese, shredded
Kosher salt Pepper
1/3 cup plain dry breadcrumbs
1/3 cup freshly grated Parmigiano-Reggiano cheese
Olive oil, for frying

Preheat the oven to 400°. Lightly grease a 2-quart shallow baking dish. In a large saucepan, combine the potatoes with enough water to cover by 2 inches. Bring to a boil and cook until fork-tender, 15 to 20 minutes. Drain well and transfer to a large bowl. Mash the potatoes with 4 tablespoons of the butter, the crème fraîche, parsley and chopped sage. Fold in the Fontina and season with salt and pepper. Spread the potato mixture in the prepared dish in an even layer.

In a small bowl, using your fingers, blend the remaining 2 tablespoons of butter with the breadcrumbs and Parmesan until coarse crumbs form. Top the potatoes with the breadcrumb mixture. Bake for about 30 minutes, until golden and crisp on top.

Meanwhile, in a small skillet, heat 1/4 inch of olive oil over low heat. Add the sage leaves and cook, stirring occasionally, until crisp, about 3 minutes. Transfer the sage to paper towels to drain. Scatter the fried sage over the casserole and serve.

Make Ahead: The assembled unbaked casserole can be refrigerated overnight.

Angel Corn Casserole

Ingredients send grocery list
2 (16-ounce) bags frozen corn (or about 4 1/2 to 5 cups fresh corn kernels)
2 large eggs
2 cups heavy cream
2 tablespoons brown sugar
2 tablespoons snipped fresh chives, plus more for optional garnish
1/4 teaspoon freshly grated nutmeg
8 tablespoons (1 stick) unsalted butter, melted
1 cup plus a heaping 1/3 cup crumbled Ritz crackers, divided
Salt and lots of freshly ground black pepper, to taste

Preheat oven to 350°F. Lightly butter a large 9×13-inch casserole dish.
If using frozen corn, steam and drain the kernels. If using fresh, scrape kernels off the cob.

Beat the egg, cream, and brown sugar in a large bowl until just blended. Stir in chives and nutmeg. Season to taste with salt and pepper. Stir in corn kernels.

Combine 1 cup of the crumbled Ritz crackers with 6 tablespoons of the melted butter. Add to the corn mixture. Stir until combined. Pour into the casserole dish.

Toss remaining cracker crumbs with the remaining 2 tablespoons melted butter.

Sprinkle buttered crumbs over the top of the pudding.

Bake uncovered until golden brown and slightly firm to the touch, about 45 minutes.

Optional: Garnish with more snipped fresh chives.

Libby’s Famous Pumpkin Pie

3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk, (Or substitute with equal amount Lactose-Free or Almond Cooking Milk)
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)

MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

Pull-Apart Pepperoni Knots

2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil, plus more for drizzling
4 ounces sliced pepperoni, cut into 1/4-inch squares
Pinch red pepper flakes
6 medium cloves garlic, minced (about 2 tablespoons)
1/4 cup chopped fresh parsley leaves
2 tablespoons minced fresh chives (optional)
1/2 cup grated Parmesan cheese, plus more for sprinkling
Flour for dusting
1 pound homemade or store-bought pizza dough (see note)
1/4 cup grated Pecorino Romano cheese
Homemade or store-bought pizza sauce for serving

Heat butter and oil in a 10-inch cast iron skillet over medium heat until butter melts and foaming subsides. Add pepperoni and cook, stirring, until pepperoni begins to crisp, about 2 minutes. Add pepper flakes and garlic and cook, stirring, until fragrant, about 1 minute. Add parsley and chives and stir to combine. Transfer mixture to a large bowl and stir in Parmesan cheese. Do not wipe out skillet.

On a lightly floured surface, divide dough into two even pieces. Working one piece at a time, roll or stretch into an oblong about 8 inches long and 4 inches wide. With a bench scraper or knife, cut crosswise into 12 strips. Repeat with other half of dough.

Tie each strip into a knot and transfer to bowl with pepperoni/garlic mixture. Toss and fold with your hands until every knot is thoroughly coated in mixture. Transfer the knots to the skillet in a single layer. Drizzle with more olive oil, cover tightly with plastic, and set aside until doubled in size, about 4 hours. Alternatively, refrigerate until doubled in size, 12 to 16 hours.

When ready to bake, preheat oven to 425°F and adjust oven rack to center position. Unwrap garlic knots. Sprinkle with Romano cheese. Transfer to oven and bake until golden brown and crisp, 25 to 30 minutes.

Remove from oven and immediately brush with more extra-virgin olive oil and sprinkle lightly with more Parmesan. Serve right away with warmed sauce on the side.

Tartiflette (Warm Potatoes with Onions, Bacon and Cheese)

4 pounds Yukon Gold potatoes, peeled and cut into 1-inch dice
Salt
1/4 pound thickly sliced bacon, cut crosswise into strips
2 large onions, finely chopped
Freshly ground pepper
1/2 cup dry white wine
One chilled 5-ounce whole Reblochon or Pont-l’Évêque cheese, rind removed, cheese halved horizontally

Preheat the oven to 425°. In a large saucepan, cover the potatoes with water and bring to a boil. Salt the water and cook the potatoes until tender, about 12 minutes; drain well.

In a large skillet, cook the bacon over low heat, stirring, until crisp, about 7 minutes. Add the onions and cook, stirring occasionally, until softened, about 12 minutes. Add the potatoes, season with salt and pepper and toss to coat.

Place the 2 cheese halves on the bottom of a roasting pan and spoon the potatoes and onions on top. Pour the wine into the pan and bake for 12 minutes, or until the cheese has melted. Using 2 metal spatulas, gently stir the potatoes to coat with melted cheese, sprinkle with pepper and serve at once.

Note: In the French Alps, cooks garnish this hearty side dish, known as tartiflette, with thin slices of the local Reblochon cheese. Any leftovers make a great omelet filling.

Scalloped Potatoes with Asiago and Sage

2 tablespoons unsalted butter
2 medium onions, thinly sliced
1 1/2 teaspoons finely chopped garlic
2 bay leaves
1/4 teaspoon freshly grated nutmeg
Coarse salt and freshly ground pepper
1 1/4 cups heavy cream
1/2 cup milk
1 cup freshly grated Asiago cheese (about 3 ounces), preferably aged
1 cup plain dry bread crumbs
2 tablespoons extra-virgin olive oil
2 1/2 tablespoons finely shredded fresh sage leaves
2 1/2 pounds medium Idaho potatoes, peeled and sliced lengthwise 1/8 inch thick

Preheat the oven to 400°. Melt the butter in a large heavy saucepan. Add the onions and cook over high heat, stirring, until golden, about 8 minutes. Add the garlic, bay leaves, nutmeg, 1 tablespoon coarse salt and 3/4 teaspoon pepper and cook for 30 seconds. Add the heavy cream and milk and bring to a boil. Remove from the heat, cover, and let stand for 5 minutes.

In a medium bowl, toss the cheese with the bread crumbs, olive oil, 1/2 tablespoon of the sage, 1/4 teaspoon coarse salt and 1/4 teaspoon pepper.

In a medium bowl, toss the cheese with the bread crumbs, olive oil, 1/2 tablespoon of the sage, 1/4 teaspoon coarse salt and 1/4 teaspoon pepper.

Remove the bay leaves from the onion mixture and stir in the remaining 2 tablespoons sage. Put the sliced potatoes in a large bowl, add the onion mixture and toss gently. Spread half of the potatoes and liquid in a 2-quart nonreactive baking dish and sprinkle 2/3 cup of the cheese bread crumbs over the top. Cover with the remaining potatoes and press firmly to pack them down. Spoon the remaining liquid over the potatoes and cover with the remaining bread crumbs.

Bake in the middle of the oven for about 1 hour, or until the potatoes are tender and the top is golden; if they brown too quickly, loosely cover the dish with foil.

The potatoes can be baked up to 5 hours ahead; let stand at room temperature. Rewarm in the oven before serving.

Herbed Potato Gratin with Garlic and Manchego

Ingredients

3 heads of garlic, cloves separated but not peeled
1 tablespoon extra-virgin olive oil
1 quart half-and-half
1 tablespoon chopped thyme
1 teaspoon chopped rosemary
Salt and freshly ground pepper
5 pounds Yukon Gold potatoes, peeled and very thinly sliced
9 ounces aged Manchego cheese, coarsely shredded (2 cups)
5 ounces San Simón or smoked Gouda cheese, shredded (1 cup)

Preheat the oven to 375°. In a 9-inch cake pan, drizzle the garlic with the oil. Cover with foil and roast for 40 minutes, until tender. Let cool, then squeeze out the cloves.

Mash the garlic to a paste and transfer to a saucepan. Add the half-and-half, thyme and rosemary and bring to a boil. Simmer over very low heat until reduced to 3 cups, 20 minutes; season with salt and pepper.

Arrange one-fourth of the potatoes in the bottom of a 9-by-13-inch baking dish. Top with one-fourth of the shredded cheeses and drizzle lightly with the garlic cream. Repeat the layering with the remaining potatoes, cheese and cream. Pour any remaining cream on top and press the top layer of potatoes to submerge it.

Bake the gratin for about 1 1/2 hours, until golden and bubbling. Let cool for 20 minutes before cutting into squares and serving.

The gratin can be prepared through Step 3; refrigerate overnight. Return to room temperature before baking.

Fried Brussels Sprouts with Maple-Cider Glaze

3/4 cup Run Amok Sugarmaker’s Cut pure maple syrup
1/2 cup apple cider vinegar
1/2 cup fresh apple cider
pinch kosher salt
1 lb Brussels’ Sprouts
Vegetable oil for frying

Combine maple syrup, apple cider vinegar, apple cider and salt in a medium sized pot. Reduce by 1/4 over medium heat stirring constantly. Set aside.

De-stem Brussels and cut in half, pulling off any outer leaves that are loose. Fry in 350 degree oil for 1 minute or until brown. If you don’t have a fryer, take the raw cleaned Brussels and toss with oil and salt. Roast in a 375 degree for 20 minutes. Brussels should be tender but still have a bite to them.

Season Brussels immediately with a pinch of salt and toss with one tablespoon of reduction for every cup of Brussels.

Green Bean Casserole

2 pounds green beans
Kosher salt
2 tablespoons olive oil, divided
1 pound cremini mushrooms, sliced, divided
6 tablespoons unsalted butter, divided
4 large sprigs thyme
2 tablespoons all-purpose flour
1 1/4 cups whole milk
1 cup heavy cream
4 garlic cloves, finely grated
1/2 cup grated Parmesan
Freshly ground black pepper
3/4 cup French’s fried onions

Preheat oven to 375°. Working in batches, cook green beans a large pot of boiling salted water until bright green and halfway to tenderness, about 3 minutes per batch. Drain and let cool; trim stem ends.

Heat 1 Tbsp. oil in a large skillet over medium-high. Cook half of mushrooms, without stirring, until golden brown underneath, about 2 minutes. Toss and continue to cook, tossing occasionally, until browned on both sides, about 3 minutes more.

Add 2 Tbsp. butter and 2 thyme sprigs to pan. Cook, tossing occasionally, until butter browns and mushrooms are dark brown and very tender, about 4 minutes longer. Season with salt and transfer to a plate.

Repeat with 2 Tbsp. butter, salt, and remaining oil, mushrooms, and thyme.

Melt remaining 2 Tbsp. butter in a large saucepan over medium-low. Whisk in flour and cook, whisking occasionally, until roux is golden brown and smells mildly nutty, about 4 minutes. Whisk in milk and cream. Increase heat and bring to a simmer, whisking often, and cook until béchamel sauce is thick and bubbling, about 5 minutes. Remove from heat and whisk in garlic and Parmesan; season with salt and pepper.

Arrange green beans and mushrooms in a 2-qt. baking dish. Pour sauce over (it may not look like enough, but it will get saucier as it bakes). Cover tightly with foil and bake until sauce is bubbling, 25–30 minutes.

Uncover and continue to bake until casserole is lightly browned on top and around the edges, 15–20 minutes longer. Top with fried onions and continue to bake just until onions are slightly darker and fragrant, about 3 minutes.

Let sit 10 minutes to set before serving.

From Bon Appetit.

Cassoulet

Duck Confit:
6 duck legs
6 Tbsp. Diamond Crystal or 3 Tbsp. plus 2½ tsp. Morton kosher salt
4 sprigs thyme
4 garlic cloves, smashed
2 tsp. black peppercorns
1 tsp. juniper berries (optional)

Beans:
2 whole cloves
1 large onion, peeled, halved through root end
1 1/2 lb. dried Tarbais, corona, or cannellini beans, soaked overnight, drained
8 oz. pancetta (leave in 1 thick piece)
2 carrots, scrubbed, halved crosswise if large
1 head of garlic, halved crosswise
4 sprigs thyme
1 bay leaf
Freshly ground black pepper
Kosher salt

Pork Ragù:

1 1/2 lb. skinless, boneless pork shoulder (Boston butt), cut into 1″ pieces
1 1/2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more
Freshly ground black pepper
2 Tbsp. vegetable oil
1 large carrot, peeled, chopped
1 large carrot, peeled, chopped
4 garlic cloves, finely chopped
4 sprigs thyme
1 bay leaf
1 14.5-oz. can crushed tomatoes
6 cups chicken stock or low-sodium chicken broth
Assembly

Kosher salt, freshly ground pepper
1 lb. fresh pork sausage (such as Toulouse, sweet Italian, or unsmoked kielbasa)
3 cups medium-fine fresh breadcrumbs, divided
1/4 cup finely chopped parsley
1 garlic clove, halved lengthwise
1 lb. precooked garlic sausage, sliced crosswise ¼” thick (optional)

Two Days Ahead

Cure Duck Legs

Prick skin on duck legs all over with the tip of a paring knife. Rub legs with salt, making sure to massage into flesh and skin.

Place legs in a large bowl and cover with plastic wrap, pressing directly onto legs. Rest a plate on top of legs and weigh down with several 28-oz. cans. Chill at least 12 hours and up to 1 day.

Note: If you’re going to cook the beans and ragout and combine tomorrow, soak the beans tonight. If not, just remember to soak them the day before you want to cook them.
One Day Ahead

Confit Duck Legs

Preheat oven to 250°. Evenly scatter thyme, garlic, peppercorns, and juniper berries (if using) across a large baking dish or roasting pan and add 2 Tbsp. water.

Remove duck legs from bowl. Rinse off salt and arrange legs, skin side down, over aromatics in baking dish. Cover dish tightly with foil and weigh down with a cast-iron skillet or a heavy baking dish. Bake until fat renders out of duck and legs are submerged, about 2 hours.

Carefully remove baking dish from oven and remove skillet and foil. Turn legs skin side up and nestle back into fat. Cover dish again with foil and continue to cook legs, unweighted, until duck meat is very tender and bones wiggle easily in joints, 2–2½ hours longer.

Let legs cool in fat until you can handle them, then transfer with tongs or a spider to a plate. Strain ¼ cup fat through a fine-mesh sieve into a small bowl and let cool. Cover and set aside for cooking the breadcrumbs. Strain remaining fat into an airtight container; cover and reserve for another use (like roasting potatoes).

Remove skin from legs, trying to keep as intact as possible; transfer skin to an airtight container. Cover and chill. Pull duck meat from bones, tearing into 2″ pieces; discard bones and cartilage. Place meat in another airtight container; cover and chill. You won’t need the skin, meat, or fat until you’re ready to assemble the cassoulet.

Do Ahead: Duck legs can be confited 3 weeks ahead. Transfer legs to a large nonreactive vessel; strain fat through a fine-mesh sieve over meat. Cover and chill. Let come to room temperature before using. Meat and skin can be prepared 3 days ahead; keep chilled.
Cook the Beans

Stick a clove into each onion half. Place in a large pot along with beans, pancetta, carrots, garlic, thyme, and bay leaf; pour in cold water to cover beans by 2″. Season with several grinds of pepper and bring to a gentle simmer. Partially cover pot and cook beans, skimming surface occasionally and adding more water as needed to keep beans submerged and seasoning with a couple of pinches of salt after about 30 minutes, until beans are tender but not falling apart, 45–60 minutes for cannellini and 1–1½ hours for Tarbais or corona. Remove pot from heat; pluck out and discard onion, carrots, garlic, thyme, and bay leaf. Transfer pancetta to a cutting board; let cool slightly, then cut into 1x¼” pieces. Add back to pot and let mixture cool.

Cook Ragout

Meanwhile, sprinkle pork with 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt and several grinds of pepper. Heat oil in a large Dutch oven or other heavy pot over medium-high. Working in 2 batches, cook pork, turning once, until browned all over, 10–12 minutes per batch; transfer to a plate as you go.

Reduce heat to medium and place onion, carrot, and garlic in pot; season with salt and pepper. Cook, stirring occasionally, until softened and lightly browned, 8–10 minutes. Return pork to pot and add thyme, bay leaf, tomatoes, and stock. Bring to a boil. Reduce heat, partially cover pot, and simmer gently, skimming fat occasionally, until meat is fork-tender, 1¾–2 hours. Pluck out and discard thyme and bay leaf. Let ragout cool slightly.

Combine Beans and Ragout

Using a slotted spoon, transfer bean mixture to pot with ragout. Add enough cooking liquid from beans just to cover. Pour remaining bean cooking liquid into an airtight container and chill; you may need it for finishing the cassoulet later. Let ragout mixture cool completely, then cover and chill at least 12 hours.

Do Ahead: Ragout and beans can be combined 2 days ahead. Keep chilled.
The Day Of

Temper and Season Ragout Mixture

Remove ragout mixture from refrigerator and skim fat from surface; discard. Cover pot and bring ragout to a gentle simmer over medium-low heat. Taste and season conservatively with salt and pepper if needed (the duck will add considerable saltiness when mixed in).

Prepare Sausage and Breadcrumbs

Remove reserved duck meat and skin from refrigerator. Let meat come to room temperature.

Meanwhile, arrange skin in a single layer in an 8-qt. Dutch oven or other heavy pot (the same one you’ll cook the cassoulet in). Cook over low heat, turning occasionally, until golden brown and crisp, 20–30 minutes. Using tongs, transfer skin to paper towels and blot away excess fat.

Prick pork sausages all over with a fork and cook in fat in same pot, turning occasionally, until browned all over and cooked through, 12–15 minutes. Transfer to a plate and let cool slightly. Cut into 2″ pieces.

Add breadcrumbs to pot and cook, stirring often, until golden in spots and starting to crisp, about 5 minutes. If breadcrumbs seem very dry or are sticking to the pot, add 1–2 Tbsp. reserved duck fat. Transfer breadcrumbs to a medium bowl and let cool slightly. Add parsley and toss to combine. Wipe out pot and let cool.

Layer Cassoulet

Rub inside of cooled pot with cut sides of garlic; ladle in one-third of ragout mixture. Top with half of pork sausage, garlic sausage, and duck meat, then another third of ragout mixture. Top with remaining duck meat and sausages, then remaining ragout mixture. Liquid should come to top of beans. Add reserved bean cooking liquid if needed.

Do Ahead: Cassoulet can be assembled 1 day ahead; cover and chill. Bring to room temperature before proceeding. Store breadcrumbs and duck skin separately airtight at room temperature.
Bake Cassoulet

Preheat oven to 375°. Scatter two-thirds of breadcrumb mixture over cassoulet.

Bake, uncovered, until a golden crust forms, 25–30 minutes. Remove from oven and use a spoon to break up crust, pressing very gently so crust absorbs a little liquid; smooth surface. Bake until another crust forms, 25–30 minutes; break up again. Repeat process 2 more times (for a total of 4 times). If mixture starts to look dry, moisten with a bit of reserved bean cooking liquid when breaking up the crust.

Top cassoulet with remaining breadcrumb mixture; bake until golden brown, 15–20 minutes. Let rest at least 25 minutes before serving.

Divide cassoulet among bowls; crumble duck skin over.

Source: Bon Appetit

Duck Breasts in Muscat and Orange Juice

1 cup Muscat de Beaumes-de-Venise or ruby port
1 cup fresh orange juice
2 tablespoons soy sauce
1 tablespoon fresh lime juice
1/4 cup extra-virgin olive oil
Four 6-ounce boneless duck breasts, fat trimmed to 1/8 inch thick and scored
1 1/2 cups Enriched Chicken Stock
Salt and freshly ground pepper

In a large baking dish, mix the Muscat de Beaumes-de-Venise with the orange juice, soy sauce, lime juice and olive oil. Add the duck breasts and marinate for 4 hours or overnight in the refrigerator.

Remove the duck breasts from the marinade and pat dry with paper towels. Pour the marinade into a medium saucepan and add the Enriched Chicken Stock. Boil over moderately high heat until reduced to 1/3 cup and syrupy, about 35 minutes.

Heat a large nonstick skillet. Add the duck breasts skin side down and season with salt and pepper. Cook the breasts over moderate heat until the skin is very crisp, about 5 minutes. Turn the breasts, cover and cook until the meat is rare, about 3 minutes. Transfer the breasts to a carving board, cover loosely with foil and let stand for 5 minutes. Slice the duck crosswise 1/4 inch thick and arrange on plates. Pass the sauce at the table.

Pomegranate Jalapeno Glazed Ham

One 7-pound, bone-in, spiral-cut smoked ham
1 cup chicken stock or low-sodium broth
20 whole cloves
One 10-ounce jar jalapeño jelly (1 cup)
1 cup sweetened pomegranate juice
2 tablespoons fresh lemon juice
2 tablespoons Dijon mustard
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger

Preheat the oven to 325°. Place the ham in a large roasting pan and add the chicken stock. Stud the ham all over with the cloves.

In a medium saucepan, bring the jalapeño jelly, pomegranate juice and lemon juice to a boil. Simmer over moderate heat until slightly thickened, 10 minutes. Whisk in the mustard, cinnamon and ginger and simmer until reduced to about 1 1/4 cups, about 5 minutes.

Drizzle half of the glaze over the ham and cover with foil. Roast for 1 1/2 hours, basting frequently, until a thermometer inserted in the thickest part of the ham registers 125°. Remove the foil and brush the ham with any remaining glaze. Roast for 30 minutes longer, until the top is lightly caramelized. Transfer to a platter. Discard the cloves. Pour the pan juices into a bowl and serve with the ham.

Horseradish-Crusted Roast Beef

One 6-pound sirloin tip roast, preferably grass-fed, tied
1/2 cup prepared horseradish
2 tablespoons kosher salt
2 tablespoons Dijon mustard
2 tablespoons finely chopped parsley
1 tablespoon coarsely ground black pepper
1 tablespoon sugar
1 tablespoon sherry vinegar

Preheat the oven to 375°. Set a rack in a large, deep roasting pan and place the beef roast on the rack.

In a small bowl, blend the horseradish with the salt, Dijon mustard, chopped parsley, ground pepper, sugar and sherry vinegar to form a paste. Slather the paste all over the top and sides of the meat. Roast in the lower third of the oven for about 2 hours, until an instant-read thermometer inserted in the center of the roast registers 125°. Transfer the roast to a cutting board and let rest for at least 20 minutes.

Discard the string and thinly slice the roast beef across the grain. Transfer the meat to a platter and serve.

Serve with mashed potatoes

Make Ahead:

The unsliced roast beef can be refrigerated for up to 3 days. The sliced roast beef can be wrapped in plastic and refrigerated overnight.