The pork shoulder, slow-roasted with fat and bone, produces a richly textured, deeply flavored meat worth smacking your lips for.
Main Dish
Ronni Lundy’s Colcannon
This rich recipe, by Ronni Lundy, was inspired by the colcannon served at Main Street Meats in Chattanooga, a dish so sustaining it will almost make you forgo their heavenly hamburger. Almost.
Julia Turshen’s Flounder with Roasted Tomatoes + Black Olives
The high heat blasts the juices out of the tomatoes, forming a quick, concentrated sauce that is not only great for roasting fish, it’s also terrific tossed with pasta or as an accompaniment for scrambled eggs, roast chicken, grilled pork chops. This dish is a go-too for weeknights or company.
Cola-Braised Beef Brisket
Chris’s brisket—so tender you don’t even need a knife to cut it—includes a surprise ingredient—two surprise ingredients, actually.
Provençal Herb-Crusted Beef Tenderloin with Puff Pastry and Red Wine Sauce
Make this holiday herb and citrus crusted beef tenderloin in four easy steps: make the rub, roast the beef, prep the sauce, and bake the store-bought puff pastry. It’s an impressive centerpiece, for sure, and since every element can be made ahead, you’ll have plenty of time to focus on your guests.
Sausage and Apple Pie
Kate McDermott’s savory pie screams Sunday dinner. Make the dough ahead, invite some friends over, throw a green salad together, chill the wine. . .
