Slow-cooking a “roast” chicken yields moist, juicy meat but flabby skin—the easy fix is to run the carved chicken under the broiler to crisp the skin before serving. The miso-honey mixture that’s drizzled on before broiling helps the skin get deep caramelization, and it also reinforces the salty-sweet miso flavor you added in the beginning, which will have mellowed.
Main Dish
Lidia Bastianich’s Polenta Torta with Gorgonzola and Savoy Cabbage
Lidia Bastianich's polenta torta is delicious with Gorgonzola and cabbage, but you can vary the filling however you wish. The dish is ideal for a crowd. You can assemble the tart the day before and then bake it the day of your gathering, and it also reheats well.
Lidia Bastianich’s Roasted Guinea Hen with Balsamic Glaze
The blend of balsamic vinegar and honey to baste the guinea hen gives the bird a beautiful mahogany glaze and a delicious sweet-tart taste. These hens make an impressive holiday meal.
Julia Turshen’s Spicy Tandoori Cauliflower with Minted Yogurt
The yogurt and assertive spice combination give the cauliflower an enormous depth of flavor and a really rich texture. For a complete meal, serve this with white or brown rice, quinoa, or warm flatbread and a platter of sliced cucumbers that you’ve drizzled with lemon juice and sprinkled with salt.
Jacques Pépin’s Sausage, Potatoes, Onions, and Mushrooms en Papillote
This is a great dish to make for a party, as it can be assembled ahead, even the day before, and then placed in the oven an hour before serving.
Pulled Pork Sliders
There are not a lot of fair foods that can actually work for a family dinner, but these pulled pork sliders are can. They’re made in a slow cooker, so there’s a built-in ease. Anyone can make these.
