Holiday Open-House Buffet

Green-Olive-and-Lemon-Crusted Leg of Lamb
Meat master Bruce Aidells’s inspiration for this Mediterranean-flavored leg of lamb was a dish he tried during the annual sheep festival in St-Rémy, Provence.

Roasted Rack of Pork with Sausage Stuffing
Bruce Aidells stuffs this bone-in roast with sausage, mushrooms and kale, then spit-roasts the pork in a wood-fired hearth oven. "It's like one giant stuffed pork chop," he says.

Roasted Capon with Fig and Prosciutto Stuffing
Capon is like chicken’s richer cousin. It’s tender, flavorful and much more forgiving to cook than turkey.

Roasted Beet Salad with Lemon Crème Fraîche
This spectacular salad combines earthy-sweet beets, vinegary pickled red onions and a lemony dressing.

Oven Fries with Roasted Garlic
These crispy, low-fat fries are made with skin-on potatoes, making them incredibly easy to prepare.

Green Beans with Salsify with Country Ham
For his simple side dish, Dean Fearing sautés crisp green beans with caramelized salsify, toasted pecans and strips of intense country ham.

Herb Gruyère Biscuits
The herb-and-cheese combination is infinitely flexible: Try cheddar and minced chives or chopped rosemary and Parmesan.

Chestnut Chocolate Mousse
Food & Wine’s Marcia Kiesel uses chestnuts to add a sophisticated flavor to this rich, delicious chocolate dessert.