From John Besh’s beef rib roast to Thomas Keller’s smoked salmon crisps, here are chefs’ best easy holiday recipes.
Food & Wine
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Smoked Salmon Crisps
Chef: Thomas Keller
Keller’s salmon cornets (tuiles shaped into tiny cones and topped with crème fraîche and fresh salmon) are a famous kickoff to his luxe and whimsical meals. Shaping the tuiles into cones is tricky and involves working very quickly with a cornet mold. Instead, leave the tuiles flat, like crackers. Top them with store-bought smoked salmon and crème fraîche.
Chefs: Rich Torrisi and Mario Carbone
Torrisi and Carbone have reimagined the knish, the classic Jewish snack, which is still sold on the Lower East Side. They wrap buckwheat dough around a filling of mashed potatoes and sautéed leek, deep-fry it and serve it as a sophisticated appetizer, topped with sour cream, dill and fish roe.
Chef: Alexandra Guarnaschelli
Diners—and the chefs who feed them—are embracing retro dishes like sole amandine. Alexandra Guarnaschelli perused old supper-club menus and came away with the idea for this cheese soufflé.
Slow-Cooked Sweet-and-Sour Pork Shoulder with Pineapple
Chef: Jean-Georges Vongerichten
Inspired by the retro combination of ham and pineapple, Vongerichten created this twist by mixing the pineapple with vinegar for a sweet-sour effect, and marinating pork shoulder with hot paprika and Sriracha chile sauce. “Chile is my condiment of choice: A little here, a little there, makes the food sing,” he says.
Chef: Fabio Trabocchi
Trabocchi sears golden, buttery fingerling potatoes and tosses them with fresh dill; if you can’t find fingerlings, try baby Yukon Gold potatoes. For a lighter version, leave out the pancetta.
Chefs: Matt Lewis and Renato Poliafito
Lewis and Poliafito worked together to create this stupendous holiday dessert, a twist on the classic, elegant French bûche de Noël. This version is much tastier than a traditional bûche, because the layers are made with less egg so they’re less spongy.