Brilliant dishes for the holidays, like Mario Batali's creamy mushroom risotto and John Besh's spicy and briny oyster stuffing.
Food & Wine
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Oyster Dressing "Grand-Mère"
Chef: John Besh
Chef John Besh says, “This is the only dish worthy of both Thanksgiving and Christmas dinner at our house.” Why? Because it’s unbelievably delicious—a bready dressing that’s spicy, crispy and nicely briny.
Parker House Rolls Topped with Cheddar and Old Bay
“Old Bay isn’t really a Cleveland thing,” says Jonathon Sawyer about the seasoning on these fluffy, buttery rolls, “but sometimes it’s the right ingredient. I remember my mother’s Parker Houses being laced with salty, savory Old Bay and a mean aged cheddar.”
Green Beans and Salsify with Country Ham and Pecans
Chef: Dean Fearing
For his simple side dish, Dean Fearing sautés crisp green beans with caramelized salsify, toasted pecans and strips of intense country ham. At home, he jokingly calls them “all-day” green beans—in fact, they take about half an hour to prepare.
Instead of using butter, chef José Andrés prefers to add richness with olive oil and Manchego cheese. His tip: “Add the olive oil slowly to the potatoes because if you dump it in all at once, you'll get streaks of oil.”
When he makes this stunning salad, Alex Stupak roasts baby carrots with mole poblano, a complex sauce that includes dried chiles, raisins and chocolate. Here, the carrots are roasted simply with smoky chipotles in adobo.
“I decided to citify low-country cuisine by adding lots of chopped garlic and fresh goat cheese,” says Bobby Flay of these hearty yet elegant grits. The end result is a tangy, creamy, corn-flecked side dish.
“I suggest you have a potluck at your house, invite everyone over and serve this easy fall soup,” says Andrew Zimmern. “In larger portions, it’s a meal-in-a-bowl dinner that your whole family will love. For parties, I make a large batch and serve it out of coffee mugs.”
A mix of sautéed wild mushrooms adds lots of texture to this stuffing; lemon juice and zest make it tangy. The mushroom stuffing can be made vegetarian-friendly simply by replacing the chicken stock with vegetable stock.
“This is a salad you can keep in your refrigerator until you’re ready to serve; just like your summer slaw, but for winter,” says Jenn Louis. The crisp vegetables mixed with the creamy yogurt dressing would also be excellent as a filling in tacos.