Chef Holiday Recipes Made Easy
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.
Buckwheat-Potato Knishes with Caviar
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.
Best-Ever Cheese Soufflé
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.
Roasted Goose with Crispy Skin
Chef: Jacques Pépin
Separate the skin from the meat, then steam the goose before roasting—an adaptation of a Chinese technique that helps the bird baste in its own fat and ensures crispy skin.
Chef: Joël Robuchon
The secret to this mushroom soup: a little crème fraîche.
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.
Horseradish-and-Herb-Crusted Beef Rib Roast
Chef: John Besh
Besh smears his roast with a horseradish, garlic and herb butter, which bakes to form an irresistible crust.
Braised Carrots with Thyme
Chef: Daniel Boulud
Holiday Make-Ahead Tip: The cooked carrots can be refrigerated for up to 1 day. Gently reheat the carrots in their liquid before serving.
Chef: Mario Batali
This dish would be terrific for a holiday brunch.
Broccolini with Crispy Lemon Crumbs
Chef: Gail Simmons
Simmons reinvents the recipe by blanching Broccolini quickly, then sautéing it on the stove with a shallot and adding spicy, lemony, homemade bread crumbs at the very end.
Crispy Potato Galette with Smoked Fish and Dill Crème
Chef: Wolfgang Puck
Pan-Roasted Fingerling Potatoes with Pancetta
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.
Caramelized Brussels Sprouts with Pancetta
Chef: Scott Conant
Smoky Chorizo Stuffing
Chef: George Mendes
Rather than traditional sausage stuffing, Mendes serves a smoky version using chorizo and hot pimentón de la Vera (smoked paprika).
Chocolate-Malt Stump de Noël
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.