Main Course Alternatives to Thanksgiving Turkey
Beet-and-Caraway-Roasted Pork Tenderloin
Don’t throw away your beet peels! Instead, use them to make this striking fuchsia pork roast—the beets and caraway seeds give the pork a sweet earthiness.
Sichuan Racks of Lamb with Cumin and Chile Peppers
Sang Yoon brushes lamb racks with soy sauce, rubs them with a Sichuan peppercorn, cumin and star anise mix, then roasts them until perfectly medium-rare.
Slow-Cooked Duck with Green Olives and Herbes de Provence
This is the most forgiving and delicious duck recipe you’ll ever find. By slow-cooking duck with aromatics until it’s as tasty and tender as confit, then broiling it until the skin is shatter-crisp, Paula Wolfert manages to play to all of the bird’s strengths.
Mario's Easy Roman-Style Pork Roast
Mario Batali creates a simple version of Italian porchetta, wrapping butterflied pork shoulder around a sausage-and-fennel stuffing before roasting.
This classic Provençal seafood stew is loaded with clams, lobster and fish in a broth delicately flavored with fennel and pastis, a licorice–flavored aperitif. “There are no real rules to this dish except to use what’s fresh,” chef Ethan Stowell says. Make or buy a good fish stock and add different seafood at different times, so nothing is under– or overcooked (clams go in first; snapper and halibut go in last). The rouille, a sauce made with cayenne, garlic, bread crumbs and olive oil, is the perfect finishing touch.
No need to roast fresh pumpkin for this dish (although you certainly could); using canned unseasoned pumpkin puree is much quicker, and it works just fine. Like most lasagnes, this one is easier to cut if left to set for ten minutes or so before serving.
Brined Roast Chicken with Olive Bread Panzanella
This is a fantastic roast chicken, but the real star in the recipe is the olive bread, which gets spread in the roasting pan and toasted in the chicken pan juices. The bread turns custardy on the inside and crunchy on the outside.
Stuffed Flatiron Steak
Fennel-Garlic Pork Roast
This Mediterranean-flavored pork roast is super-versatile: While it’s excellent right out of the oven, it’s also delicious at room temperature or served cold for sandwiches.
Roasted Cornish Hens with Morels and Leeks
“I roast these hens in a large skillet instead of a roasting pan, because it allows more of the skin to get crispy,” Marcia Kiesel says. She cooks the birds over morels and leeks to create a deeply flavorful sauce that gets depth from Riesling.
Beef Tenderloin Steaks with Celery Root Gratin
Wine bar owner-chef William Abitbol substitutes nutty celery root for potato in his riff on a classic creamy gratin. He serves it with his tenderloin steaks topped with a rich pan sauce.
Roasted Lobsters with Verjus and Tarragon
Verjus, a cooking liquid pressed from unripe grapes, is a staple of classic French cooking; chefs love it today for its pleasant tang, which is much milder than vinegar. David Page uses verjus two ways here: to help baste the lobster as it roasts and to brighten a jalapeño–and–tarragon–inflected vinaigrette served over the sweet meat.
Honey-Glazed Lamb with Herbes de Provence
“On a recent trip to Southern France, I was taken with how the air smelled like herbes de Provence,” says Marcia Kiesel. The herbs in the famous blend are delicious with lamb.
Bucatini with Cauliflower and Brussels Sprouts
Marc Vetri sautés cauliflower and brussels sprouts with onion, garlic, anchovies and herbs until they’re charred and flavorful, then tosses them with long, thick strands of bucatini. The best part: the crispy bread crumb topping.
Coriander-Crusted Duck Breasts
This festive duck roast is stuffed with a delicious sweet-and-sour cherry filling.
Slow-Roasted Salmon with Tamarind, Ginger and Chipotle
Top Chef Masters winner Floyd Cardoz reveals his secrets to slow-roasting salmon. Here, he flavors the fish with spicy ginger, sweet maple syrup, tangy tamarind and smoky chipotles. Cooking salmon at a low temperature (300°) prevents it from drying out and mellows the flavor.
Veal Medallions with Fig and Almond Cream Sauce
Curried Lamb Potpie
Matthew Accarrino’s unconventional potpie is filled with coconut-spiked curried lamb.
Braised Pork Chops with Cipollini and Olives
“When I think of Piedmont, I think of rustic wild boar dishes,” Marcia Kiesel says about the inspiration behind these slow-cooked pork shoulder chops, which she pairs with the region’s robust Nebbiolos.
Soy-Ginger-Lacquered Cornish Hens
These Asian-inspired Cornish hens are simple and elegant, and they allow each guest to have their own small bird.
Roast Squab with Bacon and Grapes
Wrapping a meaty bird like squab in bacon, then roasting it with fresh table grapes makes for an enticing main course that’s salty, sweet, crispy and juicy all at the same time.
Dr Pepper-Glazed Ham with Prunes
Most smoked hams are sold fully cooked, so “why bake them again?” meat master Bruce Aidells asks, before answering his own question: to improve the texture and add a homemade glaze—in this case, one made with Dr Pepper soda and prunes—for extra flavor. After the ham is cooked, Aidells reduces the pan juices and tosses in prunes to make a sauce. “Glazes flavor only the outside of the ham,” he says. “But you can spoon pan sauces over every slice.”