HOLIDAY RECIPES: The Main CourseNovember 2, 2020
It’s time again for Rizzoli’s annual holiday meal planner.
We thank you, as always, for your continued support.
With this year’s smaller guest lists, you may not want to prepare a big, whole turkey for Thanksgiving. These stuffed turkey paupiettes are an inventive, memorable, and just as delicious replacement.
A simplified version of famed French chef Henri Soulé’s recipe for duck à l’orange made using only duck breasts, which are readily available, and a rich sauce with layers of flavor.
This roasted pork tenderloin recipe guarantees juicy, fork-tender pork that is perfect for entertaining. It’s easy to cook, pairs well with the apples, and is equal parts sweet & savory.
Rack of Lamb is elegant and perfect for entertaining—but also surprisingly easy to make. Estimate that you’ll want 2-3 rib chops per person and you’ll want a rack of lamb that has been frenched, meaning that the rib bones are exposed.
A popular cut of beef in France, côte de boeuf is better known as a standing rib roast in the United States. It makes a spectacular yet simple centerpiece for a holiday dinner.
Tagliatelle are long, flat ribbons that are similar in shape to fettuccine. This recipe calls for handmade tagliatelle but you can certainly use store bought pasta for an easier—yet still decadent—meal.
From The Pasta Codex
A vegan version of this British classic featuring a lentil mince in place of the traditional lamb.
These generously overstuffed winter squashes make an ideal vegetarian main course. Topped with browned butter, pecans, and panko, they showcase many of the colors and flavors of autumn.