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Move Over, Turkey! Exciting New Mains for Thanksgiving
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Hi Reader, Some will call it sacrilege. I simply call it your Thanksgiving plot twist. Thanksgiving Main Courses (that Aren't Turkey)Let someone else bring the turkey this year, while you collect the rave reviews for your delicious "change of pace". Pork Loin in the Style of Porchetta
This pork loin in the style of porchetta is an Italian classic that blends pork loin with a pork shoulder, fennel, and rosemary filling, to make an impressive, celebration-worthy entrée.☞ Try this recipeSmoked Prime Rib
This smoked prime rib, coated with a sugar spice rub and smothered with a horseradish mustard mixture, becomes slowly infused with smoky flavor and is simply the best prime rib we've ever tried.☞ Try this recipeMustard-Glazed Ham
This mustard-glazed ham is covered with mustard, brown sugar, and maple syrup and is simple, subtle, and super impressive. And is perfect for Thanksgiving, Christmas, Easter, and any other holiday dinner (or insatiable pork craving).☞ Try this recipeRoast Leg of Lamb
This roast leg of lamb is a simple yet impressive recipe that celebrates the rich, sigh-inducing good flavor of the best, most perfectly cooked bone-in lamb accented with garlic and lemon. And in a shorter cooking time than usual.☞ Try this recipeJamie Oliver’s Sunday Roast
Jamie Oliver's Sunday roast is entirely worthy of a special occasion although it's also an easy way to transform any old day or night into a meal to remember.☞ Try this recipeDavid Leite’s Best Brined Roast Chicken
This best brined roast chicken is the best method for brining your chicken, as far as I know. It blends aromatic vegetables and herbs to the brining solution before adding your chicken. The meat gets infused with lush flavors and juiciness beyond the average brined chicken.☞ Try this recipeMustard and Garlic Roast Goose
This dish from my Connecticut neighbor is the best goose I've ever eaten. But in Danny's inimitable way, she simply insists it be served with red currant jelly. Nothing else will do.☞ Try this recipePortuguese Carne Assada
This Portuguese carne assada from David's VERY Portuguese Mama Leite, is a traditional Azorean braised beef dish made with meltingly tender meat, small red potatoes, chouriço, and onions.☞ Try this recipeMushroom Wellingtons with Spinach
This mushroom wellington with spinach is essentially a meaty portobello mushroom and spinach-walnut filling in flaky puff pastry. A spectacular vegan and vegetarian option, whether for Thanksgiving or any time of year. And you can easily assemble it ahead of time and bake it at the last moment.☞ Try this recipeWine-Braised Pork Shoulder
This braised pork with red wine is an easy, set-it-and-forget-it one-pot meal. Made with meltingly tender shredded pork shoulder, red onions, and a rich red wine and herb sauce, it boasts French overtones but without any fussiness.☞ Try this recipe |
Leite's Culinaria
Why, hello! Leite's Culinaria is the James Beard Award-winning site that helps home cooks and bakers put dinner on the table and laughs in the kitchen. Hungry for more? Join more than 30,000 food lovers and subscribe.
Hi Reader, I’ve always thought chicken gets a bad rap. People talk about it the way they talk about wallpaper—necessary, but boring. Ever since The One came on the scene, though, chicken has never been bland. There's his quick weekday roast he makes when he has three minutes and an attitude, the jug-cooked chicken from my cookbook that he swears could cure heartbreak, and a simple and simply superb Sunday supper: his brined roasted chicken that sits on a raft of carrots, onions, and potatoes...
Hi Reader, When I was a kid, beans were not optional. Ho-no! They appeared with the regularity of my godfather's Saturday-night stock car race. White beans with pork, black-eyed peas with tuna, lentils simmered until they slumped into submission. My mother insisted they were “good for you,” which, in childhood, was code for “culinary punishment.” This is what AI thinks I looked like as a child, sifting through a pan of chickpeas. But somewhere along the way, I stopped sulking and started...
Hi Reader, Every year when the first chill sneaks into the air, I’m hit with the same scent—apples and cinnamon—and suddenly I’m thirty-something again, standing in my postage-stamp-size kitchen trying to impress a man I’d met only weeks before. (Spoiler: I succeeded. He’s still here, three decades later, eating the evidence.) The One in my impossibly small kitchen in Brooklyn, tucked under a staircase. That first autumn, way back in 1993, was our season of Love Food. We knew nothing about...