Baby arugula topped with fresh orange wheels, shaved fennel, red onion, and basil in a Dijon-white balsamic vinaigrette. A bright, refreshing winter salad that brings a burst of sunshine to the table on the darkest days.

A butterflied turkey breast is pounded flat, filled with cranberry-triple-citrus bread stuffing, rolled and tied, then roasted at two temperatures until golden, with a cream gravy made from the pan drippings. This elegant roulade offers all the flavors of a traditional Thanksgiving turkey in a beautifully sliceable, evenly cooked presentation

A twelve-pound turkey rubbed with citrus-fennel butter under the skin and roasted until golden, served with a rich Marsala wine gravy. The centerpiece of a thankful family gathering, delivering juicy, aromatic meat with every slice.

An open-faced sandwich layered with lemony ricotta, sliced avocado, and heirloom tomatoes on toasted sourdough. Finished with sunflower seeds and a sprinkle of lemon sea salt.

This red wine vinaigrette is bright, tangy, and perfectly balanced with a touch of sweetness and gentle heat—shaken together in minutes to instantly wake up any salad.

Baby arugula, boiled corn, bell pepper, and grape tomatoes are tossed in a creamy cilantro-lime dressing made with grapeseed oil and sour cream. This bright, summery salad adds a cool, fresh contrast to a spread of ribs and hearty indoor-campfire fare.

A quick and indulgent Italian dessert made by pouring a shot of hot espresso over vanilla ice cream. Topped with chocolate-covered almonds for an elegant after-dinner treat.

A hearty Thanksgiving stuffing studded with toasted walnuts, dried cranberries, and sweet Italian sausage. Baked until golden on top with a moist, savory interior.

Thick cauliflower steaks roasted until golden and topped with toasted pine nuts, golden raisins, and butter. A hearty vegetable side dish with sweet and savory contrast.