Holidays

Holidays are when a home cook needs a plan, not just a recipe. In professional kitchens we call that mise en place (everything in its place), and it's how I teach every holiday menu here: prep ahead, cook in stages, and enjoy your own party.

Slow-roast a crackling Pernil, slow cook some Collard Greens, wrap a batch of Pasteles assembly-line style, or make my Pavochón with Mofongo Stuffing the star of Thanksgiving. For dessert, my Festive King Cake is an enriched yeast dough that rewards a little patience.

Planning by the calendar instead? Browse my Seasons recipes.