How do to a mid-sized holiday feast with just one oven.
You need something to keep your guests from getting peckish while you finish cooking, and it is always nice to have something salty and crunchy to go with that first drink. So make a batch of warm olives spiced with Aleppo pepper, fennel seeds, and lemon zest—flavors that will all be echoed in the meal to come. Pair it with a light and creamy yogurt-cauliflower dip and use crunchy romaine and endive instead of crackers or chips—the carbs can come later.
Photo by Tara Donne, Prop Styling by Alex Brannian, Food Styling by Cyd McDowellWe tried a lot of different versions and techniques when developing our mayo-rubbed turkey—an herbed mayo, a raw-garlic mayo, mayo under and/or over the skin—before settling on a roasted-garlic mayo rubbed both under and over the skin of the bird. The result is fantastic: The flavor of the roasted garlic gently permeates the meat, and the skin is addictively golden and crispy.
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