14位vwin德赢ac米兰食品专业人士分享他们的必不可少的节日菜肴

你闻到它在你看到之前,一波又一波的comfort and joy washes over you because you know the holidays are here. We've all got that dish hardwired into our psyche—an aunt's special baked good (and don't even try asking for the recipe), mom's mac 'n' cheese, a beloved neighbor's gravy—that if it weren't on the table, things just wouldn't feel properly festive. At the inauguralFamily Reunionhosted by chefkwame onwuachi和企业家希拉·约翰逊在八月的萨拉曼德度假村（Salamander Resort），我们询问了一些我们最喜欢的厨师，侍酒师，作家和食谱作者来填补空白：“这不是我桌子上没有______的假期。”这就是他们不得不说的。

“这实际上是感恩节后的第二天。它甚至不是火鸡，而是肉汁和火鸡肉和烤蔬菜都放入火鸡锅中。我实际上每年都比每年都需要一只令人讨厌的火鸡，因为我知道我将需要剩下的零件以及我用苹果和锅滴制作的很多额外的肉汁。'我要制作这个馅饼，我实际上比实际的火鸡更喜欢这个馅饼。因此，在我们建造它之后的第二天，我们为感恩节和圣诞节做了。

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"Jollof rice is a family staple, it's a country staple, and I know that it's made with so much love, and that's why we present it for holidays, and special family events too. My mother taught me how to make jollof rice at an early age, and then I grew up with it. As I've grown up I have also added my own flavors and touch and renditions as well."

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"In my family, one of my aunts went to catering school and used to teach catering back in Ghana. She did two dishes all the time for us for the holidays. One was her rock buns. She would bake them every holiday, and just come and bring them. The other one was this水果沙拉that she would make with condensed milk, and it was a really beautiful dessert. All these years, honestly, they're not hard recipes, but no one attempts to make it. It's hers, and we don't even think about making it. She's taught many people, but we still leave it to her."

"Definitely my Aunt Hester's dinner rolls. I think I called them in the book, 'very old school dinner rolls' or 'old school dinner rolls.' It is not a family holiday or celebration without those on the table. This recipe has literally been in my family for over a century. They're just so good. And that's the thing I love about bread. Baking, you get all of the good feelings and vibes of baking, but bread meets this special intersection. In我的书, it was really important that I had a chapter devoted to bread. I talk about working with yeast, and I think I have a sidebar that's called 'Yeast isn't scary, I promise.' Because we need that. I don't want people to be scared of yeast."

制作：圣诞晚餐卷

"It's not the holidays without my mom's kaddu, which is like sweet and sour butternut squash. She likes to do butternut squash with tons of fenugreek, which has this really mapley flavor and brown sugar and tomatoes and cilantro and ginger. And it's kind of mashed and kind of not; you can eat it with rice."

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"Yeah, the whole suckling pig. I love Puerto Rico. It's the best people, the best music and the best pork. They just have so many variations, but just a really slow, slow-roasted pig. Pork with the crackly skin, the crunchy skin."

“当我的客户订购鲑鱼时，这很重要，因为价格当然已经上涨了。因此，我真的需要做正确的事情，以便他们对此感到满意，因此他们的客人对此感到满意。当他们吃鲑鱼，螃蟹蛋糕时，然后给我发短信说：“一切都很棒。每个人都喜欢食物，“没有什么比对我来说更好的。我想，'啊。'。vwin德赢ac米兰在假期，我正在工作，但是对于我的家人来说，无论他们那天都有什么心情。我有五个孩子。他们无法预测。他们想要那天的任何东西，所以什么使他们成为他们快乐。这让我开心。”

“这是整个烤动物，你知道吗？Senegal是一个假期的国家，塔巴斯基（Tabaski），以整个羔羊庆祝，通常以许多不同的方式准备。关于圣诞节的基督教假期（我们有基督教少数派），即使在塞内加尔，土耳其也完成了。因此，每当我看到整个家禽，羊肉或动物时，我都会通过为很多人做饭，为聚会做饭，聚在一起并庆祝这些东西来庆祝它。”

"Fresh-baked bread. Smelling the cinnamon, the spices in the house that make me feel like holidays are happening. Pierre and I come from the same background. Tabaski is the day we kill the lamb and it's a really big deal because in Senegal we even say the lamb tastes different that day. It's so special. We eat every part of it, and we cook it differently. It's pretty remarkable."

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“哦，哇。我会说Mac和奶酪。我会特别说酪乳Mac和奶酪。我真的在书中介绍了我的最新食谱饭菜，音乐和缪斯女神。我喜欢它。”

制作：Alexander Smalls' Buttermilk Macaroni and Cheese with Baby Kale

“我爱烧烤。对不起。烧烤一年四到五次，所以当然有一些很棒的肋骨。我的家人制作了令人惊叹的肋骨，链接，我喜欢将其与我的投资组合中的惊人的红葡萄酒配对。vwin德赢ac米兰vwin德赢ac米兰我携带的葡萄酒来自黑人妇女制造的南非。卡门·史蒂文斯（Carmen Stevens）makes really good Pinotages—sparkling, as well as the traditional red Pinotage. AlsoFLO wines by Marcus Johnson。He's from the DMV area, so he makes a red blend, Chardonnay and a Moscato. And I have so many others just on my website,coconoirvwin德赢ac米兰wine.com。"

“我已经玩和我的混蛋latel很多y. I've done some jerk fried chicken. I've done some jerk turkey. I've been trying to jerk other things in different ways. So any time I want to make anybody feel good, I'm dipping into my little jerk bag and playing around with that. I'm doing a jerk pork belly for a dinner soon too. It's good. It's the warming spices. That's the key to jerk. It's that savory, and then it takes you to like, 'Why does this remind me of Christmas?' I don't really know. That's what it is. In our house the holidays meant curry chicken. I was born in Brooklyn. I lived in Texas for a while, and then I went to high school in the Baltimore area. So I'm a little bit of a nomad kid, which has actually influenced my food a ton. When we were in Texas, I was getting the barbecue culture and the Southern soul food. And then in Maryland, the crab and the Chesapeake, all those influences that played into the chef I've grown into. So I'm glad for my nomad background. That brings the jerk to the table at the holiday, which is a lovely thing."

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"The one dish that has to be on my holiday table is dressing and gravy. I could just eat dressing and gravy without turkey or without ham or all the other fixings. That's really my jam. There are two versions of玉米面包我在餐厅服务的那家糖。人们倾向于喜欢甜玉米面包。为了穿衣，永远不要有糖。它杀死了肉汁。”

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“山药。”[Editor's note: he left it at that, because what more do you need to say?]

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