This year, forget the sit-down dinner and opt for small plate recipes that you can make ahead and allow you and your guests to mingle
This soup has a hint of earthiness from the celery root.
The nice thing about frisée is that it can sit for a long time without wilting. If you can’t find blood oranges, use regular
Most butchers divide a whole brisket into the flat half or first cut, which is lean and squarish, and the point cut, which
is fattier and triangular—and more flavorful and tender. (Save the leftover broth for soup or risotto.)
Fontina is fine here, but if you can splurge on truffled cheese, you won’t regret it.
You’ll end up with extra confit, but it keeps for at least 10 days, and is great on salads and sandwiches.