DAY Recipe

Here’s a beautiful, easy main course. It goes well with a fennel and orange salad with olives and orange vinaigrette, the couscous, a sauté of spinach and pine nuts, and an Oregon Pinot Noir. For the finale, top purchased baklava with whipped cream that has been mixed with a touch of ground cardamom.

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Browned butter is butter cooked to a browner, nutty-tasting stage. It adds lots of flavor to the steamed squash.

Makes 4 to 6 servings.

INGREDIENTS
12-pound butternut squash,peeled, halved lengthwise, seeded, cut crosswise into
1/4-inch-thick slices1/4cup (1/2 stick) butter
1teaspoon minced freshrosemary
DIRECTIONS
Steam squash until [...]

As the planner and coordinator of a cookbook for gourmet groups in Bakersfield, I test a lot of recipes,” says Jackie Mote Carlile of Bakersfield, California. “This is one I developed and refined, and my friends and family agree that the final results are outstanding.’
A quick and elegant entrée for the holidays.

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Jeanne Thiel Kelley, a contributing editor at Bon Appétit, says, “As far back as I can remember, my father has been glazing the holiday ham with Marsala (we always have ham and turkey on Thanksgiving). When I started making the cranberry sauce, I decided to mix in a little Marsala, figuring that the combination would [...]

Complete the main course with buttered sweet potato chunks (they can roast alongside the chicken) and sautéed Swiss chard. Serve purchased éclairs for dessert.

Makes 2 servings (can be doubled).

INGREDIENTS
2chicken breast halves with skin and bones
2teaspoons minced fresh rosemary
10large [...]