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Mark Thomas

Mashed Sweet Potatoes and Bananas with Pecan Streusel

Standing Rib Roast with Rosemary-Thyme Crust

Roasted Beets with Clementines and Mint

Pancetta- and Herb-Roasted Pork with Fig Jam

Mashed Potatoes with Crimini Mushrooms

Christmas Croissant Pudding with Sour Cream and Brown Sugar Sauce

Sautéed Haricots Verts, Red Bell Peppers, and Pine Nuts

Black Forest Boule-de-Neige

Lemon Cheesecake with Strawberries and Port Glaze

Roast Turkey with Prosciutto-Hazelnut Crust

Chilaquiles in Chipotle Sauce

Cranberry-Port Gelatin with Crystallized Ginger and Celery

Cranberry-Ribbon Apple Pie

Roast Turkey with Pomegranate Glaze

Chicken in Green Pumpkin-Seed Sauce

Lattice Pie with Pears and Vanilla Brown Butter

Plum Tart with Goat Cheese and Walnut-Thyme Streusel

Chilled Indian-Spiced Tomato Soup with Crabmeat

Sorbet and Ice Cream Terrine with Blackberry Compote

Sautéed Chicken with Tomatoes, Olives, and Feta