Ingredients

• Nonstick aluminum foil
• 3 lb petite red potatoes
• 1 lemon, for zest
• 3 tablespoons fresh rosemary, finely chopped
• 3 cloves garlic, finely chopped
• 3 tablespoons olive oil
• ¾ teaspoon kosher salt
• ¼ teaspoon pepper

Steps

1. Preheat oven to 400°F. Line baking sheet with foil.
2. Cut potatoes into quarters. Zest lemon (2 teaspoons). Chop rosemary (leaves only). Chop garlic (1 tablespoon).
3. Place all ingredients in large bowl; toss to coat. Arrange potatoes on baking sheet in single layer; roast 35–40 minutes or until browned and tender. Serve immediately.

Ingredients

• 3 quarts water
• ½ cup +1 teaspoon kosher salt
• ½ cup firmly packed dark brown sugar
• ½ cup molasses
• 2 bay leaves
• 3 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 3 sprigs fresh oregano
• 2 quarts ice cubes
• 1 fresh turkey breast half (about 3 lb)
• 2 teaspoons pepper
• Nonstick aluminum foil

Steps

1. Combine in large stockpot: water, ½ cup salt, sugar, molasses, bay leaves, thyme, rosemary, and oregano until blended. Bring to boil on medium until salt and sugar has dissolved.
2. Remove from heat and add ice; set aside to cool completely. Add turkey to brine; cover and chill 12 hours (or up to 24 hours).
3. Preheat oven to 350˚F. Remove turkey from brine (discard brine), pat dry, and season turkey with remaining 1 teaspoon salt and pepper.
4. Place turkey on a rack-lined baking sheet and bake 50–60 minutes or until 165˚F (place a foil tent over breast to prevent further browning, if needed). Let stand 10 minutes; slice and serve.
NOTE: Pictured is Molasses-Brined Turkey Breast with Bread Sauce.

Ingredients

• 1 lb Brussels sprouts
• 1 large shallot
• 3 cloves garlic
• 2 tablespoons olive oil
• ¾ teaspoon kosher salt
• 2 tablespoons unsalted butter
• 1 tablespoon sherry vinegar
• 1 tablespoon honey

Steps

1. Halve sprouts, discarding root ends; slice shallot and garlic thinly. Place oil in large sauté pan, then arrange sprouts in pan, cut-side down; sprinkle with salt, then place butter on top of sprouts. Turn heat to medium-high and cook 7–9 minutes until cut sides of sprouts are browned.
2. Stir in shallots and garlic; cook 1–2 more minutes until shallots soften. Remove pan from heat, stir in vinegar and honey, and serve.

Ingredients

• 2 shallots, peeled
• 6 whole cloves
• 1 ½ cups whole milk
• ¾ cup heavy cream
• 1 bay leaf
• 1 (8-oz) Bakery baguette
• ¼ cup salted butter
• ¼ teaspoon ground white pepper

Steps

1. Pierce each shallot with 3 cloves each; set aside.
2. Add to medium saucepot: milk, heavy cream, bay leaf, and shallots. Bring to a simmer over medium, then remove pot from heat and steep 10 minutes.
3. Cut baguette into 1-inch cubes and add to bowl of food processor. Pulse until fine crumbs.
4. Remove shallots and bay leaf from milk mixture; discard cloves and bay leaf. Fine dice shallots and add to milk mixture. Stir in 1 ½ cups bread crumbs, butter, and pepper until blended. Reheat to serve.