Grilled Butterflied Turkey with Rosemary Garlic Gravy
California leads the West in turkey production and in consumption of fresh and natural turkeys (those with no artificial ingredients). They cost more, but the flavor is so worth it. Sunset spin: Butterfly it, then cook on the grill― it’s done in 1 1/2 hours.
Recipe: Grilled Butterflied Turkey with Rosemary Garlic Gravy
Pancetta, Sourdough, and Apple Stuffing
Tangy Western sourdough bread, flavorful pancetta, and sweet apples combine for a mouthwatering stuffing.
Grilled Fingerlings with Dill
We grill these potatoes to add a Western flair (and free up room in the oven).
Recipe: Grilled Fingerlings with Dill
Asian Pear Salad with Pecans
This salad is all about bold contrasts: crisp pears and pecans with tender frisée, and maple syrup with sharp blue cheese.
Recipe: Asian Pear Salad with Pecans
Cranberry Pomegranate Sauce
For a new take on cranberry sauce, include pomegranate molasses and seeds for added depth to that tart taste you crave.
Recipe: Cranberry Pomegranate Sauce
Chile-roasted Acorn Squash
You can eat these spicy-sweet, soft wedges skin and all, making them a no-fuss addition to your holiday meal.
Recipe: Chile-roasted Acorn Squash
Chive and Thyme Pull-apart Rolls
Show off your garden's fresh herbs with these buttery, tender rolls.
Recipe: Chive and Thyme Pull-apart Rolls
Apple and Dried-Fruit Spice Pie
A fresh take on mincemeat pie, adapted from a recipe created by Carolyn Beth Weil for Williams-Sonoma Collection: Pie & Tart (Simon & Schuster, 2003; $17).
Recipe: Apple and Dried-Fruit Spice Pie
