Whole Roasted Lamb
Try not to feel intimidated by cooking with fire. With practice, it will grow on you. Use your senses as guidance for this whole roasted lamb.
Candy Roaster Squash Cavatelli
Cook the squash low and slow in the embers and ashes of a fire before shaping it into cavatelli and serving it with tomato confit and pecorino
Charred Beets with Goat Cheese and Honey
The secret to these charred beets is to not peel the torched skin, but rather, let it be the star. Alternatively, you can also oven-roast them
Smoked Castelvetrano Olives￼
Smoking castelvetrano olives over a fire relaxes the flavors and makes them a mild, warming snack or martini garnish.
Gnoccho Frito with Country Ham
This ham and gnoccho frito is a sincerely special recipe that never goes out of style at Ilda because of its warm and crowd-pleasing ingredients.
Creamy Polenta with Eggplant Caponata
This creamy polenta with eggplant caponata uses cocoa powder that makes it a little spicy, a little salty, and a little sweet.
Vivek Surti’s Mayo-Yogurt Marinade
Add Duke's Mayonnaise to Indian-style yogurt marinades to help brown the outside of meats while keeping the interior juicy and tender.
Smoked Turkey Wings and White Bean Dressing
Chef Lawrence Weeks shares his recipe for smoked turkey wings with gravy, inspired by the hearty meals his grandmother made and rooted in Cajun-creol flavors.
Roasted Turkey from The Humane Table
Rubbed with citrus zest, fresh herbs, and spices, this roasted turkey is a festive—and humanely raised—addition to the Thanksgiving table.
Rodney Scott’s Holiday Turkey
When you cook a turkey on the pit the way Rodney Scott BBQ does, you don’t end up with a pretty, gold bird like the ones you see on the covers of the Thanksgiving issues of all the food magazines, But Scott believes a smoked, seasoned bird [...]