Recipes

1. Preheat oven to 325°F.
2. Combine dijon mustard and pineapple juice. Brush over ham.
3. If your ham has a plastic disk on the bone, this should be removed and discarded. Place the ham, flat side down in a roasting pan, and cover tightly with foil. Roast 12-15 minutes per pound (or according to package directions).
4. Meanwhile, combine glaze ingredients and bring to a boil. Turn heat down and simmer 2-3 minutes. Cool.
5. 15 minutes before ham is done, remove from the oven and turn the oven up to 425°F.
6. Brush with glaze and return to the oven until the glaze is caramelized and the ham has reached the safe cook temperature.

1. Preheat the oven to 325 degrees F. Place the turkey breast, skin side up, on a rack in a roasting pan.
2. In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice to make a paste. Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat. Spread the remaining paste evenly on the skin. Pour the wine into the bottom of the roasting pan.
3. Roast the turkey for 1 3/4 to 2 hours, until the skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast. (I test in several places.) If the skin is over-browning, cover the breast loosely with aluminum foil. When the turkey is done, cover with foil and allow it to rest at room temperature for 15 minutes. Slice and serve with the pan juices spooned over the turkey.

1. Preheat the oven to 450 degrees F.
2. Remove the turkey from the refrigerator; let stand at room temperature for 30 minutes. Tuck the turkey wings under the body.
3. Place the butter, garlic, sage, rosemary, thyme, parsley and salt and pepper to taste in the bowl of a food processor. Blend until smooth.
4. Season the cavity of the turkey with salt and pepper, then stuff with the onion, lemon and assorted herbs. Tie the turkey legs together with kitchen twine.
5. Rub the herb butter all over the outside of the turkey and under the skin of the breast. Season to taste with salt and pepper.
6. Place the chicken broth in a medium saucepan on the stove and keep warm over low heat.
7. Place the turkey in a roasting pan and bake for 45 minutes. Reduce the oven temperature to 350 degrees F and continue roasting, basting the turkey every 30 minutes with the chicken broth, until the turkey is done. This will take approximately 3 hours and you’ll know that the turkey is done when a meat thermometer inserted into the thickest part of the turkey thigh registers 165 degrees F.
8. If the turkey seems like it’s getting overly browned during the cooking process, cover it with foil.
9. Remove the turkey from the oven and tent loosely with foil. Let the turkey rest for 25 minutes. Slice, then serve.

1. Preheat the oven to 400 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper for easy cleanup, if desired.
2. To prepare your carrots, peel them and then cut them on the diagonal so each piece is about ½″ thick at the widest part (see photos).
3. Place the carrots on the baking sheet. Add the olive oil, salt and a few twists of pepper.*
4. Toss until the carrots are lightly coated in oil and seasonings. Arrange them in a single layer. Roast the carrots until they’re caramelized on the edges and easily pierced through by a fork, 25 to 40 minutes, tossing halfway.** (Heirloom carrot varieties will roast in as little as 25 minutes, but regular carrots are more dense and typically require 35 to 40 minutes.)
5. Sprinkle fresh herbs over the roasted carrots, if using. Serve the carrots warm, straight from the sheet pan or from a serving dish. Leftover carrots will keep well, covered and refrigerated, for 3 to 4 days. Gently reheat before serving.

Make dough

1. Put oven rack in middle position and preheat oven to 350°F.
2. Toast hazelnuts in a shallow baking pan in oven until skins split and nuts are pale golden, about 10 minutes. Remove from oven (turn oven off), then wrap hazelnuts in a kitchen towel and rub to remove any loose skins. Cool nuts completely. Pulse nuts with granulated sugar in a food processor until finely chopped.
3. Melt chocolate in a metal bowl set over a saucepan of barely simmering water or in top of a double boiler, stirring until smooth. Remove bowl from heat and set aside.
4. Whisk together flour, cocoa powder, baking powder, and salt in a bowl.
5. Beat together butter and brown sugar in another bowl with an electric mixer at medium-high speed until creamy, about 3 minutes. Add eggs 1 at a time, beating well after each addition, then beat in melted chocolate until combined. Add milk and vanilla, beating to incorporate. Reduce speed to low and add flour mixture, mixing until just combined. Stir in nut mixture. Cover bowl with plastic wrap and chill dough until firm, 2 to 3 hours.

Form and bake cookies

6. Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Line 2 large baking sheets with parchment paper.
7. Sift confectioners sugar into a bowl. Halve dough and chill 1 half, wrapped in plastic wrap. Roll remaining half into 1-inch balls, placing them on a sheet of wax paper as rolled. Roll balls, 3 or 4 at a time, in confectioners sugar to coat generously and arrange 2 inches apart on lined baking sheets.
8. Bake, switching position of sheets halfway through baking, until cookies are puffed and cracked and edges feel dry (but centers are still slightly soft), 12 to 18 minutes total. Transfer cookies (still on parchment) to racks to cool completely.
9. While first batch is baking, roll remaining dough into balls. Line cooled cookie sheets with fresh parchment, then coat balls with confectioners sugar and bake in same manner.

Cook’s note: Cookies keep, layered between sheets of parchment or wax paper, in an airtight container at room temperature 5 days.