Name: Roasted Pepper Turkey with Orange Liqueur
Ingredients: one 10-12 pound turkey; 1/2 cup white wine; 1½ teaspoons dried basil; 1 1/2 teaspoons dried oregano; 1 teaspoon cayenne pepper; 1 tablespoon paprika; 1 1/2 teaspoons salt; 3 tablespoons Grand Marnier Seasoning, 5 cloves garlic; 2 small onions, sliced; 2 carrots, cut in rounds; 1 bay leaf; 2 orange slices

Image may contain Andrew Weil Human Person Face Female People Dating Family Bowl and Woman

Roasted Pepper Turkey with Orange LiqueurCookbook cover image courtesy of Random House

I make this for a holiday dinner or when I'm planning to have a large group of friend and family over. The outside of the turkey is encrusted with a baked-on pepper rub. Inside, the meat is juicy and tender.

Recipe notes

Crispy Baked Wings With Berbere Honey Glaze and Fried Garlic

Berbere is a spicy chile blend that has floral and sweet notes from coriander and cardamom, and when it’s paired with a honey glaze, it sets these wings apart from anything else you’ve ever had.

Charred Vegetable Ragù

This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!

Slow-Smoked Chicken

An espresso-and-cumin-spiked rub (or brine) gives this smoked chicken impressive flavor.

Chicken Croquettes

Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.

Kimchi Bloody Mary

The kimchi brine is the secret hero here; just a splash of it brightens the cocktail while deepening it with a little funky je ne sais quoi.

Sea Breeze

Gourmet’s version of this perfect summer drink mixes the ideal ratio of vodka with cranberry and grapefruit juices, right in the glass.

Sofrito Bolognese

An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.

Smoky Tofu Shakshuka

This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.