SALLY CAMERON, PERSONAL CHEF
“The best ever (in my opinion, and SO easy) is the dry-brined method written up in the LA Times a few years ago. It’s how I do my bird every year.”
JENNY ROSS, CHEF, 118 DEGREES
For those preferring a vegan main dish for the holidays, Chef Jenny Ross offers two amazing dishes sure to satisfy you!
TANA AMEN, AUTHOR
ROBERT STURM, FOOD DESIGNER
BECKY BASSHAM, VOLUNTEER
Find additional salads, dressings, side dishes and desserts in our “Recipes” library under the “Eat” navigation tab!