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Boneless skin-on turkey breast from Mennonite-raised birds — the cut for people who wan...

Dutch Gouda with whole cumin seeds worked through the paste. The earthy, slightly bitte...

Whole bone-in leg of lamb, hip bone removed, shank attached — the holiday centerpiece. ...

Whole bone-in skin-on chicken legs — the dark-meat workhorse. Roast at 400°F skin-side ...

Whole Mennonite-raised turkey breast brined for 8 hours, slow-roasted in-house with sal...

Boneless skinless chicken thighs from Mennonite-raised birds — the most forgiving piece...

Whole boneless leg of lamb — typically butterflied flat for grilling (the marinade pene...

Sicilian Pecorino with whole pistachios studded throughout — the visual centerpiece of ...

Whole bell peppers (red and yellow) hollowed out and stuffed with seasoned ground beef,...

French Camembert from Normandy — soft-ripened cow's-milk cheese with a bloomy rind. Str...

French Brie — soft-ripened cow's-milk cheese with a bloomy white rind and a buttery, cr...

Tart raspberries in a flaky butter pastry. Bake from frozen at 400°F for 55 minutes. Th...