Your nephew’s girlfriend’s brother Gary is invited to your holiday dinner, and he’s a vegan. Your parents want a traditional meat dish. And your cousin’s kid is gluten-intolerant. Daunted? We all face these challenges at our holiday tables, but help is here. Longtime L.A. caterer Jennie Cook is an expert at making delicious food for varied palates, and she’s sharing her recipes, tips, and tricks for entertaining a mixed crowd in her brand-new cookbook, Who Wants Seconds?, which is earning raves from everyone from Jamie Oliver to TheKitchn.com.
Here’s a peek of some of Jennie’s best holiday-oriented recipes from Who Wants Seconds?:
Arugula, Winter Squash & Meyer Lemon (V)
Vegan Caesar (V)
Sunshine Ginger Soup (V)
Roasted Salt & Pepper Vegetables (V)
Honey Roasted Carrots (V)
Green Beans with Chili Pecans and Sesame Dressing (V)
Sweet Potato Lasagna (V)
Cauliflower Chive Latkes (V)
Basque Red Pepper Chicken
Sweet Barbecued Brisket
Pickled Cranberries (V)
Cinnamon Fruit Crumble (V)
Vegan Pumpkin Pie with Vegan Whipped Cream (V)
Plus don’t miss Jennie’s advice section with tips on Menu Planning, Throwing a Big Party, Cookware, Pie Crust 101, and more.
In charge of bringing a side dish? Try the Honey Roasted Carrots. With a five-minute prep time, it’s a classic vegetable with a sweet and spicy twist.
2 teaspoons chile powder
1 teaspoon sea salt
1 teaspoon paprika
2 tablespoons olive oil
2 tablespoons honey or maple syrup
1/4 cup water
1 pound unpeeled carrots, scrubbed and green tops removed
Preheat oven to 350°.
In a small bowl, stir together chile powder, salt, paprika, olive oil, honey, and water. Lay whole carrots on a rimmed baking sheet and pour the sauce over them.
Roll the carrots around to coat. Roast for 30 minutes, then rotate the pan and shake the carrots so they roll to a different side. Roast for another 20 minutes. The carrots will shrivel and be very soft, toasty brown, and delicious.