A touch of sherry vinegar adds brightness and tempers the bitterness of Brussels sprouts. Ariana Lindquist
For Christmas Day, the regional larder in Georgia guides Canadian-born chef and Top Chef judge Hugh Acheson’s menu. Field pea gratin, carrots vichy, and petite roasted Hakurei turnips join a fresh ham roast for a gorgeous, celebratory meal.
Orange, Candied Onion, and Mint Mignonette
Sautéed Brussels Sprout Leaves
Maple-and-Mustard-Glazed Ham
Roasted Turnips with Buttered Greens