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.
In Acheson’s update on the French classic, he replaces sugar with maple syrup, subs in fresh herbs for dried ones, and adds chile for some heat. He also likes to stir the chopped carrot tops in at the end of cooking for added flavor.
Hugh Acheson’s Eggnog
In this Southern spin on the boozy Yuletide favorite, a mix of bourbon and rum takes the place of brandy. It can be made up to 4 hours before serving.
Southern cooks freeze field peas in the summer to use in the colder months. But butter beans or Sea Island red peas, an heirloom variety from South Carolina, make great substitutes in this casserole.