ON THIS WEEK’S episode of Dinner SOS, food director and host Chris Morocco is joined by deputy food editor Hana Asbrink to help caller Ruby create a holiday dinner menu that has something for everyone in her family.
Ruby grew up celebrating Hanukkah, but she has since taken on the role of cooking Christmas dinner for her husband’s family. Cooking for a big group, let alone for a holiday, can be a complicated endeavor, but Ruby must also solve a puzzle of allergies, intolerances, and dietary preferences. In Ruby’s case that means no gluten, dairy, garlic, pork, or red meat.
Chris and Hana want to ensure that Ruby actually enjoys whatever menu she settles on rather than just checking boxes to suit others. They all agree that it is better to have some items tailored for specific individuals rather than trying to make each dish suit everyone. For a vegetarian main, Chris recommends his Twice-Roasted Squash with Parmesan Butter and Grains. He suggests Ruby lean into naturally gluten-free grains like quinoa and offers substitutes for the dairy items like olive oil or plant-based butter. Hana gives an option that isn’t quite for the dairy-intolerant guest but is sure to be a showstopper—Cheesy Roasted Cabbage Wedges.
Hana also suggests brisket, which Ruby can make ahead of the big day, and offers up recipes for Brisket Bourguignon and Soy-Braised Brisket. She gives tips for adapting these recipes to appeal to the crowd like swapping out the garlic for other umami-enriching foods like pearl onions and using tamari, or gluten-free soy sauce.
Listen now to hear how Ruby’s test run goes (she practices over Canadian Thanksgiving) and which recipes she finally chooses for a restriction-friendly family feast.
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