Judy Rodgers of San Francisco's legendary Zuni Café shares a homey, modern holiday menu that includes an interesting stuffing and a turkey roasting technique designed to free up precious oven space.
All recipes except the roast turkey are from The Zuni Café© Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant by Judy Rodgers (W. W. Norton, 2002). Copyright 2002 by Judy Rodgers.
"Globally, 95 percent of our calories now come from 30 species," says journalist and educator Simran Sethi, author of Bread, Wine, Chocolate. "Three-fourths of the food we eat comes from 12 plants and five animal species."