Recipes of the week: A ‘semi-traditional’ Big Easy Christmas feast

New Orleans chef John Besh finds time at Christmas to create fantastic “semi-traditional Southern dishes for family and friends,” said Pableaux Johnson in Food & Wine. Besh, named Best New Chef by Food & Wine in 1999, now oversees a restaurant e

New Orleans chef John Besh finds time at Christmas to create fantastic “semi-traditional Southern dishes for family and friends,” said Pableaux Johnson in Food & Wine. Besh, named Best New Chef by Food & Wine in 1999, now oversees a restaurant empire whose outposts include August in downtown New Orleans; Besh Steak in the nearby Harrah’s casino complex; and La Provence in Lacombe, La., an hour’s drive from the Big Easy. This 16-pound roast serves as the centerpiece for his holiday spread, with a “crackly, caramelized edge” to each slice. Barbara Berrigan, Besh’s mother-in-law, provided the “outrageously decadent recipe” for the bacon-studded potatoes.

Recipes of the week

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