Cured Meat

There's marrow in those bones! Scoop out the cooked marrow and whisk it into the braising liquid, or eat it on a crust of bread with salt. You earned it.

This warming chowder is a fantastic way to use leftover turkey (and works great with rotisserie chicken, too.) Smoky bacon, earthy cumin, and mild green chiles add tons of flavor to this hearty soup.

I've worked on my fried chicken for many years, researching every recipe that I could lay my hands on, from early antebellum instructions to the Kentucky Colonel's secret technique. This recipe uses five fats, and each one contributes to the flavor of the result. To do the chicken right, you need an old black cast-iron skillet with a lid. Sure, you can make it in a deep fryer (like we do at the restaurant), but I prefer the old-fashioned way, which is nearly impossible to pull off in a restaurant. The skillets take up so much stove space that you can't make more than ten orders at a time. So this isn't the fried chicken you're going to eat at Husk. This is the way grandmas cook fried chicken in the South, and it's the way everyone should be making fried chicken at home. This recipe takes a lot of time and attention, way more than most conventional approaches (the chicken must be brined for 12 hours, so plan ahead). But it's good. Be sure to ask your butcher for the chicken skins to render for fat and to save the cooking fat, which makes mighty fine gravy. I've thrown that recipe in here too, to complete the meal just like my grandma would have.

For perfectly browned tops, cook one pan at a time on the topmost oven rack.

If you like stuffing with smoked oysters, you'll like it even more with tart lemons on top.

A simple puréed soup, known as velouté in French, is the perfect way to whet the appetite and take the edge off hunger without overfilling your guests' bellies before the big feast. Here, chestnuts, which come already roasted in jars, make an earthy and seasonal soup that can be made well ahead of time. Serve in shallow bowls, or even teacups or shot glasses, while guests are still milling around.

Use a very sharp cheddar to make this—it's the difference between pimiento cheese and cheesy mayonnaise.

Think of this as a carbonara, but with tomatoes in place of the eggs.

This meal has everything you need in one dish. Chicken & roasted garlic tortelloni pair up with pancetta and broccoli rabe for a tasty dish worthy of entertaining.

Ravioli tossed with asparagus, Parmesan cheese, pine nuts and pancetta creates a delicious meal. The lemon juice and olive oil drizzle provide a light, fresh taste.

We think fat spears of asparagus have the best texture. White ones take a little longer to cook, so boil them separately.

The bacon wrap is a genius way to secure flavorful fresh herbs inside the fish.

A long-standing Maryland favorite, the crab cake—plus fresh avocado and a dollop of Sriracha mayo—pumps up an iconic sandwich.

Inspired by the classic steakhouse wedge, this salad gets a double hit of smokiness thanks to the bacon and grilled iceberg.

"The contrast of tender radish and crisp bacon is even better with a little cider vinegar." –Brad Leone, test kitchen manager

The King (otherwise known as Elvis Presley) was known for his swiveling hips, his dreamboat eyes, his smooth crooning, his ridiculous sequined jumpsuits, and his eccentric palate. One of his favorite snacks was a grilled peanut butter, banana, and bacon sandwich, which to some might sound obscene, and to others (me), obscenely delicious. This pie marries the sweet, smoky, salty, nutty flavors of Elvis's favorite sandwich in a rich, gooey, messy cream pie. Fresh banana pudding, topped with peanut butter whipped cream in a peanut butter¿bacon cookie crust. Need I say more? You probably only need to eat this once in a lifetime; you'll never forget it.