Easy Holiday Suppers
Consider this a special-occasion menu, minus the fuss. Be strategic: While the brisket braises into melting tenderness in a bath of red wine and onions, you'll have time to make the applesauce, brown the latkes...and take a bow.
Feed the gang with one large 5- to 6-pound bird or two smaller ones. To achieve golden brown skin, first roast at high heat, then turn the oven temperature down to cook the chicken through.
Take it easy and let guests build their own panini from a host of flavor combos. Serve it all on a large cheese board—one big moveable feast.