This year’s holiday menu from the Williams Sonoma Test Kitchen begins with a simple but irresistible fig and brie tart, followed by spiced porchetta with oranges and a side of crispy duck fat potatoes. An easy shaved fennel salad rounds out the main course, and a creamy dark chocolate meringue cake finishes the meal.
Fig and Brie Tart
Crispy Porchetta with Oranges
Fried Duck Fat Potatoes and Sage
Shaved Fennel, Endive and Parmesan Salad
Dark Chocolate Meringue CakeRecommended Products
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