Paul Liebrandt

Nov 16, 2023 | nymag.com | Michael White |Paul Liebrandt |Michel Richard |Einat Admony

Paul Liebrandt’s slow-roasted turkey in black-truffle butter, from our 2013 Holiday Food issue. Photo: Bobby Doherty/New York Magazine Appetizer:• Curry-Squash Bisque With Jumbo-Lump Crab Entrée• Slow-Roasted Turkey in Black-Truffle Butter• Black-Truffle-and-Bone-Marrow Bread Pudding• Potato-Celery-Root-Fontina Gratin• Brussels Sprouts With Creamy Bacon Dessert• Pumpkin-Mousse Pie 2 butternut squashes, halved, seeds removed, drizzled with olive oil5 tbsp.