Holiday Inspiration: Top Savory Recipes

It's the season for over-the-top flavor and holiday decadence. And these chefs from across the country know how to deliver that magical combination of warmth, comfort, and chef-i-fied innovation that keeps guests (and StarChefs editors) coming back for more. In Louisville Chef Patrick Roney serves smoky lamb chops over mushrooms and gnocchi, made lush with salsify cream. Benjamin Sukle of birch in Providence, Rhode Island, enriches butternut squash purèe with a deeply flavored shellfish bouillon. Evan Hennessey of Stages in Dover, New Hampshire, balances a plate of citrusy, rich glazed pork legs with wheat berries and sunchokes. And in NYC, Michael White's signature octopus fusilli gets our vote for star player in the Feast of the Seven Fishes.

Smoked Australian Lamb Rack and Grenache-braised Shank, Winter Mushrooms, Oregon Truffles, Ricotta Gnocchi, Salsify Cream, and Baby Kale
Patrick Roney of The Oakroom at The Seelbach | Louisville, Kentucky

Warm Butternut Squash, Melted Leeks, Squash Seeds, Marjoram, and Brown Butter-Shellfish Bouillon
Benjamin Sukle of birch | Providence, Rhode Island

Glazed Berkshire Pork Leg, Wheat Berries, Sunchokes, Pickled Mushrooms, and Orange
Evan Hennessey of Stages at One Washington | Dover, New Hampshire

Fusilli, Red Wine-braised Octopus, and Bone Marrow
Michael White of Altamarea Restaurant Group | New York, New York

Collard Greens, 'Nduja, Bacon, Hominy, and Pepper Vinegar
Andrew Ticer & Michael Hudman of Hog & Hominy | Memphis, Tennessee

Smoked Australian Lamb Rack and Grenache-braised Shank, Winter Mushrooms, Oregon Truffles, Ricotta Gnocchi, Salsify Cream, and Baby Kale

Warm Butternut Squash, Melted Leeks, Squash Seeds, Marjoram, and Brown Butter-Shellfish Bouillon

Glazed Berkshire Pork Leg, Wheat Berries, Sunchokes, Pickled Mushrooms, and Orange

Fusilli, Red Wine-braised Octopus, and Bone Marrow

Collard Greens, 'Nduja, Bacon, Hominy, and Pepper Vinegar