It's "foolproof and very comforting," Rach says.

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During the holiday season, I love making slow-braised meats because they're foolproof and very comforting. Cooking low and slow virtually guarantees a tender, juicy piece of meat. And what I love about this delicious braised pork is how much it reminds me of another fave from my childhood, my mom's cider beef. Both dishes are sweet and savory and finished with a tangy twist of crème fraîche.

Hard Cider-Braised Pork Shoulder

Hard Cider–Braised Pork Shoulder
Credit: Photography by Christopher Testani

Recipe: Try Rachael Ray's Hard Cider-Braised Pork Shoulder

Use It Up: The longer the pork sits, the better it gets. Stick any leftovers in the fridge, then make a great breakfast hash by crisping up the meat with some potatoes. Top with a fried or poached egg.

Garlicky Mashed Potatoes & Parsnips

Garlicky Mashed Potatoes & Parsnips
Credit: Photography by Christopher Testani

Recipe: Try Rachael Ray's Garlicky Mashed Potatoes & Parsnips

Get Ahead: To keep the mash warm until you're ready to eat, place the covered pot of potatoes and parsnips inside a larger pot with a few inches of simmering water in it.

Cran-Apple Sauce

Cran-Apple Sauce
Credit: Photography by Christopher Testani

Recipe: Try Rachael Ray's Cran-Apple Sauce

Green Beans & Shallots

Green Beans & Shallots
Credit: Photography by Christopher Testani

Recipe: Try Rachael Ray's Green Beans & Shallots

This recipe originally appeared in our Holiday 2020 issue. Get the magazine here