But since life has handed us lemons, we'll take a page from Moroccan chef Mourad Lahlou who preserves said citrus and stuffs them into chickens. His flavorful roasted bird, the ideal size for more intimate gatherings, checks the box not just for a new holiday tradition but also satisfies a bit of wanderlust as we sit back and watch all those epic flight deals go to waste.
For 7x7's Holiday Cookbook, presented in collaboration with The Spice Hunter, we've brought five top Bay Area chefs to the table. Not only do they have several Michelin stars and some very beloved San Francisco and Oakland restaurants between them, they are infusing both classic and unexpected holiday dishes with the flavors of their own family traditions and unique culinary heritages.
Here Pim Techamuanvivit (Kin Khao, Nari), Mourad Lahlou (Aziza, Mourad), Tamearra Dyson (Souley Vegan), Brandon Jew (Mister Jiu's, Mamahuhu), and Lauren Steele (Ramen Shop) share their favorite holiday recipes to compose a meal with inspiration and flavors from around the world. We hope you'll cook and enjoy them at home—and don't forget to tag your pics on Instagram @7x7bayarea.
Happy holidays, from the 7x7 family to yours. —Chloé Hennen, editor in chief
Wishing for better luck next year? Make Kin Khao chef/owner Pim Techamuanvivit's khao yum salad—with a turmeric-golden glow, it's symbolic of good fortune in her native Thailand. Plus, it's fun for sharing with friends and fam. Get the recipe.
Raised in Marrakesh, Mourad Lahlou, chef/owner of SF's Aziza and Mourad, never did understand the turkey thing when he began celebrating American Thanksgiving. While he'd prefer a suckling pig (!), his roast chicken with preserved lemon and root vegetables is just right for intimate holiday meals. Get the recipe.
No Thanksgiving dinner is complete without the yams. Souley Vegan chef/owner Tamearra Dyson makes them Southern-style—candied with cinnamon, vanilla, nutmeg and cloves, and sprinkled with fresh pecans. Get the recipe.
Brandon Jew was never a pie guy ("I don't know if that's a Chinese thing?"). For a sweet-but-still-savory finish to his family's Chinese-American holiday meals, he likes this pudding-like, spicy ginger molasses cake with wheels of fresh persimmon for festive fall color. Get the recipe.
In need of a healing tonic? Lauren Steele, bar manager of Ramen Shop, has a Cure-All beverage to send us into the holidays on a cozy note. Don't drink? Don't worry. It's just as satisfying without the booze on a cold winter's night. Get the recipe.
Thank you to our partners at The Spice Hunter.
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