Seasoned ground turkey patties spiked with ginger and cayenne, baked with a warm cranberry glaze and served on soft rolls with peppery arugula. A sweet-savory slider that brings a festive twist to any casual happy hour gathering.

A whole chicken with the backbone removed, flattened and roasted at high heat on a bed of fresh thyme until golden and juicy. A foolproof technique that delivers perfectly crispy skin and tender meat for Wolfie's homecoming dinner.

Pork shoulder slow-cooked for six hours with BBQ sauce, beer, and spices, then piled high with crispy flour-coated fried shallots and Fresno chiles. A tender, smoky showstopper that wins over every crowd at the table.

Ciabatta rolls layered with provolone, Black Forest ham, roast turkey, and Genoa salami with honey mustard, pressed until crispy and melted. A classic Italian deli sandwich grilled to golden perfection for a hungry crowd of young bakers.

Pork belly is scored, rubbed with a fragrant blend of toasted fennel seeds, peppercorns, fresh herbs, and citrus zest, rolled and tied, dry-brined with baking powder for up to two days, then slow-roasted at 325 degrees and finished at 500 for a shatteringly crisp skin. This show-stopping Italian roast is a labor of love that rewards patience with crackling, herb-perfumed pork that feeds and impresses a crowd.

Fusilli pasta and tender broccoli florets tossed with generous amounts of garlic sauteed in olive oil and butter, finished with Parmigiano-Reggiano. A simple, comforting pasta dish that's one of Wolfie's all-time favorites.

A butterflied turkey breast is pounded flat, filled with cranberry-triple-citrus bread stuffing, rolled and tied, then roasted at two temperatures until golden, with a cream gravy made from the pan drippings. This elegant roulade offers all the flavors of a traditional Thanksgiving turkey in a beautifully sliceable, evenly cooked presentation

A complex mole sauce built from ancho and pasilla chiles, almonds, pepitas, Mexican chocolate, raisins, chipotles, and warm spices is slow-cooked with chicken for four hours and served with a bright radish salad and charred tortillas. This rich, deeply layered mole showcases the depth of Mexican cuisine and lets the slow cooker do the patient work of melding dozens of ingredients into one extraordinary sauce.

A bone-in ham slow-roasted at 325 degrees until tender, then brushed with a glossy honey-mustard-brown sugar glaze and finished at 375 degrees until lacquered and golden. A grand, centerpiece-worthy roast that commands the table at any dinner fit for royalty.

Salami layered with mozzarella and Parmesan, bound with eggs, and baked in crescent roll dough until puffed and golden. A rich, meaty Italian pie rooted in family tradition that is perfect for brunch, lunch, or a hearty snack.