A different sauce for your holiday roast (and almost everything else you eat from now on.) | Chimichurri | Flat iron steak.

If your family’s like mine, there’s probably a holiday roast in your future. Something big and beefy (or porky) and brilliant, and most likely, fat-tastic. Maybe porchetta, or perhaps prime rib. Either way, you probably need a sauce bright and tangy enough to cut through all that deliciousness. Enter that darling of every Argentinian table…

And then, in case you missed it: Here’s a video of me cooking a turkey.

I tried out for the Butterball Hotline’s national Man-search a few weeks ago. I was not selected. But it wasn’t a complete, bummery loss. This video, lovingly produced by Michael Gabriele (with lovely theme music from Alana Grelyak and Sara Wolfson) is now available for you to use/enjoy/laugh at. I hate being on camera, but…