Gallery: Ask a Chef: Ham or Roast Beef on the Holiday Table?

Brisket
Brisket
"Brisket!!!" —Tony Maws (Craigie on Main in Boston)

Grilled Artichokes, Good Music, and Oysters
Grilled Artichokes, Good Music, and Oysters
"My dream dinner would be to BE HOME!!! IF that ever were to happen I think it would start with grilled artichokes tossed in an oregano vinaigrette with olive aioli, edamame, St. Andre or Brillat Savarin, mashed California avocados with extra virgin olive-oil and La Brea bakery olive bread, Kumamoto oysters with shallot mignonette (although my partner doesn't eat oysters!) glass of Angelica cellars, and then great music like Eva Cassidy or Bill Evans, a fire....and the rest of the evening!" Susan Feniger (Street and Border Grill in Los Angeles)
Goat
Goat
"Goat Birria!" Rick Bayless (Frontera Grill, Xoco, and more in Chicago)
Shrimp, Scallops, Caviar, Oysters... and Some Sweets
Shrimp, Scallops, Caviar, Oysters... and Some Sweets
"My dream home dinner for Valentine's Day would include a simple raw platter of Maine sweet shrimp, some Peconic bay scallops, sea urchin, Osetra caviar, and a few East Coast oysters served with various dips: maybe some shiso, some yuzu ponzu and just some simple lemon and mignonette. Then two more savory courses, where each of us makes one, ending with some chocolates and some macarons from Francois Payard. Do we get the day off now?" Anita Lo (Annisa in NYC )
Dry-aged rib roast
Dry-aged rib roast
"I love a big roast beef rib, dry aged with horseradish sauce." Andrew Carmellini (The Dutch, Locanda Verde)
Suckling pig
Suckling pig
"Neither. Suckling pig from a local farmer." —RJ Cooper (Rogue 24 in Washington D.C.)

[Photograph: Rey Lopez, Under a Bushel Photography]

Porcini-rubbed prime rib or pork loin with bourbon-soaked prunes
Porcini-rubbed prime rib or pork loin with bourbon-soaked prunes
"In Italy we do not have a big tradition of roasted ham, most of our hams turn into delicious prosciutto, so for Christmas at my house is Porcini Rubbed Prime Rib of Beef, or Pork Loin with Bourbon-Soaked Prunes. I know that bourbon is not Italian, but it's okay to mix the cultures when it tastes so good." Lidia Bastianich
Ham
Ham
"Ham. Preferably served with some braised cabbage and Jansson's Temptation (a traditional Swedish casserole made of potatoes, onion, pickled sprats, bread crumbs and cream) on the side." Marcus Samuelsson (Red Rooster and Ginny's Supper Club in NYC )
Grilled Prime Rib
Grilled Prime Rib
"Grilled prime rib studded with garlic and rosemary and rubbed with a salt, pepper, smoked paprika and cayenne rub served with buttery Yorkshire pudding." Elizabeth Karmel (Hill Country and Hill Country Chicken in NYC)
Blanquette du veau
Blanquette du veau
"Blanquette du veau (French veal ragout)." Michael White (Marea, Ai Fiori, Osteria Morini, Nicoletta in NYC)
Ribeye
Ribeye
"The 'Big Boy' bone-in ribeye!" —Ford Fry (JCT Kitchen in Atlanta )
Dry-aged steaks in the fireplace
Dry-aged steaks in the fireplace
"We cook a feast every year. Oysters, whole roasted foie gras with quince, potato gratin, and that's just the start. Instead of the traditional roast beef or ham, we make these amazing dry aged steaks in the fireplace. We keep it simple with the seasonings and make a classic sauce au poivre with cognac, heavy cream, veal demi-glace, the usual ingredients. My mother in-law is from Paris so we have to do it the traditional way. Ken Oringer (Clio, Uni, Toro, La Verdad and Coppa in Boston; Earth in Kennebunkport)