This week we swapped (and ate) way too many cookies and paid a visit to New York's bar-inside-a-Christmas-tree. So many cookies.
A beef roast worthy of a holiday centerpiece, this flavorful and moist brisket point is simmered in a barbecue-inspired sauce that's given a seasonal touch by way of apricots and cranberries.
Eating well just got easier thanks to Plated, a new chef-designed meal delivery service. These fresh, hand-packed meals feature seasonal local produce; antibiotic-free meat with no added hormones; and domestic, sustainably sourced seafood. Just choose your meals, select your delivery date, and follow the step-by-step recipe card to prepare the perfectly pre-portioned ingredients for easy, at-home dining in about 30 minutes.
There's bad white chocolate and good white chocolate, and the good stuff, when treated right, is one of the most versatile and useful ingredients in the pastry kitchen. What does fantastic white chocolate taste like, and where can you find it? We tasted over 20 varieties to find out.
We're nuts for spiced nuts, especially around the holidays. Here are three wildly different recipes to serve or give as gifts: smoky candied almonds, Mexican spiced chocolate pecans, and olive-rosemary cashews.
Amidst the rich proteins and hearty sides, no holiday table would be complete without a homemade bread to soak up your gravies and sauces, slather with butter, and sandwich your leftovers. From flaky buttermilk biscuits to a rustic white loaf, we've got 10 perfect recipes to serve to your family this holiday season.
Most people buy stollen, but the truth is that it's as easy to make at home as any basic bread. Here's how.
Millionaire's shortbread—the bar cookie of shortbread topped with layers of caramel and chocolate—is one of those awesome things that often suffers from shortcuts. This version, amped up with pistachios, lemon, whiskey, and coriander, doesn't make that mistake.
The lucky winner (seriously, we're getting jealous here) also gets a $250 gift certificate to Pat LaFrieda Meat Purveyors to score some beautiful dry-aged ribeye steaks, and a superfast Splashproof Thermapen Kitchen Thermometer to help cook 'em right.
A go-to during the holidays, candy bark is the kind of sweet treat no one should live without.
I spend so much time cooking and thinking about what I'm going to cook next that I don't often get to look back at what I've actually done. This has been a pretty big year for me recipe-wise, with some fun breakthroughs, some delicious staples that have made their way into my everyday life, and other recipes that, while they may not be the simplest, are worth every second of the time and effort that go into them. Here are my favorites of they year. They aren't necessarily the most popular, but they were the ones I had the most fun developing and eating.
It's that most wonderful time of the year again. Between cookie-swaps, dinner parties, and the plate you're leaving out for Saint Nick, I think it's fair to dub Christmastime the unofficial celebration of Cookie. From chocolate peppermint snowflakes to cranberry linzers to gingerbread men, plus a not-so-small assortment of brownies, blondies, and brittles, we've got you covered.
Fruitcake. Panettone. Stollen. You have many choices of Christmas breads to buy or make for your holiday table. But there can only be one Queen of Christmas. Our Christmas bread partisans (and as inveterate Jews, impartial judges) Daniel Gritzer and Max Falkowitz make their cases for which loaf deserves a place in your home.
Whatever cocktail you drink will help warm you up from the inside, but this time of year, we like the speed the process with a festive mug of something hot and boozy. Here are our favorite recipes for hot toddies, spiked cider, and cocoa with all the trimmings.
This rich and luxurious flourless chestnut-and-chocolate torte is flavored with bourbon and topped with a swirl of sweetened chestnut purée. It's the perfect end to a wintertime holiday meal.
Whole-roasted beef tenderloin is a once-a-year celebratory dish that can be fantastic if done properly. The problem is, its extra-lean meat lacks flavor, not to mention how easily it dries out and overcooks. Our slow-roasting reverse-sear method ensures perfectly medium-rare meat from edge to center with a nicely browned, flavorful crust.
Beef tenderloin is the most expensive cut of meat on the steer. At a good butcher or supermarket, a trimmed center-cut tenderloin can run you as much as $25 to $30 per pound! But there are ways to minimize that cost. The best way is to buy the tenderloin whole and untrimmed, bring it home, and trim it yourself.
A butcher's knot has one big advantage over a regular square knot: it's a slip knot, which means that once you tie it, you can adjust it very easily without needing an extra finger to hold the knot in place as you tighten it.
For our slightly nontraditional spin on the crumbly classics, a little cinnamon is mixed into the coating sugar for an added boost of flavor. It works perfectly with the toasty almonds, and makes them an excellent match for a cup of hot cider.
The ideal stocking stuffer is something I can buy in quantity and share with everyone, something so considerate or useful that the gift doesn't feel anonymous. Here's some inspiration for you.
Blended Scotch can be a very good buy, and it's great mixed with nutty sherry, spiced chai, and Angostura.
Ham season is upon us, which means that we should all be brushing up on our cured pork knowledge. Don't know the difference between a city and a country ham? Don't know how to cook them even if you do know the difference? Don't know how to serve them once they're done cooking? Don't worry, we've got you covered.