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.
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.
A go-to during the holidays, candy bark is the kind of sweet treat no one should live without.
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.
Get into the holiday spirit with these no-bake cranberry infused delights! Whether you're headed to the office party or a cookie swap, these balls won't let you down.
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.
Poultry is a true kitchen chameleon. Turkey and chicken soak up spices and seasonings, pair well with almost everything, and the meat can be prepared in any number of different ways. From sous-vide and deep-fried to grilled and classically roasted, we've collected 23 chicken and turkey recipes for your holiday table.
Filled with Champagne buttercream and decorated with gold chocolate shards and sugar pearls, this cake roll is the pinnacle of festivity. Instead of using ordinary Champagne, I make this cake with Marc de Champagne, a pomace brandy made from Champagne grape skins, seeds, and stalks that pairs beautifully with the cake's creamy buttercream filling and sweet white chocolate ganache coating.
Prime or choice? Natural or organic? When it comes to beef, USDA labeling isn't always intuitive. Here's what you need to know.
For a cookie so simple, Hello Dolly bars go by many names—it's just as likely that you know them as Magic Cookies or Seven Layer Bars. But no matter their moniker, these are a special breed of cookie-bar hybrids. The kind that leave you sticky-fingered, crumb-dusted, totally stuffed, and yet, against all logic, still wanting more. No, not one more. A LOT more.
Simply liking meat is called eating. Loving meat comes with a whole other set of terminology—savoring, devouring, relishing, gorging. It's a vivid, enriching experience to love meat, and those of us who do so covet the tools that facilitate its perfection.
There have always been grenadines and margarita mixes for sale at the grocery store, but this new school of syrup makers are creating products that are so high-quality, that now, it's possible to easily make drinks at home that taste on par with what you will find in fancy cocktail bars.
Hanukkah is a time for friends, family, and food. And more specifically, lots of delicious fried food. From homemade sufganiyah to, well, more fried desserts, to a whole slew of rugelachs and challahs, we've got 16 classic desserts to complete your holiday feast. All eight of them.