Spicy, smoky and comforting at once, jambalaya-stuffed bell peppers offer an update on the one-pot staple.
December 9, 2012 – December 15, 2012
We already have breakfast tacos, so why not brunch too?
Cardamom meets lemon, Black Grouse, and soda for what's a essentially a scotch Tom Collins against a cardamom backdrop.
A bright pink, gin-based punch might sound like a light, fruity drink, but it's anything but. Floral NOLET'S Silver Dry Gin takes on warm winter spice through allspice dram and cinnamon syrup, while lemon juice and a touch of grenadine bring in citrus and sweetness. As a garnish, Cisneros recommends a cloved lemon wheel.
Brugal Extra Dry Rum meets Cocchi Americano and Gran Classico in this punch from Kenny McCoy of Ward III and The Rum House. If you're used to thinking of rum punches as sugary, tropical concoctions, this will change your mind.
These are vegan, but I'm not, if that's any recommendation. Hearty cakes of black and kidney beans spiked with chipotle and handfuls of sharp vegetables, cilantro, and lime, baked until crisp and served on a bed of slight slaw streaked with cilantro, jalapeno, and spring onions. The charred avocado on top doesn't hurt.
At the same time sour and sticky-sweet, pomegranate molasses is a great secret ingredient to stash. It brightens many a rich dish, especially those made with fatty, gamy cuts like lamb blade chops. In Bruce Aidells' The Great Meat Cookbook, pomegranate molasses is used as a base for a braised-and-glazed lamb blade chop recipe. The dish as a whole is inspired by Turkish cuisine, with a spicy floral rub for the lamb, and a bright finishing sprinkle of fresh herbs (basil and mint), pomegranate seeds, and pine nuts. Aidells' lamb chops would be welcome on any winter time table, but would make an equally dashing holiday meal (as long as you're feeding open-minded diners).
A smooth sunchoke soup flavored with brown butter and served with crispy bacon and brussels sprouts.
An ode to fruitcake that's easy to love, with a rum-orange ice cream base and real dried fruit, not chemically candied cherries.
The basic recipe is simple: 1 box white cake mix + 1 box Jell-O = fun. We've saved the fun, but made the cake from scratch.
Get your holiday spirits on ice with this tart and festive gin-forward take on the sherry cobbler from Michael Madrusan and Jim Meehan of PDT in New York.
Here's how to make the most simple, delicious, juicy, and fragrant whole roast fish. Brought to the table in a thick crust of crackable salt, it's a show stopper.
Learn how to make this classic Chinese-American restaurant style dish at home. Succulent chicken omelettes with crunchy wood ear mushrooms, bean sprouts, smothered in an oyster and rice wine sauce. Served with garlic bok choy and steamed rice.
Broccoli caramelizes nicely on pizza, so why don't we see more of it? This pie uses broccoli, red onions, and a pinch of pepper flakes.
Crispy fingerling potatoes tossed in garlic-parmesan butter. A perfect side dish for a roast dinner.
In The Great Meat Cookbook, Bruce Aidells presents a perfect solution to your porky holiday leftovers: Deviled Ham (in this case, courtesy of his wife's Gammy Brown). For the uninitiated, deviled ham is a chilled mayo-rich salad akin to its chicken and egg brethren. Sure it's a bit retro, but there's nothing to say that retro can't taste good.
While similar to the commercial options, this DIY recipe is not an exact replica of what's on grocery store shelves. If you're looking for a cost-saving option that you are free to flavor to suit your own preferences, however, this is a great way to go.
If you're a fan of store-bought eggnog, this is the pie for you. It's filled with a rich pudding made from eggnog and lightened with clouds of whipped cream. Shaving fresh nutmeg over the top really makes this pie sing.
Creamed napa cabbage flavored with shallots and mushrooms, topped with crumbled blue cheese.
Jon Harris of Firefly in Washington, DC was inspired by the tradition of stringing cranberries and popcorn into tree garlands when he created this refreshing and frothy cocktail.
This recipe from Alex Bookless of The Passenger in Washington, DC makes a festive party-sized punch for holiday entertaining.
This recipe is for "the world's fanciest cranberry juice cocktail." Matthew Ficke of the Columbia Room in Washington, D.C. serves this fruity, effervescent drink during the holiday season and now, so can you.
A floral and sweet variation of the classic Champagne cocktail from Josh Berner of Ripple in Washington, DC.
This recipe from Josh Berner of Ripple in Washington, DC yields a simple, citrusy variation of the classic Champagne cocktail.
Along with fresh minced ginger, the ginger beer in this recipe adds a nice ginger spice to the sauce, as well as sweetness to help round out the heat from a single habanero chili pepper. The resultant dish is a great balance of sweet and spicy that provides a nice change of pace from standard Buffalo wings.
Shanks are often overlooked when it comes to choosing a meat for braising, especially in the home kitchen. Sure, intrepid cooks may simmer osso bucco once in a lifetime, but it's rare to see a shank or two appear on the table. In The Great Meat Cookbook, Bruce Aidells presents a great case for bringing pork shanks to the holiday table with his recipe for Stinco. For this Italian-style pot roast, Aidells braises a couple of meaty shanks in a sumptuous sauce of white wine, porcinis, and prosciutto until quiveringly tender. The shanks then get a quick blast in a hot oven to brown and are then served on a soft bed of mashed potatoes, perfect for sopping up all of the potent sauce. The shanks make for an unconventional, yet dignified centerpiece for just about any holiday table.
If soft butter had a true soul mate, it would be the crumpet. Each crumpet is filled with tiny crevices that, when warmed, become the ideal space to fill with butter. There are few things better first thing in the morning than a warm crumpet, a pot of tea, and butter.
At this time of year, store shelves are full of torrone and its varieties. I spotted coffee, cranberry and pistachio versions on my last trip - I also noted the hefty price tag. Make your own, fresh, giant batch of soft, chewy (or firm!) nougat, and flavor it however you like.
Creamy, tangy, spicy, and garlic-y, this incredible supersauce that adorns many sushi rolls can be achieved with two simple cupboard staples—sriracha and mayonnaise.
These thin sugar cookies are ready to be rolled out and decorated in full holiday style.
A one-pot soup with chicken, chard, and chickpeas, flavored with parmesan.
Some may argue that pot roast is not refined enough for a holiday meal. To those folks, I say, "Bah humbug!" When properly prepared, like Bruce Aidells' Pot-Roasted Grass-Fed Beef Chuck with Winter Root Vegetables, the humble chuck roast can be just as enticing as a bone-in rib roast. This recipe, from The Great Meat Cookbook, produces a meal with multitudinous meaty layers--bacon starts the show, rendering its fat with which to sear the chuck, and a dense red wine reduction forms the backbone (along with beef stock) of the braising liquid. A flurry of root vegetables, shallots, slow cooked onions, garlic add deep vegetal flavor to complement the earthiness of the grass-fed beef. Best of all, the dish is almost entirely hands-off, sending its luscious aromas into the kitchen to entice even the most Scrooge-like of guests.
Uniquely snacky treats with a wholesome homemade spin.
These mini-sandwiches require no effort but will be the first thing to fly at your party: warm crescent rolls stuffed with sweet-and-sour glazed cocktail sausages.
Hot chocolate becomes cake in this recipe that incorporates moist chocolate cake, marshmallow whipped cream, and hot chocolate sauce.
One of the pinnacles of Western food, a torchon of foie takes several days to make and requires expensive ingredients, but the time and cost are worth it in the end.
Could the right combination of gin, mango, and allspice liqueur have cured Gauguin? Perhaps. Can this bright yellow beauty save you from gray sky blues? Absolutely.
Call them taquitos, flautas, or simply fried tacos, but what I love about them remains the same: a soft and spicy filling housed in a crisp but still pliant tortilla shell, with fresh ingredients on top balance everything out. I also appreciate that they are handy for dressing up leftovers, especially roast chicken.
A 20-minute salad that combines classic Thai flavors with gently poached salmon.
These decadent pastries will make a perfect addition to your holiday dessert table. A hint of mint makes for a surprising—and delicious—twist.
For a big, rollicking holiday meal, a large beef or pork roast serves as an excellent centerpiece. But for those with a smaller holiday table, a more diminutive entree is warranted. Bruce Aidell's Spinach and Gorgonzola-Stuffed Flank Steak from The Great Meat Cookbook is just the ticket. The stuffing is a snap to throw together but full of funky blue cheese and earthy spinach. Since the cheese makes the filling sticky, it stays put when rolled up into a pounded (or butterflied) flank steak. A quick sear and 25 minutes of roasting later, and the elegant, yet reasonably-sized holiday roast can be on the table.
This rich bread pudding makes use of a seasonal favorite: panettone. The creamy, soft base is accented with raisins and candied citrus.
An all natural pear preserve sweetened with concentrated fruit juice.