Coddled eggs are a fantastic way to feed a group of people soft, runny eggs. This recipe adds multiple peppers for spice and acidity.
December 16, 2012 – December 22, 2012
Another perfect small-kitchen, busy-life holiday dinner for two: individual roast birds smothered in garlic and rosemary, wrapped in crispy prosciutto, and served with all-Italian white beans.
Slow-roasted prime rib with a rich red wine jus and a side of braised oxtail. The perfect holiday centerpiece.
How can you go wrong with pork wrapped in fatty pork? You can't, which makes this porchetta such a great holiday treat.
Damson plums dance with Douglas fir, citrus, and gin in this festively refreshing cocktail.
Short rib ragu may not be the first thing you think of when planning your holiday cooking; humble braises often take a backseat to large elegant roasts. But not much can beat the decadent richness of a properly braised pot of short ribs. Add a thick, mushroomy sauce as Minimally Invasive's winning recipe in the new Food52 Cookbook suggests, and you'll be on your way to making holiday meal history.
A DIY recipe for homemade cherry cola syrup.
Everyone needs a Swiss army knife ice cream that can be used to improve any dessert or become one on its own. Let this be yours.
This recipe is based on the classic Hello Dolly/7-Layer Bar/Magic Square recipe which traditionally includes a butter and graham cracker crumb crust topped with sweetened condensed milk, chocolate chips, shredded coconut, and nuts. But play around—the form is perfect for customization.
Here's a simple French favorite stuffed with some Italian staples: crisp pancetta, salty Pecorino, and hearty Swiss chard. Perfect for Christmas morning while tearing up wrapping paper.
The flame-throwing heat of this South Indian curry will have you screaming for more.
This antique punch is one of the most consistently popular drinks at Husk.
This drink is the perfect example of a cocktail that can tame the rough edges of Fernet, allowing its mint and herbal flavors to shine without its bitterness overpowering the drink.
Swapped at the SE Cookie Swap by Lee Anne Shaffer
Swapped at the 2012 SE cookie swap by Sarah Bray.
[Photograph: Robyn Lee] Swapped by Jill Astmann. Adapted from Nina's Kolakakor. These recipes from our annual Serious Eats Cookie Swap are provided by Serious Eats staff, friends, and family. They have not been tested by our recipe team....
Swapped by Jill Astmann at the SE Cookie Swap. Adapted from her Grandma Millie.
Swapped at the SE Cookie Swap by David Siegel
Swapped by Jaclyn Einis at the SE Cookie Swap.
Swapped by Stephanie Klose. Adapted from an aunt's formerly-secret recipe.
Swapped at the SE Cookie Swap by James Boo.
[Photograph: Robyn Lee] Swapped at the SE Cookie Swap by Melissa Zhang. Adapted from Bon Appetit. These recipes from our annual Serious Eats Cookie Swap are provided by Serious Eats staff, friends, and family. They have not been tested by...
Swapped at the SE Cookie Swap by Max Falkowitz
Swapped at the SE Cookie Swap by Leandra Palermo
Swapped at the SE Cookie Swap by Tiffany Tay
[Photograph: Robyn Lee] Swapped at the SE Cookie Swap by Tiffany Tay Adapted from The Vegetarian Times's Heart-Healthiest Chocolate Chip Cookies. These recipes from our annual Serious Eats Cookie Swap are provided by Serious Eats staff, friends, and family. They...
Swapped at the SE 2012 Cookie Swap by Tiffany Tay
Swapped at the SE Cookie Swap by Nick O'Neill and Rebecca O'Kaufman
Swapped at the Serious Eats Cookie Swap by Tam Ngo
Swapped at the SE Cookie Swap by Tam Ngo
Swapped at the SE Cookie Swap by David Jacobs
Swapped by Lee Zalben at the Serious Eats Cookie Swap.
Swapped by Christine Tsai at the SE Cookie Swap
Swapped by Christine Tsai at the SE Cookie Swap.
Swapped by Chris Crowley at the SE Cookie Swap. Adapted from an old compilation of fundraiser recipes (so they're good for your soul).
Swapped at the 2012 SE cookie swap by Tracie Lee.
Swapped at the 2012 SE cookie swap by Kayla Le Goff.
Swapped at the 2012 SE cookie swap by Kayla Le Goff.
Swapped at the SE Cookie Swap by Alaina Browne
Swapped at the 2012 SE cookie swap by Hally Wolhandler.
Swapped at the 2012 SE cookie swap by Vicky Bijur.
Swapped at the 2012 SE cookie swap by Clara Schuhmacher.
Swapped at the 2012 SE cookie swap by Zoe Bain and Christine Chung.
Swapped at the 2012 SE cookie swap by Lauren Rothman.
Swapped at the SE Cookie Swap by Rebecca Simon
Swapped at the SE Cookie Swap by Therese Steiner
Swapped at the SE Cookie Swap by Suzanne Lehrer and Allegra Ben-Amotz
Swapped at the 2012 SE cookie swap by Jessica Leibowitz.
For a twist on the standard potato gratin, consider cnevertz's Sweet Potato and Pancetta Gratin from the new Food52 Cookbook. The dish is a simple one with only six ingredients (including salt and pepper), but each element packs a punch. The Gruyère's funky flavor cuts the sweetness of the potatoes and richness of the cream, and the diced pancetta contributes its own salty, sweet, and spicy notes. The most unique part about this gratin, however, isn't in the ingredient list. Instead of shingling the potatoes in a large baking dish, cnevertz layers individual servings in a muffin tin, making for a button-cute finish to this easy side.
Swapped at the SE Cookie Swap 2012 by Will Levitt. Adapted from Sofra Bakery & Cafe and A Plum By Any Other Name (see Will's blog post here)...
With a chewy mint-chocolate brownie on the bottom and a disk of vanilla ice cream on top, if you like brownie sundaes, you're bound to love this pie. This is the perfect make-ahead dessert for the holidays; with the brownie and ice cream disks made in advance, all you'll need to do is combine them, top with whipped cream, crushed candy canes, and serve.
The classic French 75, with a rosy twist.
When Josh Pearson of Sepia in Chicago first created this tequila-based drink, it was intended to be served with Australian sparkling wine (south by southwest, get it?). But when supplies of the stuff became unreliable, Sepia switched to Moscato d'Asti as the topper for this ongoing crowd favorite.
From its brown-sugar color to its pear and apple flavors, this drink from Pops for Champagne in Chicago would be a fine choice to serve at an upcoming holiday gathering.
Don't worry, you won't regret whipping up the batch of rosemary simple syrup this drink calls for. In this cocktail from Chicago's Pops for Champagne, it lends an herbaceous element to the flavors of apple and ginger already in play.
Peychaud's bitters gives this cocktail from Chicago's Pops for Champagne its bright red color, elderflower liqueur gives it sweetness and floral flavors, and brut Champagne gives it a crisp, tickling finish.
Tender greens, juicy pears, crimson cranberries, and toasted hazelnuts make a festive salad to start all those special holiday meals.
The best endorsement I can give these caramels: I turned them into Christmas presents. Malty, sweet, and just a little crunchy, cut them as large or as small as you'd like, wrap them in wax paper, and get ready to be everyone's favorite this year.
The sauce in this recipe is something resembling a meat sauce for pasta, but is wholly comprised of Mexican chorizo sausage, tequila, and the liquid released from fresh clams. It is simultaneously spicy and meaty, briny and fresh, and brightened with the flavors of tequila and lime. And when the meaty sauce is poured over the steamed clams, you have a quick and easy surf-and-turf beer snack on your hands.
Leave it to Food52 to revitalize roasted broccoli. arielleclementine's winning wildcard recipe in The Food52 Cookbook, Volume 2 tosses roasted florets with a punchy smoked paprika and garlic vinaigrette. Each branch in the broccoli "tree" soaks up the dressing like a sponge, transforming the humble brassica into a vibrant celebration of the vegetable. The final touch, a handful of salty, rich Marcona almonds, takes this dish into holiday entertaining territory.
I upgraded the old-school Harvey Wallbanger by swapping out the orange juice with orange tea.
Cooked eggs enrich a thick layer of creamy chocolate mousse set between two layers of chocolate cake that's draped in ganache. It doesn't get any more decadent than this.
A mixture of organ meat and ground pork, wrapped in fat then roasted until just cooked through. These savory meatballs are delicious and relatively easy to make. As for the name, it comes from the way they resemble the wrapped look of old-time bundles of wood with the same name. Don't let the title throw you off; even offal beginners will delight in the fatty savory little packages.
A British sauce combining currants, port, and citrus adds a tart and fruity touch to holiday favorites like sweet glazed ham.
Biscotti spiced with holiday flavors like cinnamon, ginger, and nutmeg, are finished with a smooth sugar glaze.
This cake is all about adding brightness and color to the dull winter months while celebrating one of the season's favorite citrus fruits: Meyer lemons.
Seared foie gras lacquered with a sweet-hot fig mostarda and fresh figs.
Seared foie gras with a creamy spiced orange puree and candied orange zest.
A tasty brunch (or dinner) dish that combines spicy tomato sauce and eggs.
A dish of pan-fried pork chops, lemony, herby potatoes, and pickled peppers delivers a blast of flavor with minimal effort.
Pepper is the star ingredient in this flavorful fish fry from Kerala. It can be had on its own with a salad or as a side to fish curry and rice.
If you make anything from the new Food52 Cookbook, make the Caramelized Apple Vinaigrette that dresses this Not-Too-Virtuous Salad. Yes, the salad itself is wonderful (With crisp bacon, crunchy apples, and earthy strips of celery root tucked inside, how could it not be?), but this vinaigrette is more than a little bit magic.
Rich, chocolatey, salty, sweet, and easier to make than you might think.
Catch the Gingerbread Man in liquid form in this delightful cocktail. Jim Meehan's molasses-happy drinkable rendition has sugar and spice and a blended rum that's seven-islands' nice.
The ultimate in luxurious roasts, Beef Wellington combines beef tenderloin, a rich mushroom duxelles, foie gras, and prosciutto, all wrapped in a buttery puff pastry crust.
A five-minute, one-skillet meal that combines luffa gourd with eggs, lightly seasoned with fish sauce.
Could I whip up a batch of saffron stained risotto quickly and easily for a weeknight dinner, while avoiding the temptation to screw it up by adding a bunch of extraneous ingredients to the pot?
These tiny triple-decker sandwiches are buttery, toasty, and oozing with cheese. They're a cross between a crouton and a grilled cheese.
Jamie Boudreau of Canon in Seattle tells us that many prominent figures in American history, such as George Washington, have also enjoyed this rum-forward punch.
A fruit-filled punch that dates back to 1862.
This punch smells like Christmas, with bobbing bits of whole allspice celebrating along with all the partygoers.
Grog was originally used to help prevent scurvy in British sailors, but with scurvy no longer a problem, it's worth keeping this version around for the easy-drinking citrus and cinnamon flavor.
This punch, created by Jim Romdall at Seattle's Vessel, has a tropical flair owing to the passionfruit syrup (available online) and aged cachaça.
This drink from Jim Romdall at Seattle's Vessel shows what a few more refined spirits will do to a punch. VSOP Cognac and aged sherry are lightened by the apricot and lemon.
In my family, we have a Christmas morning tradition of feasting on French toast casserole, bacon, and generous pours of maple syrup. Sometimes there are a few grapefruits tucked into plates, but it is mostly a sweet, decadent affair. After making LocalSavour's Warm Custard Spoon Bread from the new Food52 Cookbook, I may make a case for changing up the main course. This spoon bread won the "Best Holiday Breakfast" contest, and with very good reason--this bread is magic. Somehow, the process of whisking together a loose cornbread batter, pouring it into a hot pan, and topping it off with a generous pour of heavy cream yields a three layer masterpiece made of custard, cake, and cornbread. Surely there must be some baking science behind it, but I'm content to leave that to the experts. Magic spoon bread is just fine by me.
These bars are a serious undertaking. But lucky for them, they are seriously delicious. Based on a bar with a similar name (and I'm sure you can figure out which), the combination of nougat, caramel and chocolate is as classic as it is crave-able.
This is a rich, festive holiday jam with a pronounced red wine flavor. Try it with cheese, hearty whole-grain breads, or as a filling for thumbprint or sandwich cookies.
These mini spice cakes are filled with candied fruit, and they're the perfect size for gift-giving.