December 16, 2012 – December 22, 2012

Food52's Short Rib Ragu

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. More

Holiday Hello Dolly Bars

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. More

Darkside Iced Tea

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. More

Swedish Fudge Cookies

[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.... More

Chewy Ginger Cookies

[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... More

Chocolate Walnut Bites

[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... More

Food52's Sweet Potato and Pancetta Gratin

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. More

Frozen Black Bottom Peppermint Pie

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. More

South x Southwest

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. More

Black Hills Gold

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. More

Red Sky at Night

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. More

La Vie en Rose

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. More

Beer Pretzel Caramels

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. More

Clams with Tequila and Chorizo

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. More

Food52's Roasted Broccoli with Smoked Paprika Vinaigrette and Marcona Almonds

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. More

Faggots (Liver, Kidney, and Pork Meatballs)

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. More

PDT's Gingerbread Man

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. More

Advent Grog

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. More

Muckraker Punch

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. More

Food52's Warm Custard Spoon Bread

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. More

Snacker Bars

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. More