'Nigella Christmas' on Serious Eats

Cook the Book: Christmas Cornflake Wreaths

As it turns out, these Christmas Cornflake Wreaths are another one of Lawson's deliciously appealing ventures into the realm of bad taste that comes one a year. A stick of butter and a bag of mini marshmallows are the base for her semi-upscale version of this childhood pleaser. The puffed rice is replaced by corn flakes, adding a bit more corny flavor and an entirely different texture. The vanilla is assisted by almond extract and sesame seeds—not exactly kid's stuff. More


The following recipe is from the December 16 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! Panforte is a traditional Italian Christmas sweet. It's the Tuscan equivalent of fruitcake, sweet and spiced... More

Cook the Book: Gold Dust Cookies

The cookies start with a ginger flavored dough that Lawson describes as wonderfully pliable. Reading the recipe I was a bit concerned pliable meant sticky but the dough rolled out in a perfect sheet with minimal flouring. The stars are cut, baked, cooled, and then gilded with edible gold dust. More

Cook the Book: 'Nigella Christmas'

Nigella Lawson might not be a household name here in America but across the pond in Britain she's one of the country's most recognized and beloved food celebrities. Growing up in an affluent political family, Lawson graduated from Oxford with a degree in journalism. She got her start writing cookery columns for Vogue, Gourmet, and Bon Appetit. Her first venture into cookbook writing, How to Eat, cemented her approachable, easy-going, and oftentimes sensual cooking style. Lawson showed her fans it was possible for a working mom (or mum as the case may be) to save time and hassle when cooking without compromising flavor and pleasure. Lawson's celebrity blossomed with the publication of her second book, How to Be a... More

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