Entries tagged with 'holidays'
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"What might have saved me is the box of Harry & David pears." The holidays are tough enough for any serious eater on a diet, but this year I am particularly challenged by the fact that Thanksgiving (per usual), Christmas Day, and New Year's Day (not usual), all fall on Thursday, right before my weekly date with Thinner, my scale. It's enough to make any dieting serious eater feel persecuted. The combination of Thursdays and the array of foods sent to my wife this year from her gracious and grateful clients are not making me feel very sanguine about my moment of reckoning on the scale. In fact, there were moments this week that I almost just gave in and...
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Jacques Torres loves bûches de Noël, but even he doesn't take them as seriously as they do in Paris, according to the New York Times. There the Christmas logs are "opportunities for creativity, commerce, competition, and consumption among various Parisian shops." The great Paris bakery Lenotre hired de Givenchy this year to design a $160 bûche that features a a golden ribbon of pulled sugar and a light dusting of 22-karat gold. I guess there's gold in them thar buches. Me, I still prefer pie during the holidays....
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Every day through January 1 we're giving away a crazy good food item on Serious Eats. Try your luck, and if you win, you'll be eating some seriously delicious food come the new year. When winter draws near, I start thinking about sausage. (Actually, I think about sausage year-round.) About the best, juiciest, meatiest, just-smoky-enough sausage I know is the sausage the Bracewell family makes and serves at their phenomenal Texas barbecue joint the Southside Market. The Bracewells are a generously spirited bunch, so they've given us ten pound packages of their incomparable sausage to give away as part of the Seriously Delicious Holiday Giveaway. Win and you can have your very own Texas barbecue sausage holiday party. Doesn't that...
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What do you do on Christmas if you're Jewish? Chinese food and a movie. Brandon Walker sings about this perennial pairing, after the jump....
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"It’s something special. I go out of my way to make that." In his new book A Year in Chocolate, Jacques Torres claims that the "bûche de Noël, a classic dessert of the French Christmas season, is quickly becoming an American tradition." Torres has a history nearly as illustrious as the chocolate that is his medium. When asked to describe chocolate, he waxes didactic: it was traded as currency, used as an aphrodisiac, exalted as a food of the gods, and served as a royal exclusive. In his more than a decade as pastry chef at Le Cirque, Jacques created aphrodisiac desserts for royalty, that certainly traded for a lot of currency. In 2000, Jacques opened his own chocolate factory...
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Every day through January 1 we're giving away a crazy good food item on Serious Eats. Try your luck, and if you win, you'll be eating some seriously delicious food come the new year. Today we're giving away an edible chocolate holiday box—18 chocolate pieces tucked inside a box made of chocolate—in addition to a can of triple chocolate almonds and two jars of the company's own marmalade (one blood orange and one Meyer lemon), courtesy of the generous folks at San Francisco–based Charles Chocolates. Even if you don't win, you can still buy this box and anything else from Charles Chocolates' online store. —Ed Levine For a chance to win, just answer this in the comments below: What's your...
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Jewish guilt may be something that many of us have to live with throughout the year, but for the next eight blissful days of Hanukkah, Jewish gelt becomes more prevalent. Gelt, which means money or coins in Hebrew, is the currency of the dreidel, a spinning top with four sides that dictate the stakes of the gambling game. Perhaps it is impolite to play with your food. It is also a bad idea to eat fried food for eight days straight. Hanukkah gets us off the hook on both counts—a week and a day of positive dining abandon, and a festival of not being quite so light the week after next. Wikipedia informs us that during the 20th century,...
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Every day through January 1 we're giving away a crazy good food item on Serious Eats. Try your luck, and if you win, you'll be eating some seriously delicious food come the new year. Today's Seriously Delicious Holiday Food Giveaway is a New York Nostalgia package from Russ & Daughters. I've known Russ & Daughters' Mark Federman and his family ever since I came to New York 32 years ago. When I knew very few people here I used to come to Russ & Daughters to kibitz and just feel like I belonged somewhere. It's a place I still visit for shelter from any storm—and for the company and the Russ family's incredible food. They know smoked fish like very...
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Photograph from Sarah Serendipity on Flickr If cookies were to congregate on a wooden surface for something really important in the cookie world, this might be the result. They seem to be paying homage to the center oatmeal lace one, which is clearly a deity in the cookie community. Though not all are pictured, this was part of one woman's 40-ish dozen retro cookies baking project, inspired by a recent Gourmet spread. You can make the same volume with 10 pounds of flour, five pounds of butter, a lot of sugar, and some swearing. Related 5 Tricks to Baking Perfect Sugar Cookies Gourmet Shares Best Cookie Recipes from 1941 to 2008 Dorie Greenspan's Chocolate Sparkler Cookies Serious Cookies: Cocoa...
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Every day through January 1 we're giving away a crazy good food item on Serious Eats. Try your luck, and if you win, you'll be eating some seriously delicious food come the new year. Today we're giving away a package of two prime, dry-aged ("longer than four weeks") porterhouse steaks, thanks to the generous folks at Peter Luger. These steaks are not small. Each weighs more than two pounds. The steaks come with two bottles of Peter Luger steak sauce and a bag of chocolate coins. —Ed Levine To win, just answer this in the comments below: What's your favorite cut of steak? PS: If you just can't wait for this contest to be over and want to order steaks...
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