Ham is not for everyone, but if you're a ham lover, lucky you, because ham is one meat that's darn difficult to mess up. Want to make it even juicier and more foolproof? Cook the sucker sous-vide. Because hams are pre-cooked, it's really just a matter of reheating them. Typically, I'd suggest removing meat from its retail packaging, seasoning it, then re-sealing it in a sous-vide bag before cooking it. But since ham's pre-seasoned, it can be cooked directly in the package it comes in, making the whole process even more appealing.
'Holiday' on Serious Eats
Creamy white chocolate lemon cream cheese fills a moist spiced pumpkin cake. The pretty presentation makes it perfect for the holidays.
These roll out cookies can really be made for any occasion, but a pumpkin-shaped cookie cutter, some chocolate chips, and some orange sanding sugar makes quick work of turning them into a spooky treat.
An ode to fruitcake that's easy to love, with a rum-orange ice cream base and real dried fruit, not chemically candied cherries.
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 roasted sweet potato salad, adapted from Devon Delaney, is a welcome change from all those overly sweet holiday sweet potato recipes. Serve it warm as a side dish.
Gingerbread spices are endlessly customizable. This version balances warm, spicy flavors against cool, citrus-y ones, and has a cool finish of cardamom, anise, and black pepper. Unless you have a very good source for ground ginger, you're best grinding your own from whole dried versions. A microplane makes a quick job of them.
Great latkes take some time and preparation, but with the right technique and tools are easy to master. If you need to store them for later service, let them drain, then stash them in a 200°F oven with the door slightly ajar for no more than two hours.
This mulled wine is heavy on citrus and anise flavors thanks to a generous squeeze of orange and a complex blend of spices.
A toffee-laden variation on eggnog.
I don't always drink coffee, but when I do, I drink it in my eggnog.
Bittersweet chocolate melted into the cream forms the base for this eggnog variation.
Sometimes you feel like a nut. Then this peanut butter variation on eggnog is just right.
A tropical spin on eggnog with allspice and coconut milk.
The smokiness of Scotch pairs nicely with light brown sugar in this eggnog variation.
Eggnog with a bit of pumpkin and some warm spices.
This variation adds a splash of ginger liqueur to the mix along with a sweet rim of ground gingersnap cookies.
These easy-as-pie and light-as-air desserts start with bought meringues, topped with French vanilla whipped cream, and topped with bright summer berries. The blue, white, and red colors makes it perfect for Bastille Day.
My family has an unusual tradition: we celebrate Groundhog Day. In a completely non-ironic way. And to herald the occasion, there is always a cake-homage to the skittish little critter.
Note: Michael Natkin of the vegetarian blog Herbivoracious drops by every Wednesday to share a delicious recipe and expand our vegetarian repertoire. [Photograph: Michael Natkin] More Vegetarian Party Foods Keftes De Prasa (Leek Fritters)TahinaSpinach and Cannellini Bean DipDevilishly Handsome Eggs...