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Entries tagged with 'Holiday recipes'

Turrón de Alicante (Nougat with Marcona Almonds)

Serious Eats María del Mar Sacasa 4 comments

Marcona almonds and honey have been used to flavor this nougat for centuries. More

Cappuccino Eggnog

Serious Eats J. Kenji López-Alt Post a comment

I don't always drink coffee, but when I do, I drink it in my eggnog. More

Double Nut Eggnog

Serious Eats J. Kenji López-Alt Post a comment

Sometimes you feel like a nut. Then this peanut butter variation on eggnog is just right. More

Pizza-Flavored Thanksgiving Stuffing (or Dressing)

Serious Eats Adam Kuban Post a comment

From the earliest days of Slice, I've urged you pizza freaks to forgo the crusty, saucy, cheesy stuff on Thanksgiving in favor of gobbling the gobbler. But I know some of you are diehards, so here's a way to sneak our erstwhile favorite dish into the Turkey Day festivities: Garlic Knot and Sausage Stuffing. Yes, it's pizza-flavored stuffing for Thanksgiving. More

Easy Stuffed Roast Turkey With Giblet Gravy

Serious Eats J. Kenji López-Alt 9 comments

An easy stuffed turkey with juicy breast meat and crisp skin. The trick is to use a baking stone. More

Cook the Book: Cheese Ball with Cumin, Mint, and Pistachios

Serious Eats Caroline Russock 2 comments

According to author and recipe tester extraordinaire Amanda Hesser, this cheese ball was introduced in 2003, when the classic appetizer had moved out of the mainstream and into the world of the deliciously ironic. Cream cheese and goat cheese are whipped together with a whole slew of bright, thrilling flavors: lemon zest, cumin, coriander, fresh mint, and thinly sliced celery hearts. More

Drink the Book: Champagne Cup

Serious Eats Marleigh Riggins Miller Post a comment

The Champagne Cup is one of six champagne punches featured in Esquire's Handbook for Hosts. Combining the fresh tang of pineapple, cucumber, orange and cherry with the rich flavors of cognac and Benedictine, the Champagne Cup underscores the wine without overwhelming it. More

Healthy & Delicious: Clam-Stuffed Mushrooms

Serious Eats Kristen Swensson Sturt 10 comments

The best part about this recipe is the addition of clam. Largely sustainable and virtually fat-free, it's an interesting twist on what can occasionally be a fairly staid recipe. Buying a more upscale brand will only help the flavor of your dish, as some find bargain-basement clams to be a little tough and perhaps even a tad tasteless. More

Cakespy: Leftover Eggnog Gingerbread Pudding

Serious Eats cakespy 2 comments

Resist the urge to do anything rash like start New Year's Resolutions early--instead, make make the best of the rest of the year by combining your leftover eggnog, gingerbread, and some butter and eggs to form a delicious GingerBread Pudding. More

Acorn Squash Crostini with Crispy Bacon and Sage

Serious Eats Phoebe Lapine and Cara Eisenpress Post a comment

This crostini, topped with pureed acorn squash, savory bits of bacon, and crispy sage, may seem fancy, but it's really easy and cheap. More

Healthy & Delicious: White Bean Bruschetta

Serious Eats Kristen Swensson Sturt 6 comments

White Bean Bruschetta is classy without being fussy, and, thanks its bean-and-vegetable topping, pretty healthy for a passed appetizer. Plus, it doesn't make too much of a mess, which is always helpful. More

Gluten-Free Tuesday: Panettone

Serious Eats Elizabeth Barbone 2 comments

With a little patience (this bread takes about 16 hours from start to finish), a sturdy mixer, and a few gluten-free flours, homemade gluten-free panettone is fairly easy. More

Roasted Pumpkin Soup

Serious Eats Carolyn Cope 7 comments

Far be it from me to argue with a curried pumpkin soup, or a pumpkin soup with pancetta, or a pumpkin soup with dancing croutons. I love those guys, I really do. What they aren't, though—what they'll never be—is the good old classic pumpkin soup that got us all hooked on pumpkin soup in the first place. Nope, they aren't The One. But this is. More

Healthy & Delicious: Provençal Deviled Eggs

Serious Eats Kristen Swensson Sturt 9 comments

Enter Provencal Deviled Eggs from Cooking Light. Filled with bits of olive, caper, sun-dried tomato, Dijon, and various herbs, it's a fabulously briny, lighter twist on the classic appetizer. More

Bread Baking: Crispy Seedy Breadsticks

Serious Eats dbcurrie Post a comment

Not only are these breadsticks crisp, they're filled with seeds that add even more texture. And since these are dry crispy breadsticks, you can make them ahead of time and they'll last for a long time. More

Biscochitos

Serious Eats Chichi Wang 3 comments

Biscochitos are a traditional New Mexican holiday cookie; a subtly porky confection made from lard, with anise seeds and brandy or rum. In December, biscochitos comprise maybe thirty percent of the diet of the average New Mexican. It is considered bad form to go to a social gathering or leave one without having brought your own batch and sampled that of your friends and coworkers. More

Healthy & Delicious: Roasted Pepper Halves with Bread Crumb Topping

Serious Eats Kristen Swensson Sturt 3 comments

Roasted Pepper Halves with Bread Crumb Topping, from Lidia Bastianich's Lidia's Italian-American Kitchen, is simple to prepare, yet impressive enough to elevate the most pedestrian of meals, up to and including a cold slice of pepperoni pie. The peppers act as both flavoring agent and serving vessel, making it lighter than most breaded hors d'oeuvres. More

Classic Marshmallows, and Some Variations

Serious Eats Kumiko Mitarai 15 comments

Many marshmallow recipes will instruct you to whip hot sugar syrup into beaten egg whites. I've made many batches of marshmallows this way and they turn out fine, but my favorite method is to beat the syrup and egg... More

Winter Drinks With Will: The Bloody Upper Lip

Serious Eats Will Gordon 4 comments

This cranberry elevation process is a matter of historical import and as such must begin with a good stiff drink. First off, we need to start with real cranberries (or what's the point?) More

Flaming Holiday Punch

Serious Eats Paul Clarke 2 comments

I've been mixing variations of a Flaming Holiday Punch (known in some circles as "English Bishop") every December for years now. The base recipe is from Esquire's Handbook for Hosts, from 1949, which is nice on its own but quite open to improvisation. The ingredients are a cinch: a bottle of aged rum poured into a punch bowl over baked oranges studded with cloves. Toss in a little sugar and some holiday spice, turn down the lights before you apply a match to the hot liquid (careful!) and conversation is pretty much guaranteed to stop. More

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