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.
'The Food52 Cookbook Volume 2' on Serious Eats
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.
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.
If you make anything from the new Food52 Cookbook, make the Caramelized Apple Vinaigrette that dresses this Not-Too-Virtuous Salad. Yes, the salad itself is wonderful (With crisp bacon, crunchy apples, and earthy strips of celery root tucked inside, how could it not be?), but this vinaigrette is more than a little bit magic.
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.