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Entries tagged with 'holidays'

Vanilla-Orange Marmalade

Serious Eats Lucy Baker 6 comments

This marmalade is bright, sweet, and bursting with citrus flavor. It tastes like the juiciest orange you ever ate, only slathered over buttered bread. Yum. While it may seem a bit fussy to use two different kinds of oranges, it... 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

Holiday Leftovers: Ham, Bean, and Kale Stew

Serious Eats J. Kenji López-Alt 7 comments

So if you've been following along here, you already know everything you need to know to serve a perfect holiday ham. But what about the next day when you've got that big ol' ham bone and scraps to contend with? I've been obsessed with the combination of beans, pork, olive oil, and sherry vinegar. Both the oil and vinegar drizzled on right before serving enliven the stew significantly. More

Spicy Ginger Hot Toddy

Serious Eats Andrea Lynn 2 comments

When it gets cold out and my nose gets sniffly, I happily turn to the curing power of a hot toddy. My standby recipe is from an older version of a Gourmet cookbook for hot buttered rum that combines lemon juice, maple sugar, rum, boiling water and is dotted with a pat of butter. But I wanted to add a spicy element to the mix, using ginger tea as a base for the cocktail, which provides a tiny ginger burn at the back of the throat. More

Jam Thumbprints

Serious Eats The Serious Eats Team 2 comments

Baked for the 2010 Serious Eats Cookie Swap Hannah Smith-Drelich, SE intern Adapted from Martha Stewart Magazine Holiday Cookies 2010... More

Mice Cookies

Serious Eats The Serious Eats Team 3 comments

Baked for the 2010 Serious Eats Cookie Swap "This recipe is from Martha Stewart's Holiday Cookies issue. I didn't get the licorice tails (too lazy) and substituted vanilla extract for almond because I prefer vanilla. I made them because they... More

Chocolate Crinkles

Serious Eats Rachel Heise Bolten 4 comments

Baked for the 2010 Serious Eats Cookie Swap "When I was home for Thanksgiving, I copied down a bunch of my mom's cookie recipes. These are one of my sister's favorites." —Rachel Heise Bolten, SE intern... More

Holiday Granola

Serious Eats Lucy Baker 4 comments

This crunchy, sweet granola is studded with toasted almonds, pumpkin seeds, and dried cranberries and peaches. Feel free to substitute any combination of nuts and fruit, or swap the maple syrup for honey. It makes an ideal holiday gift, and... More

A Serious Eats Menu: Add Texture to your 4th of July Party with Panko

Serious Eats J. Kenji López-Alt 5 comments

Breaded foods may not seem like typical summer fare, but we'd like to suggest a couple of lighter, snackier recipes to round out your 4th of July party: Grilled Asparagus with Lemon and Breadcrumbs and Fried Crispy Shrimp Skewers. More

Cook the Book: St. Joseph's Fig Cookies

Serious Eats Caroline Russock 5 comments

In honor of St. Joseph's Day, a feast day for the patron saint of cabinetmakers, engineers, Canada, and confectioners (which is where the sweets come in), try this recipe for St. Joseph's fig cookies. They're like a better, homemade version of Fig Newtons. The figginess is much less cloying and sticky and gets combined with a nice mix of sherry, orange, lemon, raisins, and walnuts. More

French in a Flash: Watermelon, Arugula, Chevre Salad

Serious Eats Kerry Saretsky 9 comments

[Photographs: Kerry Saretsky] Previously Dijon Lentil Salad with Lemon Roasted Shrimp » All French in a Flash recipes » I am not at all opposed to themed food. Last year's Valentine's column was a traditional Coeur à la Crème, a... More

Holiday Eggnog

Serious Eats Paul Clarke 6 comments

No matter how you like it (thick or thin, boozy or light), there's an eggnog recipe out there for practically everyone. Here's ours! More

Serious Cookies: Swiss Cinnamon Crisps

Serious Eats Gina DePalma 10 comments

[Photographs: Gina DePalma] When it comes to holiday baking, I find that is always necessary to balance the more intricate and time consuming cookies with those that require little effort, no waste and optimal taste. These Swiss Cinnamon Crisps fit... More

Vanilla Kipferl

Serious Eats Caroline Russock 1 comment

The following recipe is from the December 9 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! Christmas in Austria wouldn't be complete without Vanilla Kipferl, little moon-shaped cookies made of nothing more... More

Cherry-Nut Rugelach

Serious Eats Caroline Russock 4 comments

Rugelach get their name from the Hebrew word for creeping vine, a reference to their twisted or rolled shape. More

Serious Cookies: Cherry Coconut Bars

Serious Eats Gina DePalma 4 comments

[Photograph: Gina DePalma] Every year, I spend my post-Thanksgiving weekend trying to gather my thoughts about my personal holiday baking lineup. And like most people, those initial thoughts always take a nostalgic turn before checking out the latest cookbook or... More

See Ya Turkey, Hello Cookies

Serious Eats Erin Zimmer 5 comments

[Flickr: splityarn] It's officially cookie-baking season. We're so pro-cookies we decided to make December a cookiesplosion of a month—we're bringing you at least one cookie recipe a day. Pretty glorious, huh? Though it's still November, we were a little anxious... More

The Crisper Whisperer: Sweet Potato Salad with Chili-Lime Dressing

Serious Eats Carolyn Cope 10 comments

Note: You may know Carolyn Cope as Umami Girl. She stops by on Tuesdays with ideas on preparing fruits and vegetables. [Photograph: Carolyn Cope] Hi, Mom, it's me. Pretty good, thanks, but ay yi yi, I can't believe you still... More

Seriously Italian: Pastiera (Ricotta and Cooked Grains Cake)

Serious Eats Gina DePalma 14 comments

Pastiera is a dessert to grow into, after which it reveals itself as a marvel of balanced flavors and contrasting textures. I'm so glad my mom plugged away with this one because now I cannot imagine Easter without it. More

Challah Pain Perdu with Vanilla Crème Anglaise

Serious Eats Kerry Saretsky 9 comments

Pain perdu is a French nursery dessert. Meaning "lost bread," it reclaims day-old leftover bread and is the French answer to, aptly named, French toast. Challah is a traditional Jewish egg bread, slightly sweet and buttery, and very similar to... More

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