The uniquely herbaceous nature of sage brings fond food memories of soup, stuffing, and general warmth. Incorporating it into a skillet cornbread lets it shine.
'the epicurious cookbook' on Serious Eats
The holidays aren't an easy time for those of us on a gluten-free diet. But this lemon layer cake is good enough to make you forget about that. Tart, fluffy and sweet, and made as cake or cupcakes, make or bring this to your next holiday party.
It's a wonder why soda bread isn't made year-round. With sweet raisins and grassy caraway seeds (and plenty of butter), this couldn't-be-simpler bread will see you through cold winter nights.
While normally eaten as a breakfast food, these fluffy waffles will do just fine as dessert, especially paired with a sweet and savory caramel coulis. Add a touch of vanilla extract to make them even better.
Stuffing (or dressing, depending on your method and who you talk to) is my favorite part of Thanksgiving dinner. In my opinion, shoveling forkfuls of fat-soaked bread doused in gravy and cranberry sauce into my mouth is what Thanksgiving is all about. In The Epicurious Cookbook, editor Tanya Steel offers a few variations on dressing/stuffing, but the most vibrant is New England Sausage, Apple, and Dried Cranberry Stuffing.
This bird is roasted hot to brown the skin, and then low and slow to finish. What sets it apart, however, is the unabashed use of butter. This is not a turkey simply rubbed down with butter. It is slathered, stuffed, and basted with the stuff, and then the gravy is spiked with a couple more tablespoons for good measure.