It's that time of year when a hot cup of spiced apple cider is just what we need to warm our hands and bellies, a true comfort against the colder and darker days. Getting bored with just cinnamon in your cider? Try these delicious additions instead!
This festive eggnog bread pudding is the perfect recipe to serve on Thanksgiving or Christmas morning. It is equally tasty at room temperature or straight from the oven, so it will satisfy both the early risers and late sleepers in your crowd. Prep is minimal and can be done the night before. Come alarm time, just pop it in the oven and head back to bed for a well-deserved snooze.
As you've probably heard, this holiday season includes the once-in-a-lifetime convergence of Thanksgiving and the first day of Hanukkah, an occasion more popularly known as Thanksgivukkah. Cooks all over the country are embracing the opportunity to mix the traditional foods of two holidays on one table, and this week we are sharing Thanksgivukkah recipes and ideas from our favorite chefs and cookbook authors.
Today kosher chef and cooking instructor Kim Kushner, author ofThe Modern Menu, shares her fresh and vibrant holiday menu, including a no-stress recipe for turkey braised with pumpkin, figs and honey. (It will make your kitchen smell amazing!)
Alice Medrich knows how to write cookbooks, seriously well-crafted and methodically tested cookbooks, that are also beautiful and accessible to the home cook. (Pure Dessert is one of my favorites.) So I was thrilled to discover that her 2003 classic Bittersweet has been reissued with updated information and recipes to reflect the many wonderful and important changes that have taken place in the world of chocolate over the past 10 years. Read on for a peek inside:
It's cookie baking season, and you know what that means: time to bring out the fun cookie cutters! If you're in the mood for shapes a little out of the ordinary this season — think owls, anchors, even a KitchenAid mixer — then you should check out Cookie Parlor.
Every year, I am amazed by how many pre-made pumpkin pies are purchased. I confess I want to shoot fellow grocery store customers the evil Thanksgiving eye, and wish I could climb atop the towering display of canned cranberry sauce (another topic, another time) and proclaim to the shopping hordes: “People of the world! Put down that week-old, shrink-wrapped pie from this sub-par bakery! That pie is made of things from a can!”
I mean really! Of all pies, isn’t a pumpkin pie practically the easiest to make?
American cooks have been told over and over that weighing our ingredients is superior to measuring them in volume. We get it: weighing will give you accurate, consistent results while measuring into cups creates variables due to scooping method, style of cup, and other such inconsistencies.
Why then do we persist in mainly using volume measurements? Read on for my thoughts as well as my own personal approach for moving from volume to weight in the kitchen.
Any day now, one of my five younger brothers will drop a little hint to my mom. "You know, cinnamon rolls would be awesome," one might say, casually. The approach will rapidly progress to the blunt: "You're making cinnamon rolls for Thanksgiving morning, yesss?" Because, in our family anyway, the holidays start with the cinnamon rolls.
Beyond my mom's famously ooey-gooey cinnamon rolls, the aromas of cinnamon and spice define this time of year — the shortened afternoons spent rolling out molasses cookies or whipping up a whiskey spice bundt cake, filling your home with the smell of sweet things to come. We crave that spicy warmth, so here are twenty recipes that will instantly make your home smell like the holidays.
I can't think of anything more American to devour on Thanksgiving than an ooey-gooey heap of caramelized apples piled into a crispy, buttery crust. A good apple pie can be oh-so-good, but a bad one, well, it's just flat out depressing. Unfortunately a lot can go wrong when it comes to the classic dessert, but I've done some research to ensure that it doesn't.
Ah, nut loaf. Not the sexiest-sounding main dish, but that hardly matters once you've taken a bite. Rich, chewy, umami-loaded and very satisfying, nut loaf has won the hearts and palates of many people — even non-vegetarians. Here is my favorite recipe for this classic dish, along with alternative serving suggestions and, of course, ideas for leftovers.