Vegan Appetizers, Duck Magret, and Homemade Hot Sauce

Vegan Appetizers, Duck Magret, and Homemade Hot Sauce

Faith Durand
Dec 1, 2009

Homemade hot sauce, a Brussels sprouts Christmas tree, a visit to Nice, France, holiday placesetting inspiration, Big Pancake, oxtail and three warming soups — these are just a few of our posts from this week a year ago. Read on to see these and more.

DIY hot sauce from Mark Bittman's recipe.

• What to do with oxtail and all about blackstrap molasses.

• Warm winter soups (and a noodle dish too): Cream of Celery Soup with Bacon, Cashew Tomato Soup, Kale and Apple Soup, and A Luxurious and Deeply Aromatic Noodle Dish.

• Cooking in France with Rosa Jackson at Les Petits Farcis.

• Decorate with sprouts: a Christmas tree made with Brussels sprouts, and a wreath too.

Food gifts that you can freeze and therefore make well ahead of time.

Vegan appetizers!

• Ideas for holiday placesettings.

Booze froot.

• Help! Do we need a backsplash here?

• What does pear brandy have to do with le trou normand?

• How to tell if your bread dough has been kneaded enough.

• Holiday recipes: Ralphie's Mom's Braised Red Cabbage and Big Pancake.

• Why do shrimp turn pink when cooked?

• A gorgeous Seckel pear tart from Gourmet.

• Entire archive from November 30-December 7, 2008

Previous Year Ago Lookback: Stuffing vs. Dressing, Pie Bakeoff Winners, and Best Knife

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