Articles on this Page
- 12/01/11--19:54: _CORN, POTATO, AND B...
- 12/01/11--19:54: _CHEDDAR CHEESE SOUP
- 12/01/11--19:54: _CARROT SOUP WITH CH...
- 11/30/12--11:55: _BEEF AND BARLEY SOUP
- 12/01/11--19:55: _*ISRAELI JELLY DOUG...
- 12/01/11--19:54: _*CURRIED SWEET POTA...
- 12/01/11--19:54: _**CRISPY TRADITIONA...
- 12/01/11--19:54: _07b. POPOVERS AND Y...
- 12/01/11--19:54: _07a. FRESH “PREPARE...
- 12/01/11--19:55: _07. PRIME RIB ROAST...
- 12/01/11--19:54: _06. CHRISTMAS GOOSE
- 12/01/11--19:54: _05. NUTS!
- 12/01/11--19:54: _04. BASIL GRAVLAX W...
- 12/01/11--19:54: _03. MULLED WINE – M...
- 12/01/11--19:54: _02. MAGIC HOLIDAY GROG
- 12/01/11--19:54: _01. THE EGGNOG COLL...
- 12/01/11--19:54: CORN, POTATO, AND BACON CHOWDER
- 12/01/11--19:54: CHEDDAR CHEESE SOUP
- 12/01/11--19:54: CARROT SOUP WITH CHÈVRE
- 11/30/12--11:55: BEEF AND BARLEY SOUP
- 12/01/11--19:55: *ISRAELI JELLY DOUGHNUTS FOR CHANUKAH
- 12/01/11--19:54: *CURRIED SWEET POTATO LATKES
- 12/01/11--19:54: **CRISPY TRADITIONAL POTATO PANCAKES
- 12/01/11--19:54: 07b. POPOVERS AND YORKSHIRE PUDDING
- 12/01/11--19:54: 07a. FRESH “PREPARED” HORSERADISH
- 12/01/11--19:55: 07. PRIME RIB ROASTED TWO WAYS
- 12/01/11--19:54: 06. CHRISTMAS GOOSE
- 12/01/11--19:54: 05. NUTS!
- 12/01/11--19:54: 04. BASIL GRAVLAX WITH BASIL SAUCE
- 12/01/11--19:54: 03. MULLED WINE – MULLED CIDER – HOT BUTTERED RUM
- 12/01/11--19:54: 02. MAGIC HOLIDAY GROG
- 12/01/11--19:54: 01. THE EGGNOG COLLECTION
This recipe is adapted from Marian Burros wonderful recipe in the book credited below. She says that, if you like this, you can thank Madeleine Kamman, the brilliant French cooking teacher. She came for lunch to Ms. Burros’ house in Vermont during the summer of 2002 and liked the chowder so much that she said […]
Regularly, I receive requests for a cheese soup recipe – usually cheddar – because everyone seems to love it, especially when the weather is cold and blustery. In the book called “Comfort Foods” (by Food Network star, Rachel Ray, Lake Isle Press), I came upon this easy and excellent recipe, so thought to post it, […]
Here’s an easy and quick carrot soup that’s also complex enough to serve to your most discerning guests. In this version, sweet young carrots are paired with slightly salty goat cheese and tangy buttermilk to produce an exciting blend of flavors.
Why this recipe works: To build a flavorful base for this simple but comforting soup in a slow cooker, the folks at America’s Test Kitchen (associated with Cook’s Illustrated magazine) said that they needed to get out a skillet to sauté a hefty amount of onions with tomato paste and thyme and then deglaze the […]
The word sufganiya, a modern Hebrew word, comes from the Greek sufgan, meaning “puffed and fried.” Every bakery in Jerusalem, no matter the ethnic origin of the baker, makes these jelly doughnuts for Chanukah. They used to consist of two rounds of dough sandwiching some jam, and the jam always ran out during the frying. […]
The New Prospect Café, a health-oriented restaurant and catering company in Park Slope, Brooklyn, includes these curried sweet potato fritters on their Hanukkah menu. Add some fresh grated ginger to the pancakes for an Asian touch. Sweet potatoes need the flour to give the pancakes body.
Well-respected food writer Joan Nathan tells the story of her preference for this traditional Hanukkah dish: “Ever since I visited a tiny French village in the Ardeche where I tasted a ‘craque,’ an extraordinary, crisp, thin potato pancake as large as a plate, I have changed my view of the taste of potato pancakes. For […]
Seems like lots of you are planning on Prime Rib for a holiday dinner this year – and Yorkshire pudding is a delicious and elegant accompaniment. (It’s not really a pudding, of course – more like a puffy baked pancake, served as a bread.) If you don’t have drippings from a prime rib, a very […]
500 DEGREE METHOD Bring the prime rib roast to room temperature by removing it from the refrigerator, and allowing it to stand in a cool place, wrapped in its butcher-paper wrapping, for one to four hours. (The prime rib may be out of the refrigerator safely for up to four hours – longest time for […]
Here is an unusual stuffing in a traditional Charles Dickens-style holiday bird. The tart cranberries and kumquats balance in flavor and texture with the pork sausage and crunchy pistachios. An orange-flavored liqueur blends the flavors all together – it is really a favor festival, and goes best with a wonderful red Burgundy wine. Of course, […]
Everyone loves roasted, sugared, or spicy nuts – often served warm as friends stop in. (Freshly roasted nuts hold their heat for a surprisingly long time if served in a heavy, pre-warmed dish!) Candied nuts (or glazed nuts) are a little bit more like candy treats, not quite as savory as some others (and delightful […]
Here are three hot drinks, fragrant and comforting, for cool fall and winter evenings. The mulled wine and cider recipes are for party-size amounts (ladle into small mugs or punch cups from a big pot on the stove or from a crock pot set on “low”) but the hot buttered rum recipe makes one serving, […]
This is my idea of the most delicious hot beverage for the cold weather and holidays. You can keep it in a pot on the back of the stove for ladling out – or use a crock pot to keep it warm. Leave out the alcohol, if you wish. I perfected this recipe years ago […]
Here is virtually every possible way to make and serve this rich and festive beverage. There’s a single-serving recipe for making as-needed, a party recipe, a recipe without raw eggs (even though the danger from raw eggs is small in the first two recipes – and made even smaller by the addition of alcohol) and […]