Christmas
1676 recipes found
A Dozen Eggs
I burnt an entire pot of eggs today. This is the story.
Shortbread, 10 Ways
Shortbread is not only one of the easiest desserts you can possibly make, it’s also one of the most adaptable. As long as you keep the butter-to-flour ratio constant (1 stick butter to 1 cup flour), everything else is negotiable. You can reduce or increase the sugar and salt, or mix in any type of flavoring from citrus zest to vanilla to herbs and spices. You can even alter the type of flour, swapping in some rice flour for all-purpose flour for increased crunch, or cornmeal for a nubby texture. Just be cautious about adding liquid to the dough; any more than one tablespoon could interfere with the texture. Here we give a master recipe and nine variations to play around with.
Baked Brie
Serve a creamy, runny-centered, pastry-wrapped baked brie at your next party and watch your guests cluster around it, slicing off bits until it completely disappears. Don’t be tempted to use a fancy, artisan brie from a cheese shop here. This recipe works best with the regular kind of brie you find at the supermarket; fancier bries may leak out of their pastry. Choose any flavor jam for the topping. Orange or ginger marmalade will give you something tangier than, say, raspberry and cherry jam, which are sweeter, more mellow options. While a wedge of brie will work in this recipe, a round of brie looks prettiest.
Alexandra Stafford's No-Knead Peasant Bread
This comforting, no-knead peasant bread is ready in as little as 2 hours, unlike other breads that are ready tomorrow. This bread recipe is so simple and good.
Classic Oatmeal-Raisin Cookies
Full of nubby oats and plenty of sweet raisins, these lightly spiced cookies are pleasingly chewy in the center and crisp around the edges, with a hint of butterscotch from the dark brown sugar. They keep really well, so you can make them up to a week in advance and store them in an airtight container at room temperature. They’re also great for mailing when a package of cookies is in order. Why You Should Trust This Recipe Melissa Clark, a food writer for more than 25 years, creates her fresh takes on classic recipes by trying at least half a dozen different approaches. A professional recipe tester then makes her recipe a minimum of three times (and sometimes more than 12) to ensure it’ll come out perfectly for all home cooks. For these cookies, Melissa achieved the ideal balance of chewy center and dark, crinkly edges by glossing the oats with brown sugar.
Lemon Icebox Tarts
My mothers favorite, super simple to make and adapted from my grandmothers Lemon Icebox Pie recipe!
Cacio e Pepe Brussels Sprouts
With only five ingredients, this cacio e pepe brussels sprouts recipe is simple and stunning show stoppers. —Elizabeth Stoltz
J. Kenji López-Alt's Butter-Basted, Pan-Seared Thick-Cut Steaks
Forget what you've been taught: flip your steaks often. It leads to a more evenly cooked steak. Recipe adapted slightly from Serious Eats. To get the full 30-minute speed-luxury dinner plan, including arugula salad and squashed potatoes, head to the article here.
Dorie Greenspan's 3-Ingredient Almond Crackle Cookies
It takes longer to preheat the oven than to put these 3-ingredient almond crackle cookies together. They're a simple pleasure that can be made last minute.
Butternut Squash with Pancetta and Sage Leaves
Quick & easy Butternut Squash with Pancetta recipe. It hits all the right notes - caramelized squash, crispy pork, creamy creme fraiche, and the crunch of sage.
Inverted Puff Pastry
This inverted puff pastry recipe looks daunting but it's not. It's so easy! You can make puff pastry at home for nearly any dessert that needs crisp or crunch.
Dark Chocolate Cherry Quinoa Bark
If you've never popped quinoa before, here's your chance; it’s like making the world’s tiniest popcorn. The quinoa gets crunchy and toasty, and once it’s mixed into melted dark chocolate and cooled, it imparts a wonderful flavor and texture to the bark. You could get away with making this bark with just quinoa and chocolate if you’re a purist. Me, I added some dried tart cherries because I’m a sucker for cherries, but feel free to add whatever nuts, seeds, or dried fruit you’re feeling and really make it your own. Regardless, you’ll end up with one quick, easy dessert.
Raw Chocolate Cashew Cream Cookies
Raw Chocolate Cashew Cream Cookies with Raspberry Nibs. Easy, creamy and bursting with fresh chocolate flavor. Make in 10 minutes!
Cinnamon Rolls
What these cinnamon rolls lack in bells and whistles, they make up for in butter and brown sugar. As classic as can be, they are also the ultimate make-ahead breakfast treat, because they can be assembled the night before baking. The success of these rolls depends on the yeast to provide proper lift and rise, so make sure yours is still fresh and alive before diving in. Also be sure to budget a few hours for letting the dough rest and rise. This recipe calls for a 9-by-13 baking pan, but if you have a 9-inch round pan, feel free to use that instead; the rolls will be more tightly huddled together, beckoning to be pulled apart.
Bits and Pieces Party Cheese Ball
The cheese ball is a stalwart of the Midwest cocktail party, where it can be fashioned from processed Cheddar cheese and port wine, or pineapple and cream cheese. This recipe relies on the leftover ends of good cheese or even just one kind of good-quality, sharp cheese like Gruyère. The idea of adding butter comes from Vivian Howard, the North Carolina chef who features a cheese ball with blue cheese, chopped dates and bacon in her cookbook "Deep Run Roots." She calls hers a party magnet, and indeed, for all of the shade thrown at cheese balls, they are often the first thing to be eaten. They can be served with chutney, jam or simply alongside the best-quality crackers you can find.
Royal Icing
When it comes to decorating sugar cookies, there’s nothing more iconic or festive than that thick, glossy royal icing. You'll want to mix the ingredients until they're fluffy, and until the icing flows fluidly from the whisk. Once it's the texture of hot fudge, it'll be ready to apply to your cookies. After it dries, at least an hour later, it’ll take on a matte, smooth appearance resembling an eggshell, a perfect canvas for your most inspired designs.
Rye and Ginger Cake
This cake is a simple delight, a nice ending for a rich dinner or something to enhance teatime. It depends on ginger, the candied kind, though some ground ginger ramps up the cool spice flavor. The candied ginger, and also raisins, are macerated in whiskey — rye in this case, though bourbon, Scotch, or Irish or Japanese whiskey would be fine. And the whiskey contributes to a final glaze.
Tangy Plum Dip
A very healthy and delicious Plum and raw mango Chutney
Walnut Sponge Cake with Spiced Coffee Syrup (*gluten free option)
I came up with this recipe many years ago while living in Spain, where walnuts and other "frutos secos" take center stage during the holidays (walnuts are my mother's favorite). It also happens to be a very convenient way to use up old baguettes while making your family and friends very, very happy! There are two versions of this recipe, one with baking soda and one without. If you leave out the baking soda, you get a dense torte like cake, while the other results in a cake that is lighter and spongier. Both are delicious and very decadent. Pleas enjoy this cake fit for coffee and nut lovers the world around!
Jacques Pépin's Fromage Fort
This fromage fort recipe's process is almost embarrassingly simple—put cheese in a food processor with wine, a garlic clove, and black pepper, and blend.
Whole Roasted Breast of Veal
A whole breast of veal is a succulent, fatty, tender magnificence to enjoy, at any time, but especially so when you have holiday turkey and ham fatigue. It doesn’t make immediate sense that I consider the veal — with its fat and cartilage and bone and sinew and silver skin — a light meal, but in my experience, the few bites of sticky tender meat you end up with are so outrageously succulent and hit the spot so hard you don’t need more. The long, slow, low overnight cooking is perfect for both the meat and your schedule if you are trying to pull off a real, civilian party — and sit down at it.
Isla Flotante (Floating Island) or Torta en Leche (Cake in Milk)
A holiday dessert from the state of Tabasco in southeastern Mexico, this isla flotante, or floating island, makes a wonderful torta en leche, cake in milk.
Roasted Sweet Potatoes with Apple Brandied Coconut Pecans
Cal Peternell’s Fried Herb Salsa
Cal Peternell’s 4-ingredient herb salsa recipe--a smart way to dispense with herbs in the crisper, and a last-minute dinner savior in one.