Christmas
1676 recipes found
Brigadier Anne Field's Keswick Fruitcake
Reindeer, Venison or Beef With Mushrooms and Berry Sauce
Pickled Herring Three Ways
Roasted Cornish Hens With Grapes
Holiday Stollen
Crown Roast With Vegetables
Whipped Potatoes With Basil Oil
Three-Peppercorn Crown Roast
Braised Lamb Shanks With White Bean Puree
Basic Crown Roast of Lamb
Crown Roast With Wild Rice, Dried Cherry and Hazelnut Stuffing
Shrimp Crostini
Fig Compote With Honey and Thyme
Chocolate Bread Pudding
Pears In Red Wine With Ice Cream And Chocolate Sauce
Le Talleyrand
Squash-and-Chestnut Soup With Chipotle Cream
Brown Sauce
Roasted Chicken With Preserved Lemons
Boiled Lobster With Lobster Mayonnaise
Here is a recipe for a cold lobster appetizer or main course that Mark Bittman and I ginned up for a feast-in-a-day project for The Times’s Sunday Magazine in 2012. You boil the lobsters off and allow them to cool, then reduce the leftover stock to make a flavoring agent for mayonnaise. Add some chopped lobster knuckles to that, and serve a dollop of it alongside the claw and tail meat, perhaps with herbs or a chopped salad. It’s fancy food made easy.
Spicy Caramel Popcorn
Sweet, sticky caramel popcorn gets a kick of cayenne pepper and the combination is nonpareil. Once the caramel is poured over the popcorn, work quickly and let it cool a bit before serving. The snack is easy to make, and running out will likely be a problem -- so have extra supplies on hand.
Nesselrode ice cream
Rice Pilaf With Carrots and Parsley
Carrots and leeks make a sweet combination, but you can also use regular onion in this pilaf. To get 1/2 cup of finely chopped parsley, begin with 2 cups leaves picked from the stems.
