The ideal stocking stuffer is something I can buy in quantity and share with everyone, something so considerate or useful that the gift doesn't feel anonymous. Here's some inspiration for you.
Blended Scotch can be a very good buy, and it's great mixed with nutty sherry, spiced chai, and Angostura.
Entertaining during the holidays can be stressful on the host when planning what to serve. Luckily, eggs and holiday entertaining are closely linked. Doesn't matter if you're making a breakfast casserole or embarking on a cookie-baking rampage or gathering your friends and family for a cocktail party, eggs can be a life-saving ingredient.
Ham season is upon us, which means that we should all be brushing up on our cured pork knowledge. Don't know the difference between a city and a country ham? Don't know how to cook them even if you do know the difference? Don't know how to serve them once they're done cooking? Don't worry, we've got you covered.
Poultry is a true kitchen chameleon. Turkey and chicken soak up spices and seasonings, pair well with almost everything, and the meat can be prepared in any number of different ways. From sous-vide and deep-fried to grilled and classically roasted, we've collected 23 chicken and turkey recipes for your holiday table.
Filled with Champagne buttercream and decorated with gold chocolate shards and sugar pearls, this cake roll is the pinnacle of festivity. Instead of using ordinary Champagne, I make this cake with Marc de Champagne, a pomace brandy made from Champagne grape skins, seeds, and stalks that pairs beautifully with the cake's creamy buttercream filling and sweet white chocolate ganache coating.
Prime or choice? Natural or organic? When it comes to beef, USDA labeling isn't always intuitive. Here's what you need to know.
For a cookie so simple, Hello Dolly bars go by many names—it's just as likely that you know them as Magic Cookies or Seven Layer Bars. But no matter their moniker, these are a special breed of cookie-bar hybrids. The kind that leave you sticky-fingered, crumb-dusted, totally stuffed, and yet, against all logic, still wanting more. No, not one more. A LOT more.
Simply liking meat is called eating. Loving meat comes with a whole other set of terminology—savoring, devouring, relishing, gorging. It's a vivid, enriching experience to love meat, and those of us who do so covet the tools that facilitate its perfection.
Double chocolate cheesecake that's a double whammy: this recipe is easy and impressive. With a chocolate granola crust, this sultry, smooth chocolate cheesecake comes together in a snap.
There have always been grenadines and margarita mixes for sale at the grocery store, but this new school of syrup makers are creating products that are so high-quality, that now, it's possible to easily make drinks at home that taste on par with what you will find in fancy cocktail bars.
Hanukkah is a time for friends, family, and food. And more specifically, lots of delicious fried food. From homemade sufganiyah to, well, more fried desserts, to a whole slew of rugelachs and challahs, we've got 16 classic desserts to complete your holiday feast. All eight of them.
If you've ever been awestruck by the texture of a purée or a soup in a fancy restaurant, odds are a high-power blender was responsible. The good news is, they're now easily available for the home cook. The bad news? There are many options, and they're pricey. We're talking at least $400. For those bucks, you want to make sure that you're getting the best blender for your needs. Here's the scoop.
For a long time, I lived in denial of how strong my feelings for carbon steel are. People would ask me what knives they should buy, and, unless they were professionals, I'd always steer them towards stainless steel. I figured I was giving good advice, since stainless steel is more forgiving, and most home cooks are looking for ease. But now I'm going to tell you what I really think: if you take cooking seriously, if you're ready to invest a little bit of time and a lot more care, and—this is a big one—if you're willing to sharpen your own knives, then carbon steel is where it's at.
Each of these three variations contains the core staples of the traditional latke—you'll need potatoes, onions, egg, and matzo meal. They all follow the same basic latke-making technique. But they also integrate other vegetables and spices, herbs, and even nuts and cheese. If this is mishegas, then mishegas is freaking delicious.
Chocolate and peanut butter is an undeniably good combination. A force to be reckoned with in the realm of flavor combinations. Sure, everyone has their own favorite way to pair the two, their own killer recipe. But here is just one more to add to your chocolate-peanut butter repertoire (and it may just be your last).
One of the best parts about fried tofu is the contrast between the crispy outside and the pillowy soft inside. With deep frying, getting there means a lot of oil. With stir-frying it means a lot of, well, stirring. With waffling, it means neither. Low mess, low effort.
As 2014 draws to a close, we've been reflecting on the meals that stood out most—the bites that we just can't stop thinking about.
If you're barreling down the grocery store aisles right now, shopping to get your Hanukkah dinner going, here's a handy cheat sheet on the big points that busts some latke myths along the way.
Crown roast of lamb is one of the most impressive centerpieces for the holiday table, but its shape limits your options as far as cooking methods are concerned. Here's the best way to cook one without accidentally messing up such an expensive piece of meat.
Thanks to our friends at Rux Martin/Houghton Mifflin Harcourt, we have five copies of Baking Chez Moi to give away this week. Enter to win after the jump!
The French prefer to leave the elaborate creations to the professionals, and what they make at home tends to be, in fact, homey. In her newest cookbook, Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere, Greenspan shares the recipes that it took her five years to slowly coax from her Parisian friends, her hairdresser, and even strangers at the table next to hers at lunch.