My husband claims to not be very fond of egg salad . . . but he loves deviled eggs. I, on the other hand, can't be bothered with filling those fragile egg white shells. So this is my compromise. An egg salad that tastes like deviled eggs (with a little added heft from minced celery). Heaven.
A granita is a light, simple, refreshing iced treat that doesn’t require an ice cream maker. Stirring the mixture periodically as it freezes gives the granita its characteristic fluffy, granular texture. Blood oranges are in season right now; they have a wonderful ruby flesh and pleasant sweet-tart juice. You can substitute regular fresh orange juice or tangerine juice. This three-ingredient dessert has an added benefit: One serving provides more than 100 percent of your vitamin C needs for the day.
Gougeres are the classic nibble with Champagne. Here, we give them a Spanish spin with manchego cheese . . . try them with a glass of cava.
These little spears are crowd pleasers. The cheese mixture keeps for up to five days, so you can prep everything ahead of time and then pipe just before people come to the door.
Nothing is more impressive on a holiday table than a roast prime rib of beef. Ask your butcher to prepare a 12-pound prime rib roast, with the fat cap left on and bones left in.
This recipe, originally inspired by the Revisionist Confit of Duck Leg in Sarah Schneider’s A New Way to Cook, is one that has been repeated over and over again in our house. I normally kick off winter by cooking up a dozen and freezing them. Whole, they’re delicious crisped up in a frying pan or the oven. Or shred their meat into salads, soups, pasta--even dumplings or tacos.
If you have a wee one, put them to work seeding the pomegranate. Fill a deep bowl with water, cut the pomegranate in half, and show them how to keep their hands below water while they work. The seeds will drop to the bottom and the peel will float to the top, and you’ll have a neat and happy helper come mealtime.
These little meringue buttons studded with cranberry and cherry "rubies" and slivered almonds are light as air. They make gorgeous gifts, and are great as little nibbles amidst the rich fare of the holidays.
This breakfast is downright decadent; like a pumpkin pie in a bowl. Don't let its sumptuousness rob you of pleasure though, this dish is super-healthy too. It's loaded with fiber from the pumpkin and whole grain goodness from the oats.
You can bake these little bread pudding muffins a few days ahead; cool and refrigerate. Reheat them in a low oven while the turkey rests. You also can cook this in a 2-quart baking dish instead of a muffin pan, if you prefer.
Spicy Hatch chiles have begun to arrive in markets across the country! These babies are key to Southwestern cooking, and they have a very short season. Stock up now, roast 'em and stash 'em in your freezer to enjoy throughout the year.
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