20+ Cocktail Recipes To Celebrate The Holiday Season
See our selection of cozy holiday drink recipes!
Vermicelli Salad With Shiitakes And Baby Spinach
This dish is a spin on japchae, a popular appetizer traditionally served warm. Made with sweet potato starch, Korean vermicelli have a glassy appearance and chewy texture.
Tea-Brined Chicken Breasts On Asparagus Salad
Lightly pounding the chicken breast turns it into a chicken steak of sorts that will cook more quickly and evenly. Since breast meat is so lean, brining helps keep it juicy.
Heirloom Tomato & Blue Cheese Salad
If you can get your hands on it, use the piquant Dragon’s Breath blue cheese from That Dutchman’s Farm in Nova Scotia.
Beet Salad With Sunflower Seed Picada
In Spain, a picada is a combination of chopped garlic, bread and nuts, and usually used to thicken and flavor a sauce. Here, it adds a crispy, nutty element to the salad.
Citrus Fizz Mocktail
Cauliflower With Truffle Oil
For a less-heavy version of this soup, hold the butter or oil and simmer all the vegetables together in the stock. Skip the cream at the end, and serve the truffle oil on the side so diners can drizzle it themselves.
A fiery stew of silken tofu, ground pork and heaps of green onion, ma-po tofu is one of the most popular dishes in the Sichuan canon. The secret ingredient is chili bean sauce, a spicy, umami-rich condiment available at Chinese supermarkets.
Harira (Moroccan Lamb And Lentil Soup)
Some supermarkets sell frozen lamb stewing meat from New Zealand that’s tailor-made for this recipe. Don’t add salt until the very end, as lentils take much longer to cook in the presence of sodium.
Chicken Matzo Ball Soup
While you can make perfectly delicious matzo balls with vegetable oil, duck fat will yield the most sublime results. Jewish cooks traditionally save the fat skimmed from making chicken stock — called schmaltz — for these dumplings.
Winter Soupe Au Pistou
Feel free to play around with the vegetable medley in this Provençal soup, using whatever is in season or kicking around your kitchen. If you need to save time, use store-bought basil or kale pesto instead of the parsley pistou.
Pea Soup With Lobster
If you make this soup ahead of time, cool it down rapidly in a large bowl placed in a bowl of ice to help preserve its vibrant green color.
Beet & Apple Soup With Feta
To protect against staining from the beets, wear rubber gloves and a full apron, and grate them directly over a large bowl.
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Five-Spice Pork Wraps With Hoisin Barbecue Sauce
The bottom of a 2-piece tart pan and a long metal spatula make the job of transferring the hot roast much easier. You could also put out leaves of Romaine hearts to wrap the pork for anyone watching their carbs.
Tuna Brochettes With Eggplant-Caper Dip
While the dip can be made up to 3 days in advance, cut and sear the tuna as close to serving as possible to preserve its freshness and bright color.