Celebrate The Holidays With Recipes From Bonnie Stern’s New Cookbook
Bonnie Stern is back! Her new cookbook, coauthored with daughter Anna, is packed with tried-and-true family recipes.
Whole-Wheat Fusilli with Shrimp and Arugula Pesto
This version of pesto is made from Italian flat-leaf parsley instead of classic basil. Whole-wheat pasta is sneakily hidden by the sauce, while freshly seared shrimp add body to the dish. Cooking tip: Sear the shrimp, then transfer the cooked pasta to the pan and toss with the pesto and…
Lemon and Pepper Fettuccine Alfredo
What could be better than tender noodles coated in a creamy alfredo sauce? The zing of lemon and black pepper adds a modern note to this indulgent classic.
Easy Chicken Tagine
With one large skillet and some readily available ingredients, you can make a zippy North African meal that calls on spicy harissa paste, found at Middle Eastern markets. Serve it over easy-to-make couscous for a filling dish.
Crunchy Salmon and Quinoa
Cooking the salmon on high heat for a short period of time makes for a bronzed crust and extra-moist fish. Serve it with a sweet and slightly spicy quinoa salad for a nutritionally stunning meal.
Lamb Stew with Rosemary Dumplings
Tender chunks of slow-cooked lamb get topped with steamed dumplings in this comforting meal.
Truffle-Scented Roast Chicken
Make an easy truffle butter and try this no-fail roasting method for an impossibly juicy chicken.
Hot Buttered Rum
This riff on the classic Hot Buttered Rum is brightened by the use of a compound butter that blends salted butter and bakeapple. If you can’t get your hands on bakeapple, plain butter (instead of the compound butter) will do the trick.
The Double Double
Topped with espresso, this comforting cocktail will give you a boozy jolt of java.
Inspired by pumpkin festivals in Nova Scotia, this Piña Colada is designed to sip beachside on a crisp fall day.
Jack with One Eye
Whisky, coffee and cherry liqueur mingle with mole bitters in this cocktail that’s classic with a twist.
This drink could be likened to a classic Old-Fashioned, made with maple sugar candy in place of a sugar cube.
The Best-Ever Apple Pie
This pie can be made up to 2 days in advance and stored in a cool spot lightly covered with plastic wrap.
Carrot, Celeriac & Pear Salad
Soaking the shaved carrot and celeriac in cold water turns them into wavy curls that give body to the salad.
Charred Brussels Sprouts with Spicy Lime Dressing
Adapted from Momofuku by David Chang and Peter Meehan.
Mushroom & Spinach Bread Pudding
These individual bread puddings are a great alternative to traditional stuffing.