Who says a holiday roast has to be red meat or poultry? Take a page from my French husband’s family’s book of traditions and serve salmon!
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The first rule of thumb when entertaining is keep mum about how the food was supposed to appear or taste.
“Don’t come to the table with your food complaining, ‘Oh, I’m so sorry, it’s a bit overcooked, it’s undercooked, it was supposed to be...’” says celeb chef Ricardo Larrivee.
Full confession: I’ve never known what Swedish meatballs were.
Those of us who celebrate Hanukkah already are in serious prep mode (or realizing we should be). I like the lighting of the candles. I love giving people the perfect gift. But what we all probably love most are the latkes, or potato pancakes.
The prospect of roasting a duck strikes many a home cook as a mountain too high, but I’m not sure why.
As long as I can remember, I have been a fan of eggnog. And I’m no snob about it. I’ll drink store-bought as readily as homemade. It’s all creamy and delicious. And I’m always game to try new variations.
Classic holiday dishes usually are fattier, sweeter and heavier than our normal fare, so when a traditional dish actually is healthy without any tweaks, that’s something to celebrate, indeed!
There’s nothing wrong with a standard issue platter of delicious cheeses set out as part of a holiday party spread. In fact, we often find ourselves hovering around it. After all, eating cheese is far more enjoyable than small talk with strangers.
Holiday entertaining isn’t complete without an interesting dip or two. Here’s a selection of savoury and sweet ones to try.
ROMANO BEAN HUMMUS
This versatile and nutritious hummus is perfect with vegetables or crackers but also works well as a spread on wraps.
For a chunkier version, use a mortar and pestle to make the hummus.
To Ruth Reichl, recipes are a conversation and should serve as a stepping stone for readers to adapt them to their own taste.
In keeping with that, she uses a relaxed tone in her new cookbook “My Kitchen Year,” directing home cooks to add a glug of olive oil, season with a shower of pepper or toss in a hefty dollop of bourbon.