This stunning holiday cake is a fun weekend project. Each component can be made separately and refrigerated ahead of time, which makes assembling the cake fairly easy. The ermine frosting is an old fashioned cooked flour frosting which is a soft mellow frosting that complements the tart cranberry filling.
This savory version of classic beignets is perfect for holiday parties; crab and bacon make them a fan favorite. Harissa is a spicy red pepper sauce that can be found at upscale grocery stores and online. The harissa aioli sounds impressively difficult to make but is actually quite easy. The trick is to go slow in the beginning as you add the oil.
Traditionally biscotti are Italian semi-sweet cookies that are served with coffee or tea. There’s no reason these twice-baked treats can’t also be savory! These olive and rosemary biscotti are perfect for an easy make-ahead appetizer for a dinner party or buffet.
New Year’s Eve deserves a celebratory dessert and what better dessert than one that uses sparkling wine in the cake? Don’t forget to brush the cake with the extra dose of champagne before frosting. It gives the cake a little bit extra sparkle.
Rabbit is a great, impressive type of meat to serve for dinner and it’s very easy to make. Ask your butcher to cut the rabbit into pieces before making the stew. This hearty stew uses red wine and chicken stock along with the root vegetables to make for a comfort food that is sophisticated enough to serve at a dinner party.
With all the heavy winter dishes this season, sometimes you need a little bit of a break. This spinach salad is the perfect solution. The maple glazed walnuts and the warm bacon vinaigrette make this a special salad, perfect for company or just an evening in from the bitter cold outside.
Cranberries aren’t just for sauce! They make a lovely tart companion for apples, and add a burst of bright color to crepes. Filled with a sweetened yogurt (or splurge with sweet whipped cream!) these crepes would make a lovely dessert. Leave them less sweet, and they’re perfect for brunch.
Combine hard-cooked eggs with different flavor inspirations from Spain, Italy and Provence, like sundried tomatoes, capers, and tapenade, for flavorful, savory sandwiches or easy hors-d’oeuvres.
Toasting the quinoa before cooking keeps the grains from clumping so they stay subtly crunchy.
No pie plate? No problem! Start cooking apples in heavenly syrup on the stove and finish baking in the oven.
Freekeh, sometimes called green wheat freekeh, is similar to bulgur and adds an earthy wholesomeness to this simple, satisfying soup. It’s available either cracked or whole—if you can’t find cracked freekeh, use whole, but simmer it in the broth, covered, for about 20 minutes, before adding them both in step two.
This is a thing. Its one dessert made up of two kinds of doughnuts, sweet whipped cream, salted caramel and shaved dark chocolate. It is as good, as fun and as decadent as it gets. Just don’t make a nightly habit of it.