Holiday
21 - 40 of 64 Results
21 - 40 of 64
Holiday
  • Crab and Bacon Beignets with Harissa Aioli

    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.

  • Champagne Cake with Gin Buttercream Frosting

    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 and Root Vegetable Stew

    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.

  • Spinach, Pear, Dried Cranberry and Maple Glazed Walnut Salad with Warm Bacon Vinaigrette

    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.

  • Thanksgiving Toddy

    Nothing says Thanksgiving to me quite like the warm, fall flavors of whiskey, ginger, and Allspice. This toddy makes for a great after-dinner drink, or just something to sip on while working in the kitchen all day.

  • Fall Colors Cocktail

    When I think of New York in the fall, I think of changing colors, cool nights, and apples. The greens and tomatoes at the farmers markets in Brooklyn gradually disappear and are replaced by many different varieties of apples. This cocktail is a spicy, rich and warming drink to have on one of those cool fall evenings. This cocktail is easy to make and can work with a variety of spirits. You can make an individual serving or make a large batch and serve it as a punch at a party. Watch how this cocktail is made HERE.

  • Rosemary Garlic Olive Oil Mashed Potatoes

    The addition of rosemary and garlic along with a top notch extra virgin olive oil bring the traditional mashed potatoes to a shining star dish all by itself. The fact that it’s super easy to make is just a bonus.

  • Wild Mushroom and Leek Sourdough Stuffing

    This vegetarian friendly stuffing is one of the surprising highlights of a more traditional meat laden menu. It is bursting with “meaty” umami flavor courtesy of the blend of wild mushrooms used. Dry vermouth, a fortified wine flavored with various herbs and botanicals, adds an additional layer of subtle sophisticated flavor.

  • Turkey Meatballs in Cranberry BBQ Sauce

    The combination of turkey and cranberries are obvious to anyone that has sat down for a Thanksgiving meal. But the tart tangy cranberries also work well in a bright and colorful BBQ sauce base for turkey meatballs. This crowd-pleasing appetizer is an excellent addition to any holiday buffet or party. Feel free to use fresh or frozen cranberries for this recipe. And if you can find it, try to use ground turkey thigh meat as it is more tender and juicy.

  • Roast Turkey with Herbes de Provence and White Wine Gravy

    One of the biggest dilemmas in roasting a turkey is how to keep the breast from becoming dry and overcooked while making sure the thigh and legs are fully cooked. Brining ensures overall juicy meat in general while the technique of first roasting the bird upside down allows for the dark meat to get a jumpstart on the cooking. It also means the breast self-baste in the beginning with the natural juices running down over it. Turning the turkey right side up halfway through the roasting ensures a beautiful browned skin bird, ready for presentation. Don’t worry if the breast has indentations from the roasting rack once you flip it over. As it continues to cook, it will plump up.

  • Maple Sweet Potato Casserole with Brown Sugar Meringue

    The traditional sweet potato casserole with sticky sweet marshmallows on top is a classic favorite at Thanksgiving dinner tables. This re-imagined version brings it to a whole new level with a pecan crumble for texture as well as a sweet and fluffy brown sugar meringue piped on top. If you don’t like your sweet potato casserole candy sweet, just skip the meringue topping and bake it with the pecan crumble alone.

  • Apple Cranberry Cobbler with Pumpkin Biscuits

    One of the easiest desserts to make for a crowd is apple cobbler. There’s no need to fuss with pie crust and everyone can take as big or as little a serving as they want. The addition of the pumpkin and pumpkin spice in the drop biscuit topping makes this a new Autumnal classic, perfect for those looking to serve something a little bit different for Thanksgiving dessert or just looking to make an easy comfort dish to end a Fall or Winter dinner party.

  • Grilled Cheese Caprese with Balsamic Syrup Drizzle

    This is what happens when a simple grilled cheese sandwich grows up and learns the art of self-expression. The deep, rich umami (savory) flavor of the roast tomato provide the perfect foil for the creamy, rich cheese and the surprising tangy sweetness of the balsamic syrup.

  • Dill Pickled Baby Carrots

    Use real baby carrots with the greens partially on, and not “baby cut” carrots, which are much shorter and thicker, and are simply large carrots that are cut into a “baby carrot” shape.

  • Clams Rockefeller

    It is said that the original dish, Oysters Rockefeller, got its name because the sauce was as rich as the richest American, John D. Rockefeller. That may have been a compliment in the late 1800s, but times and tastes have changed. In this version using clams, the flavor of the seafood is enhanced, rather than obscured, by the sauce to allow the ingredients—and the cook’s finesse—to shine.

  • Chocolate Drizzled Coffee Brownies with Vanilla Egg Cream Shooters

    There are many theories about how the eggless egg cream got its name. One leading story is that this iconic New York soda fountain drink sounded richer and more luxurious when it was thought to have an egg in it—but was more affordable to the masses without it.

  • Blackened Green Beans

    While “blackening” was a traditional New Orleans method of cooking spice-rubbed foods over very high heat, with the right seasoning blend, you can get equally good result over medium high heat. The idea is to slightly scorch, or blacken, the surface of the food to give it a deep, rich, savory flavor.

  • Black and White Doughnuts

    The Black and White cookie is New York’s iconic dessert, recognizable everywhere as belonging to the heart and soul of the Big Apple. But, truth be told, not everyone loves the cakey cookies as much as they love the City. For those folks—and their Black and White Cookie-loving brethren, here’s a dessert that takes it to the next level—without losing the great New York spirit.

  • Shrub Cooler Cocktail

    A shrub is a fantastic way to preserve fruit at the peak of its season so that it can be enjoyed in the months to come. Get inspired by seeing what's available at your local farmer's market. This time of year in the Bay Area, there are myriad varieties of small plums available that are perfect for pies and jams, and especially shrubs. Watch how this cocktail is made HERE.

  • Lobster Newburg Crepes

    Lobster Newburg is a classic New York dish made popular in Delmonico’s, a Manhattan restaurant established in 1827. This luxurious dish, with lobster, butter, cream, sherry, brandy and thickened with egg yolk, was the epitome of upscale fine dining, became incredibly popular with the after-theater crowd in New York. The addition of the vanilla in a savory crepe sounds odd, but vanilla works with seafood and shellfish like lobster. Don’t be put off by the ingredients or name, as both the crepe and the Lobster Newburg filling are much easier to make than they sound.