Taste your way into 2013 with 12 exceptional new recipes for Hanukkah, Christmas, and New Year’s Eve. Plus Ruth Bourdain’s gift guide, holiday cookie tips, and more in our holiday-themed issue.
Download the free Gourmet Live app for access to all of the issues and recipes, and visit Gourmet.com to read this month’s issue in full, including:
Photo: Lara Ferroni
Easter and Passover are just around the corner, and one of the most important parts of any holiday is the food. With traditional favorites like brisket, lamb, matzo ball soup, ham, charoset, spring vegetables, deviled eggs, Easter bread, matzo brei, chocolate bunnies, and gefilte fish it’s no wonder why people look forward to these celebrations.
What is your favorite spring holiday food?
Boxing Day is celebrated the day after Christmas in Britain and Ireland, so I asked my English, Irish, and Scottish friends what they’re planning to eat today. The answer was slightly less exotic than I expected: leftovers. “We’d eat leftover turkey and then Christmas pudding and my mum’s Christmas cake,” said one expat friend. At least she said “pudding” and “mum.”
Why not give your leftovers a Boxing Day angle with this traditional Shepherd’s Pie? It would be great with leftover lamb, turkey, or beef from Christmas dinner. Follow it with the Quick Cranberry Trifles (made with leftover cranberry sauce) pictured above.
Do you have favorite Boxing Day foods you’d like to share?
Nothing quite says “convivial” more than the sound of a champagne cork being popped, especially in a bustling room, and even better if it’s in your honor. In that night of a thousand bubbles, everything feels special (and blurry). Whether you’re swirling Spanish Cava, pouring Prosecco, savoring sparkling Shiraz, German Sekt, or the French stuff, any bit of fizz marks a celebration, or at least gives you an excuse to have one. Here’s a round-up of my top five favorite champagne cocktails, all with a stiff kick.
What do you drink when a toast is in order?
This week we’re dishing out a double serving of articles, tips, recipes, and more in our Holiday Double Issue. Download the free Gourmet Live app for access to all of the issues and recipes, and visit Gourmet.com to read this week’s issue in full, including:
‘Tis the season for holiday parties, and Louisa of Living Lou has the perfect recipe for your appetizer platter. She adds a fresh twist to traditional stuffed mushrooms by mixing goat cheese and tangy cranberries into her festive Cranberry-Stuffed Mushrooms, which are the perfect pair with your choice cocktail.
Kick up the flavor factor of your holiday spread with an entire menu of sweet and savory recipes from our A Christmas Feast collection, now available in the Gourmet Live Store.
Toast to an evening of family and friends with our Pink Champagne Punch while you snack on Potted Crab piled atop crispy baguette slices. Move on to a main dish of tender Boneless Rib Roast with Garlic and Herbs before a sweet finale in the form of Cranberry Clementine Tartlets garnished with candied zest.
Download the free Gourmet Live app then head to the Library to access the Store for our A Christmas Feast collection.
My journey with alcohol began the way that many other girls start drinking: cranberry juice, vodka and a mission. My love affair with cocktails began on Valentine’s Day of 2003, shortly after my love affair with my college cohort ended. Before that, I had never had a sip of alcohol –no small feat for a young co-ed at a party school.
Although this gateway drink gets a bad rap in the cocktailing community because of its overt attenuation of the vodka flavors, it remains popular due to unparalleled drinkability. While this beverage may not be the most sophisticated, it’s certainly festive. Continue reading
In this week’s roundup we’re taking the guesswork out of breakfast fare for Christmas morning. From eggnog muffins and citrus cakes to bacon hash browns and classic pancakes, we’ve got you covered for a morning full of seasonal feasting.
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In this week’s roundup, we’re sharing our favorite ways to switch up your holiday side dish spread. From a spiced potato gratin to Dijon lentils, cook up our picks for these warming, seasonal favorites.
- Brandon Matzek of Kitchen Konfidence uses winter’s harvest to his advantage by pan-caramelizing Brussels sprouts in olive oil until crisp and golden and then topping them off with a sprinkle of Parmesan (pictured above).
- Sweet potatoes, baking potatoes and fragrant cumin come together in this cheesy Two Potato, Chili, and Cumin Gratin from KO Rasoi.
- Jessica Jones of Jonesing For… creates a dish that’s as frugal as it is delicious with her Warm Dijon Lentils.
- Mix cream cheese and jalapeños into your corn for a sweet and warming Mexican Corn side dish by Pip & Ebby.
- Pilaf gets a colorful and aromatic twist in A Life of Spice‘s Red Rice Pilaf made with chicken stock and Bay leaves.
- Dinner With Julie turns ordinary sweet potatoes into pillowy bites in Gnocchi with Roasted Sweet Potatoes and Mushrooms.