I love the holiday season. It's not just the actual holidays that I love, though I certainly look forward to and enjoy them. But I get excited in early December, and for a very good reason that stretches back to my childhood.
My mother and grandmother began their holiday baking in early December. Both of them were excellent, professional-...Read more
Recipes often give helpful options for ingredient substitutions or extensive variations. Savvy cooks can save time by looking for other changes that can be implemented.
Use your cooking knowledge to determine what steps can be altered without affecting a good final result. A vegetarian recipe I recently made inspired me. I had all of the ...Read more
ROMANECHE-THORINS, France -- Georges Duboeuf, now 83 years old, is old enough to remember when Beaujolais was the French wine of choice for many, if not most, American wine drinkers.
Light, fruity and absent of aggressive tannins, it was the perfect bistro wine. But the American wine scene has shifted substantially since Duboeuf began ...Read more
For years, nuts -- dense in calories and fat -- were considered off limits for people looking to shed a few pounds. However, in the last two decades research has uncovered numerous health benefits of tree nuts, including almonds, walnuts, pistachios, pecans, hazelnuts,...Read more
Each year hundreds of food books and cookbooks pass by my desk, and I always look forward to sharing my favorites with you during the holiday season. I know how tough it can be to search for that perfect present for the cook on your list. So here are a few of my picks for various types of cooks.
"Simple: Effortless Food, Big Flavors" (Mitchell ...Read more
With just a few simple steps, you can transform plain chocolate into a divine treat with this chocolate bark recipe. We stir chopped peppermint candies and chocolate-covered espresso beans into this chocolate bark, which is perfect for a gift.
Peppermint Mocha Chocolate Bark
Makes 36 servings
Serving Size: 1 1/2-inch piece
Active Time: 15 ...Read more
I'm a big fan of crowd-pleasing holiday meals that don't require carving a whole bird. Translation: Less time spent in the kitchen with hungry guests and more time sharing memories at the dinner table. During Christmastime in the Batali household, I look no further than braised chicken with sauteed apples and prosecco, which can be largely ...Read more
Happy St. Nicholas Day!
When I was little, I attended a Catholic grade school. I learned about St. Nicholas Day from the nuns. I brought my new-found knowledge home to my mom and she went right along with it.
I was really into gifts (still am), so when the nuns told me you were supposed to put your shoes by the front door and gifts ...Read more
Hot Cajun spices are contrasted with sweet grapes in this quick chicken dish. Boneless, skinless chicken thighs are a flavorful alternative to chicken breast. This dish is a breeze using Cajun spice seasoning blends to add zip to the chicken. There are many Cajun spice blends to choose from. They normally include cayenne pepper, chili powder, ...Read more
Q: Is the average person to whom you'd like to give a holiday gift of wine knowledgeable enough to accept a bottle with a screw-cap closure without being insulted?
I don't know the answer. Screw-cap bottle closures are well accepted in the industry, especially for wines not intended for long aging. But your intended gift-receiver may not know ...Read more
'Tis the season to feel stressed out. At least, that's how too many people feel as December looms before us. Suddenly, there are too many gifts to buy, too many parties to plan and cook for, too many cookies to bake, too many errands to run, too much food to eat. Oh, and I almost forgot to mention: too many pounds to gain.
Yes, the holiday ...Read more
When you have type 2 diabetes, what you eat matters. Too much carbohydrate can make your blood sugar spike, and too little can provoke a potentially coma-inducing drop. But might there be individual foods you can add to your diet that could help control those spikes ...Read more
I'm not sure exactly how long I have been making holiday gifts from my kitchen. I think it started when I found a recipe for almond cookie crescents when I was just out of college and gave them to the people I see throughout the year: doctors, dentists, my cleaners, hair cutter, friends, family. I learned then that giving something you have ...Read more
In this play on shrimp and grits, we simmered oats with scallions and cheese for a savory, creamy dish reminiscent of risotto. You'll even get your veggies with the sauteed baby spinach on the side. Serve with hot sauce and a glass of unoaked chardonnay.
Two-Pepper Shrimp with Creamy Pecorino Oats
Serving Size: 4-5 shrimp, 1/2 cup ...Read more
There are many dishes that create a sense of togetherness, but none is as famous as fondue. This dish of melted cheese originates from the Alps. The Swiss popularized and designated it a national dish in the 1930s. It eventually crossed the pond and became extremely popular in ...Read more
If you've got leftover caramelized onions, or you are about to make a recipe that uses them, double up. And while you're at it, grab that loaf of leftover bread because you are about to embark on a trip to France in one delicious vegetarian casserole based on the famous soupe a l'oignon ...Read more
After a summer full of sweet local tomatoes, the winter months can look bleak. But canned tomatoes are a sunny opportunity to enjoy that robust tomato flavor year-round. It turns out those cans can be coaxed into something pretty close to summer's bounty -- all they need is a little TLC.
My husband and I attended the most interesting dinner party this past weekend.
It was Friday evening. We were invited to visit with our friends Marc and Allen. They live in a condo closer to the center of the city so it’s always nice to venture down there and spend time with them and their little puff ball of a dog named Oreo.
What made this...Read more