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Issue 126

Baked Alaska with Chocolate-Rum Sauce

This layered ice cream cake with its regal crown of meringue always elicits oohs and aahs. Though no single part of the recipe is complex, it takes some time to…

  • Beef Tenderloin with Cool Horseradish-Dill Sauce

    Horseradish is a classic pairing with beef. In this version, a room-temperature (or cold) beef tenderloin makes the perfect centerpiece for a buffet table, accompanied by a cool, creamy dill…

  • Beef Tenderloin with Cornichon-Caper Herb Sauce

    Capers and cornichons add briny flavor to this pesto-like sauce, brightening up the buffet-table standard of cool (or room temperature) roasted beef tenderloin.

  • Broccoflower and Cremini Mushrooms with Garlic and Rosemary

    I love the lime-green color and sweet, nutty flavor of Broccoflower (aka green cauliflower), but you can also use white cauliflower in this earthy and fragrant side dish. For the…

  • Brussels Sprouts and Leeks with Lime-Ginger Butter

    Lime and ginger brighten the deeply nutty character of well-browned Brussels sprouts and silky leeks.

  • Butternut Squash with Spinach, Raisins, and Pine Nuts

    Elegant yet comforting, this side dish has layers of flavor thanks to the earthy-sweet squash and raisins, the fresh spinach, and the rich salty toasty top notes from the cheese…

  • Buckwheat-Bacon Waffles

    Buckwheat and whole wheat flours give these waffles a nutty flavor, while bacon adds a smoky, salty crunch. Look for buckwheat flour in well-stocked supermarkets.

  • Baked Apricot French Toast with Crunchy Corn Flake Streusel

    An overnight soak in apricot-almond custard creates a meltingly soft, creamy interior for this baked French toast dish, while the corn flake crumb topping offers a crisp contrast. This recipe…

  • Farfalle with Sausage and Fennel

    Cooking the links whole and then slicing (rather than trying to slice soft raw sausage) results in neat round coins that stay super juicy. Feel free to use chicken sausage…

  • Fried Goat Cheese Salad with Grapes and Hazelnuts

    This bistro-style salad pairs crispy cakes of fried goat cheese with mildly bitter radicchio, peppery arugula, crunchy hazelnuts, and sweet grapes.

  • Fried Chickpeas with Garam Masala

    Once you start eating these crispy spiced chickpeas, you won’t want to stop. They do pop in the pan as they fry, so use a splatter guard or stand back…

  • Endive, Walnut & Grape Salad

    This bright, fresh salad is a wonderful contrast to the other rich dishes in the Nordic Christmas Feast menu. In Scandinavia, chicory (Belgian endive) is called yule salat because we…

  • Dried Cherry and Coconut Granola

    Wake up to a fresh batch of cardamom-scented granola, which becomes crisp overnight in the cooling oven. It’s delicious with almonds, pistachios, and dried cherries, but you can use any…

  • Garlicky Shrimp and Tomatoes

    The combination of flavors in this robust dish is reminiscent of cioppino, San Francisco’s popular seafood stew. It’s not a mistake that raw garlic gets stirred into the sauce at…

  • Gorgonzola and Fontina Nachos with Fennel and Mint

    This sophisticated take on nachos may sound unusual, but the salty-tangy Gorgonzola and creamy fontina meld beautifully, fennel seeds add a subtle anise note, and fresh mint brightens the mix.…

  • Lamb and Goat Cheese Burgers with Roasted Red Pepper Relish

    There’s a double dose of fresh goat cheese here—as little pockets of flavor inside the burgers and as a creamy spread on the buns. The egg and breadcrumbs in the…

  • Latkes

    The potato mixture for these ultra-crispy latkes looks loose, but it stays together and forms a golden crust when it hits the hot oil. This recipe can easily be multiplied…

  • Noodle Soup with White Beans and Collards

    This flavorful and comforting soup is just what you need on a cold winter night. To quickly cut the collards, stack a few leaves and roll them into a tight…

  • Minty Herb-Feta Sauce

    A little bit of feta makes this fresh herb sauce richer and adds some tangy flavor, too. Paired with this Sear-Roasted Beef Tenderloin, it makes a bright centerpiece to a…

  • Overnight Gingerbread Steel-Cut Oatmeal

    Rich with molasses and warming spices, this oatmeal brings to mind old-fashioned gingerbread. A quick boil at night and an overnight lounge in the fridge means the notoriously slow-cooking grains…

  • Roasted Cauliflower and Goat Cheese Frittata

    Roasting the cauliflower under the broiler gives it toasty, golden edges in just minutes, while the goat cheese, dill, and quickly pickled red onion add tons of flavor to this…

  • Roasted Chicken, Chickpea, and Cauliflower Salad

    This party-worthy main-course salad is a wonderful combination of roasted chicken thighs and cauliflower, chickpeas, pickled red onions, olives, and peppery arugula. It’s simultaneously refreshing and filling.

  • Roasted Red Pepper and Paprika Sauce

    Inspired by the flavors of Spain, this rosy sauce has a sweet-smoky flavor that’s perfect with Sear-Roasted Beef Tenderloin. It's delicious paired with roast chicken, pork, or lamb, too.

  • Roast Pork with Crisp Crackling & Red Currant Gravy

    Pork is especially popular in Denmark, where it’s the centerpiece of our Christmas table. Be sure to offer everyone some of the fragrant onion-orange stuffing and crunchy crackling along with…

  • Red Wine Chicken Stock

    This chicken stock is used as the base for the Red Currant Gravy. It has a robust chicken flavor with added acidity and earthiness from the wine and celery root.…

  • Seared Duck Breasts with Pear-Bourbon Relish

    This gorgeous main course is elegant enough for company, yet it’s simple and quick to make. Serve with wild rice and sautéed spinach.

  • Shiitake and Roasted Red Pepper Puff Pastry Tart

    Almonds and tarragon may seem like unusual additions to a mushroom and pepper tart, but the combination is simply amazing. Serve a slice with a green salad to make it…

  • Striped Bass en Papillote

    Roasting fish in packets (en papillote) allows it to steam in its own juices, intensifying its flavor. Substitute black bass or halibut if striped bass is unavailable.

  • Spicy Papaya Salad

    This savory fruit salad is great with chicken, fish, or roast pork. The optional allspice is a nod to its Jamaican inspiration.

  • Seared Scallops with Cucumber and Jalapeño

    These cool bites offer a wonderful combination of flavors and textures, pairing tender, caramelized scallops with crunchy cucumber, spicy jalapeño, fresh cilantro, and a squeeze of lime. You can easily…

  • Smoked Trout with Apple and Crème Fraîche

    In this savory-sweet nibble, thinly sliced apple is a fresh, creative stand-in for crostini or crackers. If you don’t have roasted walnut oil, use any other roasted nut oil, such…

  • Spicy Sesame Tuna Tartare

    Lighter than sushi, this hors d’oeuvre features the delicious contrast between silky raw tuna and crunchy rice crackers. You need very little wasabi for this recipe, so if you don’t…

  • Spiced Lamb Chops with Chickpea Purée

    You’ll be amazed by the deep flavor and luscious texture of this chickpea purée, which is enriched with crème fraîche. A buttery pan sauce and fresh mint tie everything together.

  • Sear-Roasted Beef Tenderloin

    Tenderloin has a wonderful texture, but its flavor can be a bit bland. This recipe brings out its natural goodness by salting ahead to concentrate flavors, searing to develop a…

  • Sear-Roasted Beef Tenderloin with Cognac-Peppercorn Cream Sauce

    Sophisticated yet comforting, this sauce is a sure-fire crowd pleaser.

  • Sear-Roasted Beef Tenderloin with Port and Cranberry Sauce

    Heat and sweet come together in this deep burgundy sauce that’s simply stunning on the holiday table.

  • Spice-Cured Salmon with Beets & Horseradish Cream

    Cured salmon (gravad lax) is quintessentially Scandinavian. It's served in every season, but this version is perfect for Christmas, thanks to the festive warm spices and orange zest. The tangy…

  • Sweet & Sour Spiced Cabbage

    Braising cabbage with butter, apple juice, red currant jelly, and spices gives it amazingly rich flavor (the dish is an essential part of a traditional Scandinavian holiday meal). Leftovers are…

  • Sausage and Egg Enchiladas with Tomatillo Sauce

    Tortillas stuffed with spicy chorizo, scrambled eggs, and potatoes are topped off with a tangy tomatillo sauce and melted cheese for a breakfast that will keep you warm all day.…

  • Warm Spiced Olives

    This recipe gives you two hors d’oeuvres in one—fragrant spiced olives and an infused oil that’s perfect for dipping crusty bread.

  • Warm Chicken Pâté

    It’s not traditional to serve chicken liver pâté warm, but it’s undeniably delicious. This decadent recipe uses both chicken livers and thighs for a milder flavor. Serve with toast points,…

  • Zucchini Casino

    In this creative spin on clams casino, zucchini coins stand in for the bivalves.

  • White Wine & Elderflower Gløgg

    Throughout December, Scandinavians meet outside to drink the hot spiced wine punch known as gløgg (pronounced "gleug") and sing carols—it’s like a cocktail party in the snow. Red wine is…

  • Crackle Brittle

    This brittle is based on the filling of the celebrated Crack Pie we serve at my bakeries. An easy no-boil recipe, it’s a good option for anyone nervous about a…

  • Cranberry-Pecan Croutons with Gruyère and Rosemary

    Crisp on the outside, tender within, and covered in melted cheese, these ooey-gooey herby croutons are to die for. Any fruit-nut bread will work well here; walnut-raisin is a great…

  • Creamy Crab and Artichoke Dip

    Splurge on fresh jumbo lump crabmeat for this tasty dip or, for a less expensive option, use pasteurized “special” crabmeat from the canned seafood aisle (Boss or Chicken of the…

  • Chickpeas with Bay Leaves and Herbs

    Cooking dried beans is a hands-off process, and the tender, creamy results are well worth the minimal effort. Use these chickpeas in Pasta with Chickpeas, Sweet Peppers, and Rosemary, Pork…

  • Creamy Chile Sauce

    Chipotle chiles pack some heat, but it’s tamed by sour cream. This sauce is wonderful with Sear-Roasted Beef Tenderloin, and it's delicious paired with roast chicken, pork, or lamb, too.

  • Chimichurri Sauce for Beef Tenderloin

    Based on an Argentine sauce for grilled meats, this zingy condiment, originally developed to accompany a Sear-Roasted Beef Tenderloin, brightens up any wintertime roast.

  • Creamy Lemon and Herb Sauce

    Pulverizing the herbs makes their flavor stronger, a good thing for a cold sauce where flavors can be muted. This lemony sauce is wonderful paired with Sear-Roasted Beef Tenderloin, and…

  • Carrots and Parsnips with Bacon and Thyme

    Bacon adds its smoky goodness to this versatile side dish. Cut the parsnips just a tad bigger than the carrots because they soften more quickly.

  • Caramel Potatoes

    It may seem odd to cook potatoes in caramel, but they’re incredibly delicious, and Christmas dinner at our house wouldn’t be the same without them. The secret to this recipe…

  • Applesauce Trifles

    These trifles of caramelized oat-rye-spelt clusters, vanilla-infused applesauce, and whipped cream are a riff on a classic Scandinavian dessert known as Veiled Country Lass. Belle de Boskoop apples, native to…

  • Panang Curry Beef with Basil

    This easy-to-make dinner will satisfy your craving for Thai food. Panang curry paste is milder than red curry paste and usually includes peanuts; look for it in the Asian section…

  • Pasta with Chickpeas, Sweet Peppers, and Rosemary

    While the exact recipe changes with the region, this classic dish of chickpeas, pasta, and rosemary is served throughout central and southern Italy; a drizzle of aromatic rosemary-chile oil finishes…

  • Pork Medallions with Chickpeas and Cabbage

    In this flavor-packed, one-skillet supper, pork tenderloin medallions are topped with creamy fontina and tangy-salty prosciutto and cooked on a bed of tender cabbage and earthy chickpeas.

  • Porcini-Leek Sauce

    Dried porcini mushrooms add the perfect earthy note to a creamy leek sauce. Serve as an accompaniment to this simple Sear-Roasted Beef Tenderloin. It's delicious paired with roast chicken, pork,…

  • Parsley-Walnut Sauce

    Don’t be afraid of the anchovy in this sauce; it’s there to deepen the flavor without adding a fishy taste. The sauce is great with Sear-Roasted Beef Tenderloin, and it's…

  • Toffee-Style Brittle

    This boiled candy is a good one to have in your repertoire because it’s so versatile. Depending on your add-ins, it can be classic or offbeat, sweet or spicy. Be…

  • Tangy Rosemary and Tomato Sauce

    Fresh rosemary adds its piny perfume to this intensely flavored tomato sauce. It's great with Sear-Roasted Beef Tenderloin, but it's delicious paired with roast chicken, pork, or lamb, too.

  • A Nordic Christmas Feast

    Danish chef and cookbook author Trine Hahnemann shares her family’s menu for the most festive meal of the season.

  • How to Make Latkes

    Learn to make these crisp, golden potato pancakes.

  • Pot O'Gold

    Cook a big batch of chickpeas for a head start on quick and delicious weeknight dinners

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