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December/January 2015

Bourbon Crème Anglaise

This rich sauce is delicious with the Creole Bread Pudding. You can leave the bourbon out for a vanilla crème anglaise that the kids can enjoy, too.

  • Brandy Sugarplums

    Reminiscent of gingerbread cookie dough, these sweet, no-bake treats are balanced by dried cranberries and a good amount of salt and brandy.

  • Browned-Butter Seared Brussels Sprouts with Cauliflower Cream

    The luxurious flavor and texture of a creamy cauliflower purée contrasts the grassy nature of Brussels sprouts in this elegant dish. Enjoy it with seared fish or roast chicken. It…

  • Beef Filet with Porcini and Roasted Shallot Sauce

    Intensely aromatic dried porcini mushrooms season both the beef and the make-ahead sauce in this elegant dish. The genius "reverse-sear" method makes it perfect for the holidays because you can…

  • Fennel-Rubbed Pork Tenderloin with Escarole and Apple Salad

    Garlicky pork pairs perfectly with a crisp salad in this easy supper.

  • Fig-Glazed Pecan-Stuffed Pork Tenderloin

    Louisiana is known for its plump fresh figs, but since most people don’t have access to them during the holiday season, I’ve adapted this recipe to work with dried Mission…

  • Garlicky Green Beans with Almonds

    Simple yet full of flavor, this side dish is a welcome addition to the rich offerings on the Réveillon table.

  • Oven-Fried Chicken Cutlets with Hazelnuts

    Few can resist the lure of a crispy, golden chicken cutlet. This one includes a fragrant hint of rosemary and toasted hazelnuts, and—bonus!—there’s no messy egg dipping involved in making…

  • Orzo with Pistachios and Lemon

    This pasta side dish is delicious served with roast chicken or braised short ribs.

  • Mustard-and-Herb-Butter-Rubbed Prime Rib

    A butter, Dijon, rosemary, and thyme crust hugs this juicy roast. The genius "reverse-sear" method lets you roast the meat hours ahead of the final sear, so you can pull…

  • Roasted Brussels Sprouts with Caramelized Onions

    Flavored with thyme and a little cider vinegar, the soft and sweet onions nestle into the tender, roasted sprouts, so you get some with every bite.

  • Raisin-Pecan Granola

    This classic nut-and-raisin granola gets an extra dimension of texture and flavor from the addition of rolled wheat flakes along with the usual oats. Want to stick with just oats?…

  • Sautéed Spinach with Shallots and Mustard

    A bit of dry mustard gives an unexpected zing to this simple side dish. It's excellent served with Oven-Fried Chicken.

  • Spicy Rice Noodle Stir-Fry

    With a nod to pad Thai, this noodle dish makes an exciting, meat-free weeknight dinner. The short-cut trick is using slaw mix.

  • Southwestern Pulled Chicken and Chile Hash

    Fresh poblano chiles and dried ancho chile powder make this one spicy hash. Top it with a fried or poached egg to make it even better.

  • Spicy Pulled Chicken Lettuce Wraps with Peanut Sauce

    A quick peanut sauce and a bright, refreshing carrot-and-cucumber slaw dress up the chicken in these Asian-inspired lettuce wraps. You can put all the fixings on the table and let…

  • Sesame Coconut Granola

    Coconut sugar, oil, and shredded coconut add a haunting flavor that makes this granola downright addictive. Rolled wheat and triticale flakes add an extra dimension of texture to the usual…

  • Sweet & Sour Fried Brussels Sprouts

    On paper, this recipe looks a little crazy: fish sauce, rosemary, and pepitas? But it works. Every bite is an explosion of texture and flavor. If frying is not your…

  • Salt-and-Pepper Roast Beef with Béarnaise Sauce

    This roast is perfect for the holidays, since it uses a brilliant "reverse-sear" method: roast the beef in a low oven first, then sear it on the oven or stovetop…

  • Sweet Cheese Strudel

    The rich, not-too-sweet filling for this strudel is made with farmer cheese, a fresh, moist cheese with very small curds that’s the basis for many central European desserts. You can…

  • White Asparagus, Parsley, and Cranberry Salad

    One of the great surprises about white asparagus is how deliciously crisp and refreshing it is raw. Slicing it thin makes peeling unnecessary, but be sure to trim off the…

  • Wedge Salad with Spicy Pecans and Blue Cheese

    This New Orleans take on a classic wedge salad brings together tender Bibb lettuce, crunchy pecans, salty cheese, and a vinaigrette made with two beloved Southern pantry staples, Steen’s cane…

  • Vanilla Marshmallows

    These vanilla-flecked treats have an ideal consistency: fluffy without being too chewy, soft and plush, perfectly light and airy. The better the vanilla you use, the better they will taste.…

  • Cream of Mushroom Soup with Ale and Cumin

    A far cry from the canned version, this rich soup is rounded by hints of warm, toasty cumin and gently bitter brown ale.

  • Cannellini Beans over Garlic Toast

    The irresistible garlicky aroma wafting from these hearty open-face sandwiches comes from a flavored butter that’s slathered over the warm bread and also mixed into the beans.

  • Cheddar and Sausage Waffles

    Though these savory waffles are perfect for a holiday brunch, they also make a fun, change-of-pace weeknight dinner.

  • Classic Almond Biscotti

    These crisp, lightly sweet biscotti are traditional, but with the addition of lemon zest and vanilla and almond extracts for a flavor boost, plus baking powder to keep the cookies…

  • Crab Bisque with Cauliflower and Brie

    Brie and cauliflower may sound strange in a crab bisque, but the combination is magical, as they enrich the soup and give it body. Making homemade crab stock is the…

  • Creole Seasoning

    The crunchy pecans in the Wedge Salad with Spicy Pecans & Blue Cheese recipe get their so-good-you-can’t-stop-eating-them flavor from Creole seasoning. This New Orleans spice mixture usually includes paprika, hot…

  • Creole Bread Pudding

    This cinnamon-and-nutmeg-spiced bread pudding is a New Orleans Creole tradition. If you like, serve it with Bourbon Crème Anglaise.

  • Chinese-Style Brussels Sprouts with Black Beans, Smoked Almonds, and Cilantro

    Spicy and salty and savory, these are not your mother’s Brussels sprouts. You may have to stop at the Asian market for a couple of the ingredients, but the recipe…

  • Cherry-Pistachio Granola

    Crimson dried cherries and bright green pistachios make this granola a particularly festive-looking holiday gift. The recipe doubles easily so there’s plenty to give away. Rolled barley and wheat flakes…

  • Pasta with Marsala Mushrooms

    For a quick weeknight dinner, it doesn’t get much better than this pasta dish, which marries dry Marsala wine, mushrooms, rosemary, and mustard. A green salad and wine are all…

  • Pappardelle with Creamy Smoked Salmon, Caper, and Dill Sauce

    This stunning dish is easy enough to make on a weeknight yet tastes so good that you’ll want to flaunt it for company.

  • Potato-Artichoke Gratin

    This creamy potato gratin is a must for a Réveillon menu. The caramelized onions add loads of flavor, while the artichokes give the dish a lovely tangy edge that cuts…

  • PB&J Granola

    It's the classic kid's sandwich in breakfast form: a chunky granola loaded with peanuts and dried strawberries.  Rolled spelt and kamut flakes add some variety in the texture and flavor,…

  • Pumpkin Seed-Fig Granola

    Hearty rye and spelt flakes complement the usual rolled oats in this granola, with warm autumnal notes from dried figs, cinnamon and pepitas. Prefer to use just oats? Feel free;…

  • Thai Pork Broth

    Though Thai Hot-and-Sour Shrimp Soup tastes terrific when made with just water, the more flavorful and traditional way to make it is with pork broth. This recipe makes more broth…

  • Tangy Pulled Chicken Sandwiches with Pickled Onions, Apple, and Smoked Cheese

    Inspired by Carolina-style barbecue, this sandwich gets plenty of zing from a spicy, vinegary sauce and quick-pickled red onions. Any leftover onions can be refrigerated for up to 2 weeks.

  • Thick-Cut Orange Marmalade

    Though the main flavor of this marmalade is orange, the addition of some lemons makes it less cloyingly sweet. You’ll notice there’s no added pectin; it comes from the skin…

  • Thai Hot-and-Sour Shrimp Soup (Tom Yam Kung)

    This hearty, flavorful soup is traditionally served alongside main dishes, with plenty of jasmine rice, but it can also be served as a first course.

  • Honey-Chipotle Glazed Flank Steak

    When you’re craving a little barbecue flavor in winter, this recipe does the trick. Serve with mashed sweet potatoes.

  • Holiday Rum Balls

    These easy, no-bake truffle-like confections have a dense, creamy consistency punctuated by the rum's heat. Macadamia nuts and warm spices give them tropical feel.

  • A Crescent City Christmas

    Restaurateur Ralph Brennan celebrates the season with Réveillon, a time-honored New Orleans holiday feast.

  • How to Make Biscotti

    Learn the secrets to this classic Italian cookie. (Hint: Bake them twice.)

  • A Genius Method for Cooking a Holiday Roast

    Use the reverse-sear technique for perfectly cooked beef tenderloin or other big cuts of beef.

  • How to Make Tom Yam Soup

    Thai food expert Andy Ricker shares his recipe for an intensely flavorful hot-and-sour shrimp soup.

  • How to Make Apple Strudel From Scratch

    It’s easier than you think, and the results are as impressive as can be.

  • Apple Strudel

    One bite of this strudel, with its flaky pastry and sweet spiced apple-nut filling, and you’ll understand why it’s worth it to make strudel from scratch. For the filling, use…

  • Pulled Chicken

    Seasoned with garlic, bay, and paprika, this versatile chicken is delicious in a number of dishes. You can shred it as soon as it cools and refrigerate it for up…

  • Soppressata-Mushroom Pizza

    Spicy soppressata sausage, tender mushrooms, gooey fontina, and fresh tomatoes and basil are a fabulous combination. Cut into small pieces, the pizza makes for perfect party fare. Balsamic glaze lives…

  • Cinnamon Mashed Sweet Potatoes

    These sweet, rich potatoes go well with the Honey-Chipotle Glazed Flank Steak.

  • Chocolate Bourbon Balls

    These deep, dark confections are a bit like truffles (though much quicker to make), with sophisticated, toasty flavors from nuts, coffee, and bourbon.

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