Choosing what to bake during the holidays offers limitless possibilities. So how do you choose a new recipe to add to your time-tested classics? Take our quiz here to see which type of holiday cookies suit you best (and find recipe suggestions), then flip through this season’s cookie guide for even more ideas.
I am totally spoiled. I know it. My liquor cabinet stretches to hundreds of bottles. For me, it’s not a matter of whether I should use, say, gin in a cocktail. It’s a matter of which gin from among a dozen or more offerings. Should I go with a classic London dry, such as Tanqueray or Beefeater, or perhaps Plymouth? Maybe one of the new American craft-distilled gins, or perhaps one of the sweeter, Old Tom-style gins? Or how about one of several Dutch genevers?
The Post’s Food writers and editors have put together a list of gift ideas that will help make your favorite foodies’ time in the kitchen more efficient, and their time at the dining room table with friends and loved ones even more pleasurable — plus some fun ideas for host/hostesses and thank-you gifts that go beyond a bottle of wine. Compiled by Carol Blymire, Bonnie S. Benwick and Joe Yonan.
Deputy Food Editor Bonnie S. Benwick compiled the top 10 cookbooks of the year, along with hometown favorites and others that deserve a place on your bookshelf.
To many people, bubbles in wine are synonymous with champagne, while purists will argue (rightly) that true champagne comes only from the region of that name in France. Champagne is wonderful, but it has a big problem, and that problem sounds like “ka-CHING!”
“Watch your step,” Stephanie Willis says, as we carefully descend into the basement kitchen at 1905 restaurant in the Shaw neighborhood. “It’s a little precarious.”
Gail Dosik of "One Tough Cookie" in New York City demonstrates how to build and decorate a Christmas tree using cookies.
While others were indulging in traditional desserts last Thursday, at my table an Aegean pistachio chocolate tart and upside-down three-chocolate brownie pie won the day. They were the creations I fashioned from goodies acquired at Zoe’s Chocolate, in Frederick and Waynesboro, Pa., and Spagnvola Chocolatier in Gaithersburg.
With the holidays approaching, it’s time to recommend books to give the wine lovers on your list. Here are my top picks from among wine books released this year.
I think of my great-grandfather most at Christmas. He was born to Polish immigrants on the Feast of the Epiphany. He was named Caspar after one of the three Magi, though he went by his middle name, Anthony (and I knew him simply as Pappy). Many of his flannel shirts were a Christmasy red plaid. But more than that, more than the accordion on his knee and the polka in his whistle, I remember him for pierogi.
I think I’ve got the perfect pie crust down pat. Even if being a pastry chef weren’t my chosen profession, I would have spent years working on the formula — because my husband (also a chef) loves pie.
Don’t worry: I’m not here to suggest that you concoct a Thanksgiving feast sized to serve one — and that you then eat it alone, in the dark, in shame. This Thursday is nothing if not community-oriented, and single folks who are able to should be enjoying it in the company of family, friends or both.
There are several myths about Thanksgiving and wine, and I’m sorry to say that they have been propagated by lazy wine writers looking for an easy November column. Unfortunately, they have the effect of making our wine choices for the feast more stressful than they ought to be. Wine writers should not be making this harder; we’re here to take the stress away by pointing you to the sure things, the wines that offer more value than their price would suggest.
No matter how you slice it, there’s a dilemma inherent in serving fake meats on Thanksgiving — and it has nothing to do with sacrificing the traditional spread of roast turkey, oyster dressing and pan gravy.
If Thanksgiving were a movie, it would be one of those sprawling Cecil B. DeMille affairs.
If you were looking to lighten your Thanksgiving spread, lessons from a California kosher cooking instructor would be an unlikely yet inspired place to start. A turkey rubbed with ground sumac, garlic and olive oil, raised to reddish-bronze glory on the grill. Brussels sprouts brightened with pomegranate seeds and pistachios. Individual tarts with apple, fresh cranberries and thin wedges of almond paste.
The cookhouse on Waltz Farm sits 50 yards from where owners John and Sally Waltz live in Smithsburg, Md., but it’s practically a spacewalk away from the universe of modern convenience. Windows, candles and a fireplace provide its light and heat. Built in the mid-1800s, the 12-by-24-foot wooden structure bears patinas and aromas of the past. John’s ancestors did their laundry there, butchered their hogs, rendered lard and made scrapple.
No matter where our family chooses to celebrate Thanksgiving, I look forward to being transported to Hawaii.
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