One of the most fun things about sitting down with a new cookbook is bookmarking all the recipes to make first. With Dorie's Cookies, it didn't take long before too many of the pages were festooned with little flags: Pecan-Butterscotch Shortbread, Chocolate-Tahini Cookies, Coconut-Lime Sablés.
I don't have a ton of holiday food traditions. Growing up, and even now, we tended to have the same sort of fare for our Christmas dinner each year, influenced by my Protestant German grandparents: ham, applesauce, scalloped potatoes, that sort of thing.
Is it just me, or has 2016 felt like a particularly long year?
Readers have weighed in with their favorite holiday recipes, some haloed entertaining classics and others decidedly idiosyncratic family heirlooms. We asked a quartet of local chefs to put their own spins on reader write-ins — interpretations that showcase each chef's unique style and that just might breathe fresh …
Every year, around the third week in November, we celebrate a very special holiday.
On a chilly night in Asheville, N.C., my husband and I walked up to a restaurant with an amber glow. Inside the cozy Cúrate, the crowd buzzed with people high on jamon. The restaurant's name translates to "cure yourself," and though nothing ailed us as we celebrated our first anniversary, dinner at Katie Button's …
The wine had started flowing long before class began.
Useful for: Saving leftover broth
What you need: an ice cube tray, leftover broth or stock, a freezer
The first thing I do after Thanksgiving is pop a container of carved turkey into the freezer. In my house, we always plan on having a lot of leftovers, but I know we're going to get sick of all that turkey after a few days — or not be able to eat it all before it goes bad (that's about three or four days). …
Today I'm going to ask you to have a little faith when I share a recipe for a lower-calorie whipped cream whose main ingredient is garbanzo bean juice.