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I spend so much time cooking and thinking about what I'm going to cook next that I don't often get to look back at what I've actually done. This has been a pretty big year for me recipe-wise, with some fun breakthroughs, some delicious staples that have...
From: Serious Eats | By: J. Kenji López-Alt | Thursday, December 18, 2014
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Whatever cocktail you drink will help warm you up from the inside, but this time of year, we like the speed the process with a festive mug of something hot and boozy. Here are our favorite recipes for hot toddies, spiked cider, and cocoa with all the...
From: Serious Eats | By: Lily Mirabelle Freedman | Thursday, December 18, 2014
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Poultry is a true kitchen chameleon. Turkey and chicken soak up spices and seasonings, pair well with almost everything, and the meat can be prepared in any number of different ways. From sous-vide and deep-fried to grilled and classically roasted, we've...
From: Serious Eats | By: Marj Berman | Wednesday, December 17, 2014
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A beef roast worthy of a holiday centerpiece, this flavorful and moist brisket point is simmered in a barbecue-inspired sauce that's given a seasonal touch by way of apricots and cranberries.
From: Serious Eats | By: Joshua Bousel | Friday, December 19, 2014
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There's bad white chocolate and good white chocolate, and the good stuff, when treated right, is one of the most versatile and useful ingredients in the pastry kitchen. What does fantastic white chocolate taste like, and where can you find it? We tasted...
From: Serious Eats | By: Max Falkowitz | Friday, December 19, 2014
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We're nuts for spiced nuts, especially around the holidays. Here are three wildly different recipes to serve or give as gifts: smoky candied almonds, Mexican spiced chocolate pecans, and olive-rosemary cashews.
From: Serious Eats | By: Daniel Gritzer | Friday, December 19, 2014
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Amidst the rich proteins and hearty sides, no holiday table would be complete without a homemade bread to soak up your gravies and sauces, slather with butter, and sandwich your leftovers. From flaky buttermilk biscuits to a rustic white loaf, we've...
From: Serious Eats | By: Lily Mirabelle Freedman | Friday, December 19, 2014
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Most people buy stollen, but the truth is that it's as easy to make at home as any basic bread. Here's how.
From: Serious Eats | By: Yvonne Ruperti | Friday, December 19, 2014
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Millionaire's shortbread—the bar cookie of shortbread topped with layers of caramel and chocolate—is one of those awesome things that often suffers from shortcuts. This version, amped up with pistachios, lemon, whiskey, and coriander, doesn't make...
From: Serious Eats | By: Max Falkowitz | Friday, December 19, 2014
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The lucky winner (seriously, we're getting jealous here) also gets a $250 gift certificate to Pat LaFrieda Meat Purveyors to score some beautiful dry-aged ribeye steaks, and a superfast Splashproof Thermapen Kitchen Thermometer to help cook 'em right....
From: Serious Eats | By: The Serious Eats Team | Thursday, December 18, 2014
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It's that most wonderful time of the year again. Between cookie-swaps, dinner parties, and the plate you're leaving out for Saint Nick, I think it's fair to dub Christmastime the unofficial celebration of Cookie. From chocolate peppermint snowflakes...
From: Serious Eats | By: Lisa Starikov | Thursday, December 18, 2014
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Fruitcake. Panettone. Stollen. You have many choices of Christmas breads to buy or make for your holiday table. But there can only be one Queen of Christmas. Our Christmas bread partisans (and as inveterate Jews, impartial judges) Daniel Gritzer and...
From: Serious Eats | By: The Serious Eats Team | Thursday, December 18, 2014
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This rich and luxurious flourless chestnut-and-chocolate torte is flavored with bourbon and topped with a swirl of sweetened chestnut purée. It's the perfect end to a wintertime holiday meal.
From: Serious Eats | By: Yvonne Ruperti | Thursday, December 18, 2014
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Whole-roasted beef tenderloin is a once-a-year celebratory dish that can be fantastic if done properly. The problem is, its extra-lean meat lacks flavor, not to mention how easily it dries out and overcooks. Our slow-roasting reverse-sear method ensures...
From: Serious Eats | By: J. Kenji López-Alt | Thursday, December 18, 2014
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Beef tenderloin is the most expensive cut of meat on the steer. At a good butcher or supermarket, a trimmed center-cut tenderloin can run you as much as $25 to $30 per pound! But there are ways to minimize that cost. The best way is to buy the tenderloin...
From: Serious Eats | By: J. Kenji López-Alt | Thursday, December 18, 2014
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A butcher's not has one big advantage over a regular square knot: it's a slip knot, which means that once you tie it, you can adjust it very easily without needing an extra finger to hold the knot in place as you tighten it.
From: Serious Eats | By: J. Kenji López-Alt | Thursday, December 18, 2014
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For our slightly nontraditional spin on the crumbly classics, a little cinnamon is mixed into the coating sugar for an added boost of flavor. It works perfectly with the toasty almonds, and makes them an excellent match for a cup of hot cider.
From: Serious Eats | By: Maggie Hoffman | Thursday, December 18, 2014
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The ideal stocking stuffer is something I can buy in quantity and share with everyone, something so considerate or useful that the gift doesn't feel anonymous. Here's some inspiration for you.
From: Serious Eats | By: Max Falkowitz | Wednesday, December 17, 2014
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Blended Scotch can be a very good buy, and it's great mixed with nutty sherry, spiced chai, and Angostura.
From: Serious Eats | By: Elana Lepkowski | Wednesday, December 17, 2014
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Ham season is upon us, which means that we should all be brushing up on our cured pork knowledge. Don't know the difference between a city and a country ham? Don't know how to cook them even if you do know the difference? Don't know how to serve them...
From: Serious Eats | By: J. Kenji López-Alt | Wednesday, December 17, 2014
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Filled with Champagne buttercream and decorated with gold chocolate shards and sugar pearls, this cake roll is the pinnacle of festivity. Instead of using ordinary Champagne, I make this cake with Marc de Champagne, a pomace brandy made from Champagne...
From: Serious Eats | By: Nila Jones | Wednesday, December 17, 2014
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Prime or choice? Natural or organic? When it comes to beef, USDA labeling isn't always intuitive. Here's what you need to know.
From: Serious Eats | By: Miki Kawasaki | Wednesday, December 17, 2014
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