Table of contents for December 2016 in Food & Wine

RECIPE KEY • FAST Can be prepared in 45 minutes or less. • VEGETARIAN Contains no meat, poultry or seafood. • STAFF FAVORITE Recipe we especially love. Soups & Starters [VEGETARIAN] Beet Hummus p. 104 [STAFF FAVORITE] Black Bean and Chorizo Soup p. 74 The soup we'll have on hand all winter. [VEGETARIAN] Classic Hummus p. 104 [VEGETARIAN][STAFF FAVORITE] Gougères au Comté p. 158 [FAST] Oysters Normande p. 174 Pumpkin Soup with Trumpet Mushrooms and Sour Cream p. 172 [VEGETARIAN][STAFF FAVORITE] Spinach-and-Herb Hummus p. 104 Salads & Vegetables Aunt Elsie's Texas Potatoes p. 168 [FAST][VEGETARIAN] Christmas Salad p. 168 [FAST][VEGETARIAN] Coriander-Roasted Broccoli p. 84 [VEGETARIAN] Honey-Mustard-Braised Radishes and Mustard Greens p. 58 [VEGETARIAN][STAFF FAVORITE] Leeks Vinaigrette p. 174 [VEGETARIAN] Roasted Cauliflower Salad p. 89 [VEGETARIAN][STAFF FAVORITE] Savory Galette with Radicchio…

SALAD STARS Chef Sam Smith grew up loving his Persian neighbors' salads—so much so, they inspired this one (left) at Tusk in Portland, Oregon. Tossed with romaine, edible flowers and nasturtium yogurt, it's a chefy cross between the greens platter sabzi khordan and cucumber-tomato-and-onion-filled shirazi salad. LONG GRAINS From saffron-and-butter chelo (steamed basmati) to crispy tahdig (pan-fried rice), there's always rice at the Persian table. At Atlanta's Rumi's Kitchen—which opens an Avalon, Georgia, outpost in April—Ali Mesghali serves six kinds: His shirin polo is fragrant with orange peel, saffron, barberries and pistachios. WINTER FRUIT At Tawla in San Francisco, Joseph Madigow has a following for his duck fesenjan, a rich, sweet-tart stew made with poultry simmered with pomegranate juice, molasses and ground walnuts. TASTE OF PERSIA BY NAOMI DUGUID ($35)…

1. He-roe Gift Good things are meant to be shared, like this white sturgeon caviar from Northern California. From $100; roecaviar.com. Get Your Sugar Fix F&W frequently hosts marathon chocolate taste tests to find the ones we're absolutely crazy about. These five are as beautiful as they are delicious. 2. Ron Paprocki, of NYC's Gotham Bar & Grill, uses creamy Swiss chocolate as the base for his rich white- and milk-chocolate bars, and complex single-origin cacao for his more intense dark-chocolate ones. $9 each; gothambar andgrill.com. 3. The small-batch Gather collection from Harbor Sweets is sweetened with wildflower honey. Partial proceeds from flavors like Cashew Caramel and Sesame Crunch support honeybees. $12.50 for 6 pieces; harborsweets.com. 4. Bars from Nathan Miller have rich flavors, from caramelly single-origin dark to tangy…

Active 1 hr 45 min; Total 6 hr Serves 8 Achatz gives his elegant roast unexpected flavor with an ultrasavory shallot-and-prune marinade. Pro tip: Using a spoonful of soy sauce in the gravy adds incredible umami. ROAST 1 cup canola oil ½ cup pitted prunes 4 shallots, chopped ⅓ cup rosemary leaves 3 Tbsp. juniper berries 3 garlic cloves, crushed 1½ Tbsp. kosher salt 1 tsp. pepper One 5- to 6-lb. cap-on boneless rib eye roast GRAVY 1 stick unsalted butter ½ cup finely chopped shallots 2 heads of black garlic, peeled (⅓ cup) 1 garlic clove, crushed ½ cup plus 2 Tbsp. all-purpose flour 1½ Tbsp. light brown sugar 1 cup plus 1 Tbsp. dry red wine 1 Tbsp. soy sauce 1 qt. beef broth 3 thyme sprigs 1…

It's the most wonderful time of the year (cue the music) but it can also be the most hectic, thanks to all those holiday festivities. At foodandwine.com, we've got 31 genius seasonal tips, one for each day in December, to help you master the month. Here's a peek at 10 of our favorites. KEEP IT HEALTHY OR SPIKE IT This drink is packed with antioxidants and immune boosters. DEC 1 Detox to Retox Start the month with rejuvenating superfruit elixirs from Amanda Chantal Bacon's Moon Juice Cookbook. DEC 4 Own the Cookie Swap These butter cookies from Dorie Greenspan's new book, Dorie's Cookies, are rich and crumbly crowd-pleasers. Dust with colorful granulated sugar for more holiday pop. DEC 7 Wine-Shop Like a Boss F&W's Ray Isle selects the perfect bottle…

Active 30 min; Total 3 hr 15 min plus overnight soaking Serves 4 to 6 One 16-oz. bag dried black beans (2¼ cups), rinsed and soaked overnight 1 bay leaf 1 thyme sprig 1 parsley sprig 3 onions—1 quartered and 2 finely chopped Kosher salt and pepper 1½ Tbsp. extra-virgin olive oil 3 oz. Spanish-style dried chorizo, finely chopped 2 garlic cloves, minced 1 tsp. ground cumin 4 cups chicken stock or low-sodium broth Mexican crema, sliced avocado, thinly sliced radishes, cilantro sprigs, lime wedges and warm tortillas, for serving 1. Drain the black beans, then, in a large enameled cast-iron casserole, combine them with enough water to cover by 3 inches. Add the bay leaf, thyme, parsley, quartered onion and 1 tablespoon of salt. Bring to a boil over…

Active 30 min; Total 3 hr 30 min Serves 10 One 4-rib, 9-lb. prime rib roast, frenched and tied Himalayan pink salt Freshly ground pink peppercorns ½ cup extra-virgin olive oil 3 Tbsp. pimentón de la Vera (sweet smoked Spanish paprika) Preheat the oven to 350°. Let the rib roast stand at room temperature for 1 hour. Season generously with pink salt and pepper. In a small bowl, whisk the oil with the pimentón, then brush the oil all over the roast. Set the meat in a large roasting pan bone side down and cover tightly with foil. Roast for 2 hours, basting with the pan juices halfway through. Uncover and roast, basting occasionally, until the outside is browned and an instant-read thermometer inserted in the thickest part registers 115°,…

Bird Is the Word Chef Joseph "JJ" Johnson roasts Cornish game hens instead of chicken. They're juicy, flavorful and faster-cooking, and—best of all—everyone gets his or her own. Master the marinade. A West African–inspired yassa rub is stellar on poultry, fish and beef. Go all in. Whiz herb and chile stems into the marinade for extra flavor (and no waste). Who needs string? Truss by cutting slits in the skin and tucking the legs in. Give it a swoosh. Soaking and swirling the rice reduces some of the starchiness. Naturally nonstick. A well-seasoned cast-iron skillet is ideal for the perfect crispy rice. "I totally hated rice as a kid! All I ever ate was the instant kind. Now that I've learned how to make it, I eat it almost every…

Active 15 min; Total 3 hr Serves 4 1½ cups short-grain sushi rice 1 cup unsweetened coconut milk ¼ cup sugar 1 Tbsp. Massaman or red curry paste Three 2-by-½-inch strips of lime zest One 2-by-1-inch piece of peeled fresh ginger, chopped ½ fresh Thai bird chile ½ tsp. kosher salt 2 Tbsp. chopped cilantro leaves and stems 2 tsp. grapeseed or canola oil 1. Put the rice in a large bowl and add enough warm water to cover by 2 inches. Let soak at room temperature for 2 hours, swirling occasionally. Drain well. 2. Meanwhile, in a medium saucepan, combine the coconut milk with the sugar, curry paste, lime zest, ginger, chile and salt and bring to a simmer over moderate heat, whisking to dissolve the curry paste and…

Active 25 min; Total 1 hr 15 min Serves 8 Unsalted butter, for greasing 1 lb. spaghetti 6 oz. Fontina cheese, shredded (2 cups) 6 oz. sharp white cheddar cheese, shredded (2 cups) 1½ cups whole milk ¾ cup grated Parmigiano-Reggiano cheese 3 large eggs, lightly beaten 2½ tsp. pepper 2 tsp. kosher salt 1. Preheat the oven to 425°. Generously butter a 10-inch Bundt pan. In a pot of salted boiling water, cook the spaghetti until al dente. Drain well. 2. In a large bowl, mix the pasta with all of the remaining ingredients. Scrape into the prepared pan and bake until the cheese is melted and bubbling, 35 to 40 minutes. 3. Transfer the pan to a rack and let cool for 15 minutes. Invert the loaf onto…

EACH NIGHT, I THROW a dinner party for hundreds of people. I own a restaurant in NYC, Eleven Madison Park, that has three Michelin stars, four New York Times stars, a bunch of sommeliers, big wine lists, multicourse menus—it's a fine-dining restaurant through and through. I love what I do and can't imagine doing anything else, but growing up I hated fine-dining restaurants. They seemed so stuffy and definitely not fun. From an early age I felt the pull to hospitality—my dad is a lifelong restaurateur, and I wanted to follow in his footsteps—but I was more drawn to casual places. In fact, my dream job was to run burger joints. Yet somehow I found myself with an offer to head up this fancy restaurant in NYC with a crazy-talented,…

Total 1 hr 30 min plus overnight soaking Makes about 6 cups 2 cups dried chickpeas 2 tsp. baking soda 1 cup tahini ¼ cup plus 2 Tbsp. fresh lemon juice 3 large garlic cloves, minced 1 tsp. ground cumin Kosher salt Extra-virgin olive oil, sumac, pomegranate seeds, roasted chickpeas, thinly sliced radishes and fresh mint, for garnish Pita chips, radishes, baby fennel and carrots, for serving 1. In a medium bowl, cover the dried chickpeas with 2 inches of water and stir in 1 teaspoon of the baking soda. Refrigerate the chickpeas overnight. Drain the chickpeas, then rinse them under cold water. 2. In a medium saucepan, cover the chickpeas with 2 inches of fresh water. Add the remaining 1 teaspoon of baking soda and bring to a boil.…

Active: 40 min; Total: 1 hr 30 min; Makes 30 Canola oil Thirty 4-inch lollipop sticks 134g. (⅓ cup plus 1 Tbsp.) light corn syrup 200g. (1 cup) sugar 75g. (¼ cup plus 4 tsp.) water 7g. (1 Tbsp. plus 1 tsp.) finely grated lemon, lime, tangerine or grapefruit zest 2g. (½ tsp.) citric acid 2 to 3 drops of natural food coloring, plus more as needed 5-inch squares of cellophane and twist ties, for wrapping 1. Lightly grease thirty 1½-inch plastic or silicone lollipop molds with canola oil. Place a lollipop stick in each indentation, with ¾ inch of the stick inside the round mold. Alternatively, line a large baking sheet with a silicone baking mat. 2. In a small saucepan, bring the corn syrup, sugar and water to…

Need a great bottle to take to a party? Or 10 cases because you're throwing the fête of the year? We tasted more than 100 bottles—hard work, we know—to bring you a definitive guide. From Cava to Champagne and Prosecco, read on for our top picks of the season. KNOW YOUR SPARKLERS CHAMPAGNE With flavors shading from citrus fruit to ripe pear, this elegant wine—against which all other sparkling wines are judged—comes only from the French region of the same name. It's made with varying percentages of Chardonnay, Pinot Noir and Pinot Meunier. PROSECCO Fruitier and simpler than Champagne, this peachy northern Italian sparkler (made mainly from the Glera grape) offsets what it lacks in complexity with cheery, all-purpose approachability. CAVA The classic sparkling wine of Spain is made by…

PAGE 148 Total 30 min; Serves 10 to 12 2 lbs. large shrimp (about 40), shelled and deveined Kosher salt and pepper 6 Tbsp. unsalted butter 3 Tbsp. extra-virgin olive oil 4 shallots, very thinly sliced 2 garlic cloves, minced ¾ cup dry white wine 2 Tbsp. Cognac One 15-oz. can diced tomatoes 2 tsp. tomato paste ¼ tsp. cayenne ¼ cup crème fraîche Crusty bread, for serving 1. Season the shrimp with salt and pepper. In a large skillet, melt 3 tablespoons of the butter in the olive oil over moderately high heat. Add half of the shrimp and cook, turning once, until lightly browned but not cooked through, 1 to 2 minutes. Transfer to a plate. Repeat with the remaining shrimp. 2. In the skillet, melt the remaining…

Active 40 min; Total 1 hr 15 min Makes8 large gougères "The munchkin version of gougères is an American invention," Rose says. "In Burgundy, they're much larger." These grapefruit-size cheese puffs helped make his second Paris restaurant, La Bourse et La Vie, a megahit. At Le Coucou in New York City, they're served for breakfast, like popovers. 10 Tbsp. unsalted butter, diced 2 tsp. kosher salt Pinch of white pepper Pinch of freshly grated nutmeg 2¼ cups all-purpose flour 8 large eggs 8 oz. Comté cheese, coarsely grated (2 cups) 1. Preheat the oven to 400°. Line 2 baking sheets with parchment paper. 2. In a medium saucepan, combine 2 cups of water with the butter, salt, pepper and nutmeg and bring to a boil over moderate heat. When the…

ON A SUNNY FALL DAY in Manhattan, Dominique Ansel is perched on a seat at his eponymous bakery, extolling the virtues of his favorite food city. While all signs might point to Paris, the consummate Frenchman is mad for the British capital. "The food scene is so exciting right now in London," he says enthusiastically. "It's growing like crazy and there's such amazing product. The dairy is really rich, like in France. The milk really tastes like milk. The butter—I think everything I make there will taste better. Everything!" Which is why the master baker decided to open his first European outpost in London's Belgravia in September. Born in a small town just north of Paris, Ansel started his culinary career as a seasonal worker at the venerable Parisian food…

PAGE 165 Total 15 min; Serves 4 Ansel gives the beloved English "bacon butty" a French accent by subbing baguette for the standard white toast. 8 slices of back bacon (see Note) 4 Tbsp. unsalted butter, softened 2 tsp. dry sherry Four 4-inch-long baguette pieces, split and lightly toasted 1. In a large cast-iron skillet, cook half of the bacon over moderately high heat, turning once, until browned and the edges are crisp, 5 to 7 minutes. Transfer to paper towels. Repeat with the remaining bacon. 2. In a small bowl, blend the butter with the sherry. Spread it on the baguette bottoms. Top each with 2 slices of bacon, close the sandwiches and serve. NOTE Back bacon includes a portion of both the loin and the belly. It's available…

PAGE 148 Total 45 min; Serves 10 to 12 Vegetable oil, for frying 24 small square or round wonton wrappers Kosher salt and pepper ¼ cup plus 2 Tbsp. soy sauce ¼ cup plus 2 Tbsp. extra-virgin olive oil 1 shallot, minced ½ tsp. finely grated lime zest plus ¼ cup fresh lime juice 1½ Tbsp. toasted sesame oil 2 medium garlic cloves, finely grated Large pinch of sugar Three 4-oz. bunches of arugula (not baby), trimmed and very coarsely chopped ¾ lb. Belgian endives (4 small)-halved lengthwise, cored and thickly sliced on the bias 2 small fennel bulbs, halved through the core and very thinly sliced crosswise Two 4-oz. bunches of watercress, thick stems discarded 1½ cups pomegranate seeds 1 cup thinly sliced scallions 1. In a large, deep…

Active 1 hr 10 min; Total 3 hr 20 min; Serves 10 to 12 6 lbs. boneless English-cut beef short ribs (about 5 oz. each), at room temperature Kosher salt ¼ cup canola oil 8 cups beef stock or low-sodium broth 2 cups dry sherry 1 large onion, cut into chunks 1 medium leek, halved lengthwise and cut into 3-inch pieces 8 scallions, halved crosswise, plus thinly sliced scallions for garnish ½ cup mirin 4 oz. fresh ginger, rinsed and thinly sliced 1 head of garlic, halved crosswise ¼ cup soy sauce ¼ cup red miso paste ¼ cup sugar 3 whole star anise pods One 3-inch cinnamon stick 1 tsp. ground mace 1 cup dried sour cherries, wrapped in cheesecloth and tied 6 shallots, halved and thinly sliced 1.…

Active 45 min; Total 1 hr 10 min Serves 10 to 12 3 cups wheat berries One 2-lb. kabocha squash—halved, seeded, peeled and cut into 1½-inch pieces One 1½-lb. acorn squash—scrubbed, halved, seeded and cut into 1½-inch pieces 12 oz. parsnips (2 large), peeled and cut into 1-inch pieces ¾ cup extra-virgin olive oil Kosher salt and pepper 1 shallot, minced 3 Tbsp. fresh lemon juice 3 Tbsp. red wine vinegar 8 oz. Tuscan kale, thinly sliced crosswise ½ cup pomegranate seeds ½ cup dried sour cherries 1 persimmon, halved and thinly sliced (optional) 4 oz. feta cheese, crumbled ½ cup lightly packed mint leaves 1. In a large saucepan of salted boiling water, cook the wheat berries until tender, about 45 minutes. Drain well, then spread on a baking…

Active 20 min; Total 1 hr; Serves 8 8 baby leeks, white and light green parts only 12 medium leeks, white parts only ¼ cup blanched hazelnuts ¼ cup Champagne vinegar 2 Tbsp. minced shallots 2 Tbsp. fresh lime juice 2 Tbsp. honey ¼ cup canola oil 2 Tbsp. extra-virgin olive oil Kosher salt and pepper Chopped parsley, for garnish 1. Fill a large bowl with ice water. In a large saucepan of salted boiling water, blanch the leeks until tender, about 12 minutes for the baby leeks and 25 minutes for the medium leeks. Drain, then transfer to the ice bath to cool, 5 to 10 minutes. Drain well. Cut the baby leeks crosswise into 3-inch pieces and halve the medium leeks lengthwise; drain well on paper towels. 2.…

Active 20 min; Total 3 hr; Makes 4 dozen 1¼ cups all-purpose flour 12 Tbsp. unsalted butter, cubed and chilled ¼ tsp. kosher salt 1 cup confectioners' sugar ½ large egg yolk 1 tsp. pure vanilla extract ½ cup turbinado sugar 1 large egg white, lightly beaten 1. In a food processor, pulse the flour, butter and salt until small pea-size pieces form. Transfer to a medium bowl and add the confectioners' sugar, egg yolk and vanilla. Using your hands, knead and press the mixture just until a dough forms; divide in half. On a lightly floured surface, roll each dough half into a 12-inch log. Wrap the logs in plastic and refrigerate until firm, about 2 hours. 2. Line 2 baking sheets with parchment paper. Spread the turbinado sugar…

"THE NOSTALGIA COMPONENT is just as important as the dish itself," says Kevin Gillespie of Revival in Decatur, Georgia. When the Top Chef alum decided to open a restaurant with executive chef Andreas Müller, he wanted to elevate the Southern classics he grew up loving (many of the recipes are his grandmother's). The house-smoked ham (p. 175) is next-level: The crust is lacquered with brown sugar and spices, but the interior is juicier than any ham Gillespie had as a kid. The secret: He cooks it in foil and lets it rest before unwrapping, so no moisture is lost. The result is steamed yet caramelized—reminiscent of Grandma's holiday ham, but (with all due respect) even better. 129 Church St.; revivaldecatur.com. + HUNGRY FOR MORE? This ham has unlimited leftover potential.…

Thanks a Latke Top Chef's Gail Simmons shares a video how-to for her mom's insanely delicious Hanukkah potato pancakes. Watch it now! December Is Booze Month! You heard right: This month is dedicated to all things wine, beer and spirits on our website. Cin cin! Not Your Grandma's Cookies Chefs weigh in on their favorite classic holiday sweets—and the ingenious ways they've upgraded them in their restaurants. [This article contains a table. Please see hardcopy of magazine or PDF.]…

SURE, WE LOVE A RUSTIC LOAF OF BREAD, but we can't resist its elevated counterpart: buttery brioche. So we couldn't be more thrilled about the singular focus of Guy Savoy's new bakery inside Caesar's Palace in Las Vegas, Brioche by Guy Savoy. Modeled on his Parisian shop, Goût de Brioche, the eight-month-old spot embellishes plain brioche with fillings sweet (Nutella; candied fruits and almonds) and savory (prosciutto and cheese; onion confit). We'll take two. Of each. 3570 Las Vegas Blvd. S.; caesars.com.…

To celebrate the recent reopening of Alain Ducasse's Le Louis XV at the stunning Hôtel de Paris, where he earned his very first Michelin stars in 1990, the chef takes us on a tour of the posh principality that's near and dear to his heart. Busy as he is with his upcoming restaurant, Ore, in Versailles, he found time to share his perfect day in and around the city-state he calls home. ICONIC MEAL "The Riviera is still the inspiration of my cuisine at Le Louis XV, but the menu has been completely rewritten," Ducasse says. Take a seat in the elegant, updated dining room for modern Mediterranean dishes like lobster perfumed with ginger and myrtle berries, and herb-seasoned fish cooked on hot stones (below). Hôtel de Paris, Place du…

Active: 10 min Total: 2 hr 10 min Makes 4 drinks In a saucepan, bring 4 cups water to a boil. Remove from the heat; add ½ cup goji berries, ¼ cup dried hibiscus flowers and 1 tsp. ground Schisandra berries (all available at amazon.com); let stand at room temperature, 1 hour. Strain the tonic through a fine-mesh sieve set over a large jar. Whisk in 1 Tbsp. honey and 2 tsp. rosewater, cover and refrigerate until chilled, about 1 hour. Serve over ice topped with sparkling water or wine.…

Active 10 min; Total 2 hr 15 min Makes one 9-by-13-inch sheet 1½ tsp. vegetable oil, plus more for greasing One 12-oz. bag bittersweet chocolate chips (2 cups) 1 Tbsp. matcha powder Two 12-oz. bags white chocolate chips (4 cups) 1 tsp. black sesame seeds 1. Lightly grease a 9-by-13-inch baking pan and line with parchment paper, leaving a 1-inch overhang. In a medium bowl, microwave 1½ cups of the bittersweet chocolate chips in 30-second bursts until just melted; stir until smooth. Stir in the remaining ½ cup of bittersweet chocolate until melted. Spread in an even layer in the prepared baking pan. 2. In a small bowl, whisk the matcha powder with the 1½ teaspoons of oil. In a large bowl, microwave 3½ cups of the white chocolate chips…

Total 25 min; Serves 4 ½ cup mayonnaise ¼ cup Thai green curry paste 1 cup lightly packed mesclun greens 1 Persian cucumber, julienned ½ cup julienned carrot ½ cup lightly packed cilantro leaves ¼ cup very thinly sliced red onion 3 Tbsp. crushed roasted salted peanuts 1½ Tbsp. fresh lime juice Kosher salt One 24-inch baguette, split and toasted 12 oz. leftover beef roast (left) or store-bought roast beef, thinly sliced 1. In a small bowl, whisk the mayonnaise with the curry paste. In a medium bowl, toss the greens with the cucumber, carrot, cilantro, onion, peanuts and lime juice; season with salt. 2. Spread some of the curry mayonnaise on the cut sides of the baguette. Top with the sliced beef and the vegetables. Close the baguette, slice…

Active 15 min; Total 2 hr 10 min Serves 4 1½ cups tamari 1½ cups grapeseed or canola oil ¼ cup mint leaves with stems 1 medium onion, chopped 1 fresh Thai bird chile with stem 1 Tbsp. finely grated lemon zest 1 Tbsp. Dijon mustard 1 tsp. thyme leaves with stems ½ tsp. kosher salt, plus more for seasoning Four 1¼- to 1½-lb. Cornish game hens 1. In a blender or food processor, pulse all of the ingredients except the hens until chunky. 2. In a large bowl, season the hens with salt. Add the marinade and rub it all over the hens and in the cavities. Cover and refrigerate for 1 to 3 hours. 3. Preheat the oven to 375°. Set a rack over a large rimmed baking…

Active 30 min; Total 1 hr Serves 8 1 large head of cauliflower (2½ lbs.), quartered lengthwise and cored ½ cup plus 2 Tbsp. extra-virgin olive oil 8 thyme sprigs 3 garlic cloves, crushed Kosher salt and pepper ½ tsp. finely grated lemon zest plus 4 Tbsp. fresh lemon juice 1 Tbsp. white wine vinegar ¼ cup capers 1 bunch of red or green kale (8 oz.), stemmed and cut into ¾-inch-wide ribbons 3 cups baby arugula 6 radishes, trimmed and cut into ½-inch wedges ½ cup dried tart cherries, coarsely chopped ¼ cup roasted pepitas (hulled pumpkin seeds) 1. Preheat the oven to 400°. Cut three-quarters of the cauliflower into 2-inch florets. Thinly slice the remaining cauliflower and reserve. 2. On a rimmed baking sheet, combine the cauliflower florets…

Active 25 min Total 1 hr 50 min; Serves 8 2 Tbsp. canola oil 1 red onion, finely chopped ¼ cup minced peeled fresh ginger 6 garlic cloves, minced 3 Tbsp. minced lemongrass, white inner bulb only 1¾ lbs. ground chuck 1¾ lbs. ground pork 1¼ cups panko 1 cup finely chopped scallions 2 large eggs, beaten 1½ Tbsp. kosher salt 2 tsp. pepper 1¾ cup ketchup 5 Tbsp. Sriracha 1. Preheat the oven to 375°. In a large skillet, heat the oil. Add the onion, ginger, garlic and lemongrass and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Scrape into a large bowl. Add the chuck, pork, panko, scallions, eggs, ½ cup of water, the salt, pepper, ¾ cup of the ketchup and 2 tablespoons of…

With so many invites going to guests this time of year, how can hosts make their parties stand out? It sounds old-school, but I'm a big proponent of theme parties. People get a kick out of them, whether you're supposed to wear red and green or be prepared to eat a certain type of cuisine. And it helps you get creative with the menu. We did an outdoor Christmas garden for a client with a great terrace; we put out space heaters, served hot toddies and raclette. It looked beautiful, and everyone was huddled close and had a blast. It's all about making memories. What's cutting-edge in party foods right now? What's the new soup shooter? Anything interactive goes over well because it's part of the theater, and there's only…

Total: 1 hr plus 3 hr setting; Makes about 50 Canola oil 98g. (¼ cup plus 1 Tbsp.) light corn syrup 12g. (1 Tbsp.) pure peppermint extract 1 vanilla bean, split lengthwise and seeds scraped 57g. (20 sheets) silver leaf gelatin (see Note) 108g. (⅓ cup plus 2 Tbsp.) ice water 600g. (3 cups) granulated sugar 255g. (1 cup plus 1 Tbsp.) water 15 drops natural red food coloring 114g. (1 cup plus 1 Tbsp.) confectioners' sugar 114g. (1 cup) cornstarch 1. Lightly grease a 9-by-13-inch metal baking pan with canola oil. In a stand mixer fitted with the whisk attachment, beat the corn syrup with the peppermint extract and vanilla seeds at low speed until combined. Reserve the vanilla bean pod for another use. 2. In a heatproof medium…

Even stars get starstruck. "I meet a lot of actors," Jesse Tyler Ferguson says as he slices into a jalapeño. He's in the kitchen of his home in the hills of Los Feliz, getting ready to welcome party guests who are set to arrive any minute. As he cooks, the Modern Family star discusses his admiration for—some might call it obsession with—the culinary world: "There's just something about chefs." Ferguson and his husband, Justin Mikita, host a Christmas Eve potluck that's become an annual tradition for their closest friends, many of whom hail from either the entertainment industry or the restaurant world. As guests start trickling in, you can tell who's in the showbiz camp or the food-biz camp by their footwear: Actress Cat Deeley glides in on impossibly high…

Where to spend New Year's Eve hasn't been an issue for Daniel Rose for more than a decade. The Chicago native opened his first Paris restaurant, Spring, in 2006. A second Right Bank bistro, La Bourse et La Vie, followed nine years later. "Every other night of the year we throw a party in Paris for our guests," says Rose, "but on New Year's we close. I cook for family and friends at home." This year, however, Rose, whose pre-Spring résumé includes stints in the kitchens of Paul Bocuse and Yannick Alléno, has opened his first-ever restaurant in the United States; Le Coucou is in New York City, where shuttering on December 31 is akin to breaking a hospitality law. Rose's long-awaited American debut felt New Year's–ready from the moment…

Total 1 hr; Serves 8 Rose worships Auguste Escoffier, but his own genius twists—like pairing duck with dried cherries instead of fresh, and adding briny olives—rejuvenate the French canon. 4 cups ruby port 1½ sticks unsalted butter, diced and chilled ¼ cup chopped dried cherries ¼ cup pitted and chopped Taggiasca olives Kosher salt and pepper Four 1-lb. magret duck breasts 1½ lbs. fresh duck foie gras—veins removed, liver sliced 1 inch thick and chilled Marcona almonds and watercress sprigs, for garnish 1. In a medium saucepan, simmer the port over moderate heat until syrupy and reduced to 1 cup, about 15 minutes. Whisk in the butter, cherries and olives and season with salt and pepper. Keep the sauce warm. 2. Meanwhile, preheat the oven to 425°. Set a rack…

PAGE 160 Active 1 hr 15 min Total 7 hr 30 min Makes about 50 Dipped in melted dark chocolate and rolled in cocoa powder, Ansel's Armagnac-spiked beauties are exquisite after a meal, with an espresso. GANACHE 1 cup heavy cream ½ cup sugar 9 oz. dark chocolate (66% cacao), preferably Valrhona Caraïbe, finely chopped 2 tsp. Armagnac or Cognac COATING 12 oz. dark chocolate (66% cacao), preferably Valrhona Caraïbe, finely chopped ½ cup unsweetened cocoa powder 1. Make the ganache In a small saucepan, bring the heavy cream and sugar just to a boil, stirring to dissolve the sugar. In a heatproof medium bowl, pour the hot cream over the chopped chocolate. Let stand for 2 minutes, then add the Armagnac and whisk until smooth. Press a piece of…

Active 40 min; Total 1 hr 45 min Serves 8 French and British baking traditions unite in Ansel's homey cake: It's a delicate sponge, the foundation of France's intricate layer cakes, baked in a loaf pan like an English quick bread. CAKE 2 Tbsp. unsalted butter, melted, plus more for brushing ½ cup all-purpose flour ¼ cup cake flour ¾ tsp. baking powder ½ tsp. fine salt 1 Tbsp. plus 1 tsp. honey 1 vanilla bean, split lengthwise and seeds scraped, or ½ tsp. pure vanilla extract 3 large egg yolks 1 cup granulated sugar 7 large egg whites Confectioners' sugar, for dusting JAM 8 oz. blackberries ½ cup granulated sugar 1 Tbsp. tarragon leaves, chopped 1 tsp. gin 1 tsp. fresh lemon juice ¼ tsp. black pepper 1. Make…

Active 30 min; Total 1 hr 30 min Serves 10 to 12 Modern Family actor Eric Stonestreet got this fantastic potato casserole recipe from his great-aunt Elsie Ball. Stonestreet calls them "Kansas potatoes" be-cause he's from Kansas. "I don't think Texas will mind," he says. The original recipe uses canned cream of chicken soup, but taking a few extra minutes to prepare a homemade sauce makes this already delicious casserole even better. 2½ sticks unsalted butter—1½ sticks cubed, 1 stick melted 1 large onion, finely chopped Kosher salt and pepper ¼ cup plus 2 Tbsp. all-purpose flour 2½ cups chicken stock or low-sodium broth 2½ cups cornflakes 1 cup plain dry breadcrumbs 4 lbs. baking potatoes-peeled, shredded and squeezed dry 16 oz. sour cream 1. Preheat the oven to 350°.…

PAGE 149 Active 50 min; Total 1 hr 45 min Serves 10 to 12 CRUST 2 cups all-purpose flour, plus more for dusting ¾ tsp. sugar ¾ tsp. kosher salt 1½ sticks unsalted butter, cubed and chilled ½ cup ice water FILLING 2 Tbsp. unsalted butter 2 Tbsp. extra-virgin olive oil One 8-oz. head of radicchio-halved, cored and sliced ¾ inch thick Kosher salt and pepper 1 Tbsp. honey 1 Tbsp. red wine vinegar ¾ lb. Belgian endives (4 small), cut lengthwise into ½-inch wedges ¾ cup fresh ricotta ¼ cup freshly grated Parmigiano-Reggiano cheese, plus shredded cheese for sprinkling ¼ cup crème fraîche 1 large egg yolk ½ tsp. finely grated lemon zest plus 1½ Tbsp. fresh lemon juice 1 large egg beaten with 1 Tbsp. water Chopped pistachios,…

PAGE 152 Active 45 min; Total 1 hr 15 min; Serves 8 4 Tbsp. unsalted butter 1 medium onion, thinly sliced 3 lbs. pumpkin or kabocha squash—peeled, seeded and cut into 1-inch pieces 8 cups chicken stock or low-sodium broth Pinch of freshly grated nutmeg Kosher salt and pepper 4 oz. trumpet mushrooms, rinsed and patted dry 1 Tbsp. minced shallot 1 Tbsp. chopped parsley, plus leaves for garnish Sour cream, for garnish 1. In a large saucepan, melt 2 tablespoons of the butter. Add the onion and cook over moderate heat, stirring occasionally, until softened but not browned, about 5 minutes. Add the pumpkin, stock and nutmeg and bring to a boil. Cover and cook over moderately low heat until the pumpkin is tender, about 30 minutes. In batches,…

PAGE 156 Active 1 hr 15 min; Total 1 hr 40 min Serves 8 ¼ cup raisins 4 Tbsp. salted butter, plus more for brushing 1 large celery root (3 lbs.), peeled and cut into 1-inch pieces ½ cup heavy cream 1 large egg yolk Kosher salt and pepper 4 Bosc pears (2 lbs.)—peeled, cored and cut into 1-inch pieces 4 confit duck legs, skin discarded and meat shredded ½ tsp. finely grated orange zest Pinch of ground cinnamon 1. In a small bowl, combine the raisins with water to cover by 2 inches and let stand for 1 hour. Drain. 2. Meanwhile, preheat the oven to 425°. Brush a 3-quart shallow baking dish with butter. 3. In a large saucepan of salted boiling water, cook the celery root until…

PAGE 176 Active 20 min; Total 5 hr 30 min Serves 8 to 10 Make sure to keep the ham wrapped in foil while resting (two hours is ideal) so the meat can reabsorb any moisture released during cooking. "If you can't pick up the foil-wrapped ham without burning yourself, then it's not done resting!" says chef Kevin Gillespie. One 1-lb. box light brown sugar 2 Tbsp. freshly ground black pepper 1½ tsp. ground cloves 1½ tsp. ground cinnamon One 8- to 10-lb. bone-in smoked ham, skin removed 3 medium Fuji apples—peeled, cored and thinly sliced 2 Tbsp. apple cider vinegar Kosher salt 1. Preheat the oven to 350°. In a medium bowl, mix the sugar with the pepper, cloves and cinnamon. 2. Place the ham fat side up on…

A FEW MONTHS AGO, I was invited to speak at the Welcome Conference, a symposium on hospitality held in New York. One of the organizers, restaurateur Will Guidara, asked each speaker to riff on the idea of "Being Present" in our increasingly hurried and harried world. It was especially compelling to hear overachievers like Andrew Zimmern and Drew Nieporent share unguarded stories about how they stay grounded amid the cacophony of commitments, the avalanche of to-do's. It probably won't come as a surprise that my own talk revolved around food—and that my chosen method for "finding center" has always been in the kitchen. I'd venture that's how many of you feel, too. The meditative rhythm of chopping onions, the certainty of a well-worn cutting board, the gentle simmering of stock—all…

Active 30 min; Total 1 hr 15 min plus cooling; Makes about 36 2 sticks unsalted butter, softened ½ cup granulated sugar ½ tsp. fine sea salt 1½ tsp. pure vanilla extract ¼ tsp. pure almond extract 1¾ cups all-purpose flour 1⅓ cups almond flour 1½ cups confectioners' sugar, plus more for dusting 1. Preheat the oven to 350° and line a large rimmed baking sheet with parchment paper. In a large bowl, using a hand mixer, beat the butter with the granulated sugar and salt at medium speed until light and fluffy, 3 minutes. Beat in both extracts. Reduce the speed to low and add both flours, mixing until just combined. Refrigerate the dough until firm, about 30 minutes. 2. Scoop 12 rounded tablespoonfuls of the dough onto the…

Total: 15 min; Serves 2 In a small bowl, whisk 1 Tbsp. gochujang (Korean chile paste) with 2 tsp. soy sauce. In a large nonstick skillet, heat 2 Tbsp. sesame oil. Add 1 cup chopped kale leaves and ½ cup chopped kimchi and stir-fry over moderately high heat until the kale is softened, about 2 minutes. Fold in 2 cups cooked white rice. Add the gochujang sauce and stir-fry until the rice is starting to brown, about 2 minutes more. Divide the fried rice between 2 bowls and wipe out the skillet. In the skillet, heat 1 Tbsp. sesame oil. Crack 2 large eggs into the skillet and cook over moderate heat until the whites are firm and the yolks are still runny, about 5 minutes. Season with salt and…

Active 45 min; Total 6 hr 30 min Serves 8 to 10 2 Tbsp. extra-virgin olive oil, plus more for greasing 10 large eggs 2½ cups half-and-half 6 oil-packed Calabrian chiles—drained, seeded and minced Kosher salt and pepper 1 lb. day-old sesame bagels (3 large), cut into 1-inch pieces (9 cups) 10 oz. button mushrooms, stemmed and sliced ¼ inch thick 1 small bunch of curly kale, stemmed and chopped (5 cups) 1 pint cherry tomatoes, quartered ¼ cup finely chopped basil leaves 2 Tbsp. minced rosemary 2 scallions, thinly sliced 8 oz. fresh mozzarella cheese, shredded 1 cup shredded Parmigiano-Reggiano cheese (2 oz.) 1. Lightly grease a 3-quart oval baking pan. In a large bowl, whisk the eggs with the half-and-half, chiles, 2 teaspoons of salt and 1 teaspoon…

Active 20 min; Total 35 min Serves 4 2 garlic cloves 1 Tbsp. cumin seeds 2 tsp. coriander seeds Kosher salt ¼ cup plus 2 Tbsp. extra-virgin olive oil 2 heads of broccoli (1¾ lbs.), sliced lengthwise through the stems ¼ inch thick 1. Preheat the oven to 450°. In a mini food processor, combine the garlic, cumin, coriander, 1 teaspoon of salt and ¼ cup of the olive oil; puree until smooth. 2. Arrange the broccoli on 2 large rimmed baking sheets. Drizzle with the remaining 2 tablespoons of olive oil, season with salt and toss to coat. Roast for 5 minutes. Spoon the coriander oil over the broccoli, toss and roast for about 10 minutes longer, until just tender, shifting the baking sheets halfway through. Serve hot.…

1 Cranberry-Dill Gravlax Mix 8 oz. finely chopped cranberries, 2 cups chopped dill, ⅓ cup kosher salt, ¼ cup light brown sugar and 2 Tbsp. caraway seeds. Lay one 1½-lb. skin-on salmon fillet in a glass dish lined with plastic wrap. Spread with the cranberry mixture and wrap tightly. Top with a plate and cans to weigh it down. Refrigerate for 4 to 5 days, until firm, turning and rewrapping to drain any excess liquid. 2 Cranberry Gingerbread In a bowl, whisk 1½ cups chopped fresh cranberries, ½ cup canola oil, 2 large eggs, 1 Tbsp. grated fresh ginger and ¾ cup each molasses and light brown sugar. In another bowl, sift 2 cups flour, 2 tsp. baking powder and ½ tsp. each baking soda, cinnamon, cloves and salt and…

There's nothing that screams "celebration" more than pouring wine from a king-size bottle. The classic is the magnum, which is twice as big as a standard 750 milliliters (we've selected six of our favorites, below). A little hunting at your local wine shops may also yield even more impressive double magnums (four regular bottles)—or, rarely, imperials (eight)—though collectors tend to snatch those up. But if you do luck into one, here's a tip: Be sure to invite a weight-lifting friend to help you pour it. 2013 Torres Celeste Crianza ($45) Spain's Torres family is primarily known for its vineyards in the Penedès region, south of Barcelona, but they ventured west to Ribera del Duero to create this lush, smoky red. 2011 Fontanafredda Serralunga d'Alba Barolo ($70) Barolos in regular-size bottles…

These pillowy vanilla marshmallows are scented with pure peppermint. "CANDY IS MAGIC," SAYS JAMI CURL, the mastermind behind Quin, the cult sweets shop in Portland, Oregon. "I remember making my first lollipop and holding it up to the light and thinking, I'm a wizard!" she adds. At Quin, Curl gives classic favorites an upgrade by making them with natural ingredients—lollipops are flecked with citrus zest; marshmallows, with real vanilla bean. But more than magic, making candy is all about precision: Follow the recipes on these pages and you can't go wrong. Wrapped in cellophane, they make the sweetest—and most thoughtful—holiday gifts, Curl says. "It's a big deal when you give someone candy that you have made yourself." 1022 W. Burnside St.; quincandy.com. Perfect candy is about being exact: Use a…

Total: 1 hr plus overnight setting; Makes about 115 300g. (2 sticks plus 5 Tbsp.) room-temperature unsalted butter, cut into 1-inch pieces, plus more for greasing 235g. (1 cup) heavy cream 3 chai tea bags (8g.) 18g. (1 Tbsp. plus 1½ tsp.) pure vanilla extract 9g. (1 Tbsp.) kosher salt 438g. (1¼ cups plus 1 Tbsp.) light corn syrup 800g. (4 cups) sugar 100g. (¾ cup) roasted salted pepitas (hulled pumpkin seeds) 5-inch squares of cellophane or wax paper, for wrapping 1. Lightly butter a 9-by-13-inch metal baking pan and line with parchment paper, leaving a 1-inch overhang on all 4 sides. 2. In a small saucepan, bring the cream to a boil; remove from the heat. Add the tea bags, cover and let stand for 12 minutes. Gently squeeze…

Active 1 hr 30 min Total 3 hr 45 min; Serves 12 FILLING 1¾ cups whole milk ¾ cup granulated sugar 1 Tbsp. plus ½ tsp. pure coconut extract Kosher salt 3 large egg yolks 2 Tbsp. cornstarch 1 cup sweetened shredded coconut 2 Tbsp. unsalted butter ¼ cup heavy cream CAKE 2 sticks unsalted butter, at room temperature, plus more for greasing 3 cups cake flour, plus more for dusting 1 Tbsp. plus 1½ tsp. baking powder ½ tsp. kosher salt 1 cup unsweetened coconut milk ½ cup whole milk 1 Tbsp. pure coconut extract 2⅓ cups granulated sugar 5 large egg whites FROSTING 8 oz. cream cheese, at room temperature 1 stick unsalted butter, at room temperature 4 cups confectioners' sugar 1 to 2 Tbsp. whole milk 1…

Total 45 min; Serves 8 In this luxurious winter salad, the buttery sweetness of scallops contrasts with the tangy crunch of fresh apples and endive. VINAIGRETTE ¼ cup fresh lemon juice 2 Tbsp. apple cider vinegar 2 Tbsp. minced shallot 2 tsp. honey Pinch of curry powder ¼ cup hazelnut oil ¼ cup canola oil Kosher salt and white pepper SCALLOPS AND SALAD 24 large sea scallops (2 lbs.), patted dry and cut into 1-inch pieces 1 Tbsp. hazelnut oil Kosher salt 4 endives, leaves separated, large leaves halved lengthwise 1 large Granny Smith apple, cut into matchsticks Extra-virgin olive oil, for drizzling Cracked black pepper and snipped chives (2-inch pieces), for garnish 1. Make the vinaigrette In a medium bowl, combine the lemon juice, vinegar, shallot, honey and curry…

Active 45 min; Total 2 hr 40 min plus cooling; Serves 8 to 10 Babette Friedman didn't know she was helping to shape a French chef's palate when she baked this pound cake–like dessert for her grandson Daniel. CAKE 3 Fuji or Gala apples (1½ lbs.)—peeled, cored and sliced ½ inch thick 1 Tbsp. Calvados 1 tsp. finely grated peeled fresh ginger ½ tsp. ground cinnamon 2¼ cups plus 2 Tbsp. sugar 3 sticks unsalted butter, at room temperature, plus more for brushing ¼ tsp. kosher salt 3 large eggs 3 cups all-purpose flour 1 Tbsp. baking powder GLAZE ¼ cup sugar 2 Tbsp. heavy cream 2 Tbsp. unsalted butter 1. Make the cake In a large bowl, toss the apples with the Calvados, ginger, cinnamon and 2 tablespoons of…

Active 1 hr; Total 2 hr plus cooling; Makes about 30 biscotti sandwiches Ansel was inspired by the traditional Bakewell tart—pie pastry layered with jam and frangipane (almond cream)—to create this sandwich cookie. BISCOTTI 2½ cups bread flour, plus more for dusting ½ tsp. baking soda ¼ tsp. fine salt 1⅓ cups granulated sugar 4 Tbsp. unsalted butter, softened 1 tsp. finely grated lemon zest 3 large eggs ¾ cup dried sour cherries, chopped FILLING 1 stick unsalted butter, softened ¾ cup confectioners' sugar 2 large eggs 1½ cups almond flour 2 Tbsp. cornstarch 1 Tbsp. dark rum Cherry jam, for spreading 1. Make the biscotti Preheat the oven to 350°. Line a large baking sheet with parchment paper. In a medium bowl, whisk the 2½ cups of bread flour…

PAGE 164 Active 2 hr; Total 3 hr 30 min plus overnight freezing Makes about 20 The ethereal cream puff improved: Ansel adds a genius crunchy coating of chocolaty panko, then fries it like a falafel. CHOUX ¼ cup whole milk 5½ Tbsp. unsalted butter, cubed and softened 1 tsp. granulated sugar 1 tsp. kosher salt ⅔ cup all-purpose flour 3 large eggs 1 large egg beaten with 1 large egg yolk FILLING 1½ cups heavy cream ⅔ cup light corn syrup ¼ cup packed dark brown sugar ½ cup granulated sugar ½ tsp. fleur de sel COATING 1 cup panko 1 Tbsp. unsweetened cocoa powder 1 large egg beaten with 1 large egg yolk Grapeseed or canola oil, for frying Confectioners' sugar, for dusting 1. Make the choux Preheat…

PAGE 148 Active 1 hr 15 min; Total 3 hr Serves 10 to 12 4 skin-on, bone-in chicken breast halves (4½ lbs.) 1 qt. chicken stock or low-sodium broth Kosher salt and pepper 6 Tbsp. unsalted butter, plus more for greasing ⅓ cup all-purpose flour 1½ cups whole milk 18 corn tortillas 12 oz. sharp white cheddar cheese, shredded (3 cups) 12 oz. jarred or canned chopped roasted Hatch chiles ½ cup minced white onion Cilantro leaves and thinly sliced jalapeño, for garnish 1. In a large saucepan, cover the chicken breast halves with the stock and 1 quart of water and bring to a boil. Simmer over moderately low heat, turning the chicken occasionally, until an instant-read thermometer inserted in the thickest part of each piece registers 160°, 30…

PAGE 148 Active 1 hr; Total 3 hr 30 min Serves 10 to 12 4½ lbs. turkey drumsticks 1 large onion, cut into chunks 10 garlic cloves, crushed 2 qts. turkey stock Kosher salt ½ cup pepitas (hulled pumpkin seeds) 3 Tbsp. extra-virgin olive oil 1½ lbs. tomatillos—husked, rinsed and halved 3 serrano chiles, halved lengthwise and seeded 1 cup lightly packed cilantro, plus leaves for serving ¼ cup chopped epazote (optional) 1½ tsp. finely chopped oregano 1½ tsp. ground cumin ¾ tsp. crushed red pepper Four 15-oz. cans hominy, drained and rinsed Diced avocado, thinly sliced radishes, Mexican crema or sour cream, lime wedges and oregano leaves, for serving 1. In a large pot, cover the turkey, onion and garlic with the stock and 3 quarts of water; bring…

Total 30 min; Serves 8 1 lb. spinach, stemmed 2 Tbsp. minced shallots 1 Tbsp. pastis Kosher salt and pepper 16 oysters (preferably Wellfleet), shucked, on the half shell ½ cup (4 oz.) sour cream 1. Preheat the broiler and position a rack 8 inches from the heat. 2. Fill a medium bowl with ice water. In a medium saucepan of salted boiling water, blanch the spinach just until wilted, about 1 minute. Drain, then transfer to the ice bath to cool completely, about 3 minutes. Drain, squeeze dry and finely chop. Transfer the spinach to another medium bowl and add the shallots and pastis. Season with salt and pepper and mix well. 3. Arrange the oysters on a baking sheet. Spoon the spinach on top and dot with the…