Recipe Recap: December Edition
Seven new recipes to try right now
It’s the calm both after and before the storm.
With Christmas behind us and New Year’s on the horizon, we have a brief moment to pause and consider what we’d like to eat next.
Here’s what we’ve settled on:
Though San Francisco chef Craig Stoll serves his duck-fat-fried latkes during Hanukkah, repurpose them for New Year’s Eve, topped with crème fraîche and caviar.
Because we at Tasting Table have a few days off (and hope you do, too), we’ll be hauling out our Dutch oven and braising the week away. For a casual weeknight dinner, turn to the soy-and-vinegar spiked chicken adobo, which cooks in only 30 minutes.
If you have company coming, the beef brisket with mustard hominy is a showstopper, as are the spiced short ribs, kindred in spirit to beef bourguignon. They can be served as a hors d’oeuvres for a dozen guests or a main course for four. Serve this slivered raw parsnip salad alongside either beefy main.
No matter what, don’t miss an opportunity to conclude a feast with dulce de leche-filled cream puffs.
And hey, the start of a New Year is cause for celebration, and as everyone knows, celebrations call for punch.
Here's to you, fellow cooks: Cheers!
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