'Tis the Season...To Make Cookies

 

This is the time of year when bakers both amateur and professional tend to find themselves in the kitchen surrounded by pounds of butter and mountains of chocolate chips. For those of you with plans to channel your inner pastry chef over the next couple of weeks, here are some of our favorite holiday cookies.

 

Corn Flake-Candy Cane Cookies

"We take the insane amount of candy canes my mother sends to the bakery," says Christina Tosi of Momofuku Milk Bar, "break them up, and fold them into a corn flake-chocolate chip-marshmallow cookie dough with a little mint extract for some serious holiday flair."

 

Ultimate Chocolate Chip Cookies

David Leite of Leite's Culinaria set off a national cookie-baking frenzy after this recipe for the ne plus ultra in chocolate... Read more >

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Recipe: Wild Mushroom, Shoyu, and Goat Cheese Truffles

Recipe for wild mushroom, shoyu, and goat cheese truffles, adapted by the James Beard Foundation

 

These mushroom and risotto–based truffles may look like regular old fritters, but one bite exposes their umami-rich cores of shoyu and goat cheese. (Shoyu is just the name for soy sauce in Hawaii and Japan, so if you have a bottle of soy sauce in your pantry, you're covered.) Enlist some friends to help you churn out a few batches at your holiday gathering.

 

Get the recipe here.

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Recipe: Pignoli Tart with Mascarpone Crema

Cynthia DePersio's recipe for Pignoli Tart with Mascarpone Crema, adpated by the James Beard Foundation

 

Cynthia DePersio is nuts for nuts. "I adore them, so I decided to use Italian pignoli cookies for the inspiration for this tart," she told us. The New Jersey–based pastry chef adds pulsed pine nuts to a classic French frangipane, then bakes the filling in a sandy sablé crust. "I like to pinwheel thinly sliced banana slices on top, sprinkle them with raw sugar, and brûlée," she says. We're partial to crowning our pieces with a dollop of mascarpone-boosted whipped cream.

 

Get the recipe here.

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Recipe: Lentil Soup with Chard and Lemon

James Beard's recipe for lentil soup with chard and lemon

 

With the official start of winter and its accompanying chills only about a week away, it's time to ready our defenses in the kitchen. One of our staples for the season is lentil soup, and this year our plan is to make James Beard's "rather different" version, which was inspired by the vibrant flavors of Syria. He added three quarters of a cup of lemon juice just a few minutes before the soup was finished, giving it a welcome undercurrent of acid. For extra flavor and heft, we like to throw in some diced bacon when we start cooking the lentils. James Beard favored cotechino, an Italian pork sausage that's a classic pairing for these legumes. 

 

Get the recipe here.

 

Your can also find this recipe and more of James Beard's classic dishes in... Read more >

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Recipes: Wintry European Supper

James Beard's lebkuchen

 

Chilly, gray days make us long for warm, comforting dinners, like this one featuring a rustic yet refined beef stew and a bowl of dill-flecked homemade noodles. 

 

Viennese Walnut and Horseradish Spread 

Pair this unique and simple hors d'oeuvre with a glass of Riesling or Gewürztraminer. 

 

Beef Cheek Goulash 

Any recipe that begins with rendered duck fat is guaranteed to be good. (Rest assured, you can use canola oil instead.) This rich beef stew from David Bouley takes a bit of time to prepare, but every second will be well worth it. 

 

Dill ... Read more >

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Recipe: James Beard's Salt and Pepper Spareribs

James Beard's salt and pepper spareribs

 

With so much of our energy channeled toward others during the holiday season—making lists for others, full-contact shopping for others, hosting parties for others—it's no surprise that it can feel impossible to make a simple dinner for ourselves. When we need a break from the 'tis-better-to-give-than-to-receive mantra, we turn to James Beard's recipe for salt and pepper spareribs. It's as elemental as it sounds: grab some spareribs, rain salt and pepper over them, throw them in the oven, and put your feet up.

 

Get the recipe here.

 

Your can also find this recipe and more of James Beard's classic dishes in The Essential James Beard Cookbook, a collection of dishes culled from twelve of his iconic books, including Hors d'Oeuvre and Canapés, Menus for Entertaining,... Read more >

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Recipe Roundup: Stews

 Michael Bologna's recipe for white bean and sausage stew, adapted by the James Beard Foundation

 

Get out your Dutch oven: it's stew season. From quick coconut shrimp to a lamb stew studded with parsnips and bacon, here are some of our favorite rib-sticking recipes.

 

White Bean and Sausage Stew [JBF]

This greens-flecked stew is simple enough to pull together on a weeknight. Drizzle with olive oil and sprinkle with Parmesan cheese before serving.

 

Green Chile and Chicken Stew [BA]

A purée of roasted tomatillos, peppers, and chiles gives this dish its piquant depth.

 

Lamb Stew with Parsnips, Bacon, and Fennel [JBF]

Ladle this... Read more >

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Recipe: Sticky Date Pudding with Mascarpone

Sticky Date Pudding with Mascarpone, adapted by the James Beard Foundation

 

Now that autumn’s leaves are poised to drop in deference to winter, we want our sweaters bulky, our socks straight from the dryer, and our desserts served warm.

 

Thankfully, the inseparable Vinny Dotolo and Jon Shook have done us a solid by sharing their take on a toasty pub classic: sticky toffee pudding. Like everything else we’ve seen from this Los Angeles duo, the dish is mind-numbingly indulgent, but its technique is sharp. While conventional toffee pudding recipes instruct you to fold soaked dates into a batter, Dotolo and Shook blend the fruit into a smooth paste, which produces a cake with a more polished texture. Smothered in a boozy caramel and topped with a generous dollop of mascarpone, this updated dessert will warm you from the inside out.

 ... Read more >

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Recipes: Thanksgivukkah

Celery Root Soup with Pumpkin Seeds and Celery Leaves

 

We certainly weren't the first to coin the name for this year's convergence of Thanksgiving and Hanukkah, a magical overlap that hasn't happened in about a century. But could we resist the culinary and journalistic impulse to capitalize on a new holiday? No, no we could not. Because if there is an opportunity to eat stuffing and latkes on the same day, you better believe we're going to go for it. So without further ado, a sample menu to help you gastronomically merge these two joyous occasions: 

 

Celery Root Soup with Pumpkin Seeds and Celery Leaves 

If we learned anything from watching Seinfeld, it's that Jews love soup. And so do Americans. Here's your first course. 

 ... Read more >

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Recipe Roundup: Turkey, Turkey, Turkey

Turkey recipes from the pros, curated by the James Beard Foundation

 

Whether you're interested in starting a new Thanksgiving tradition or just looking to break out of a family-recipe rut, there's no shortage of turkey tutorials to be found this time of year. And who better to trust than a true professional? Here are some of our favorite turkey recipes from industry bigwigs.

 

Sam Sifton's Simple Roast Turkey [Bon Appétit]

The New York Times editor's go-to Thanksgiving bird is glazed with a rosemary-infused teriyaki butter. Though it may seem like holiday heresy, Sifton swears this recipe will keep the hordes very happy.

 

Jacques Pépin's Steam-Powered Turkey [NYT]

According to Pépin, a short dip in a steam bath followed by a two-hour blast in a hot oven is... Read more >

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