Content tagged with “November/December 1992”
Toasted oats, maple syrup, walnuts and dates are a great combination in these crisp biscotti.
Rutabaga & Potato Puree
Earthy rutabagas and garlic add flavor to mashed potatoes. They can be made ahead, making them the perfect choice for...
Angel food cake is layered with candied fruit and ricotta cheese in this traditional Sicilian Christmas cake.
Black Pepper Biscotti
These savory black-pepper-and-fig-flecked biscotti are perfect for cocktail parties—just spread with softened goat...
Your favorite combination of dried fruit makes these fruitcake slices special.
Not as sweet as most cranberry relishes, this ruby-colored condiment is a perfect foil for the dark meat.
Brandy, molasses, ginger and cinnamon add great flavor to these cookie cups. Fill them with sorbet or frozen yogurt for...
These crispy crostini can be made up to a week ahead—perfect to have on hand for the holidays when guests stop by at...
Corn Bread Stuffing
Flecked with fresh herbs and dried currants, this corn bread stuffing is a nice alternative to regular bread stuffing.
In this pretty marbled cookie, one half of the dough is almond-flavored like the traditional biscotti di Prato, and the...
Brussels Sprouts & Chestnuts
Dried chestnuts are a convenient alternative to fresh ones. They are available by mail from Northwest Chestnuts.
Herbed Yogurt Cheese
Serve this delicious cheese spread on crostini. Remember to start draining the yogurt the day before blending the...
Smoked Salmon Spread
A splash of pepper-flavored vodka gives this salmon spread a sophisticated flair. If you like, use plain vodka instead...
This classic stuffing pairs turkey sausage with the tangy sweetness of apples. By using turkey sausage instead of pork...