From David Tanis at the New York Times, a colorful and festive salad for a holiday table. Delicious and even good left over. 2 ounces walnuts, about 1/2 cup 2 tablespoons sugar ½ teaspoon fleur de sel or other coarse sea salt, crumbled 1 shallot, finely sliced 2 … [Read more...]
Fruitcake Bars
Another great recipe from David Lebovitz who says: I’ve been making these Fruitcake Bars more and more as the holidays approach. Not only are they incredibly simple to put together, unlike other fruitcakes, these really do taste great. They can be made up to a … [Read more...]
Dark Chocolate & Pomegranate Bark
From Melissa Clark, The New York Times, recipe from Tom Faglon. Beautiful and delicious! Melissa says: Chocolate bark is the workhorse of homemade holiday gifts, and in Tom Faglon's version, he scatters fresh pomegranate seeds over the surface, where they glisten like … [Read more...]
Porchetta Pork Roast
From Melissa Clark in the New York Times, here is an unbelievably delicious pork roast for your festive table. Melissa says: This rich, crackling-coated pork roast has all the intense garlic, lemon and herb flavors of a classic Italian porchetta, but is much simpler to make … [Read more...]
Chimichurri
From Gourmet, January 2005. Chris’s favorite sauce for Roast Beast at Christmastime. 3 tablespoons red-wine vinegar 2 tablespoons water 1 tablespoon minced garlic (4 cloves) 1/2 California bay leaf, broken in half 3/4 teaspoon salt 1/2 teaspoon dried hot red pepper … [Read more...]