Search Results from December 2020 issue
Recipes
(28)
Easy
A warm ruby red mulled wine packed with enough cinnamon, cardamom, and ginger to make the whole house smell like the holidays.
4.5
(4.53)
From the always-sunny brain of Flour Shop’s Amirah Kassem, this colorful, festive cake with a surprise filling is about as celebratory as it gets.
4.6
(4.55)
Vegan
A silky-smooth soup from Marcus Samuelsson’s cookbook, The Rise.
1.0
(1.2)
Vegan
You can roast the beets and make the dukkah, a coarse Egyptian and Middle Eastern nut and spice blend, for this dish days in advance.
4.3
(4.33)
Embrace biscotti as the anti-gooey-chewy cookie that can be packed with coffee, chocolate, and nuts, and dunked in amaro, bourbon, or cold milk.
4.7
(4.69)
Roasted carrots bathed in a buttery, lemony vinaigrette with awaze, a spicy Ethiopian condiment.
5.0
(5)
Easy
Absinthe—which is higher proof and packed with warm flavors—makes any glass of bubbly feel even more special.
5.0
(5)
Easy
A toasty amaro cocktail with homemade pecan syrup that will warm you up faster than a fireplace. (Well, maybe just as fast.)
4.0
(3.95)
Quick
Buttery, crumbly, sugar-glazed cookies that you can make with any nut, really.
4.6
(4.57)
We’ve swapped out the ground nuts in a classic linzer for tahini, which makes for a rich, buttery crust that gets filled with jam.
4.0
(3.92)
Quick
Any crunchy vegetable or fruit can live in this colorful slaw—try fennel, small turnips, or Asian pear.
4.5
(4.46)
A salty-umami chocolate chip cookie from chefs Marcus Samuelsson and Tiana Gee to add to the Great Chocolate Chip Cookie canon.
4.4
(4.42)
This mix of hardy greens, pickled fennel, and spicy coconut vinaigrette brings a lightness to decadent meals.
4.0
(3.86)
Easy
Pretend you’re on the coast—and not your house in the dead of winter—with this bright and spicy aguachile.
4.0
(4)
Easy
Crispy roasted sweet potato wedges get tossed in a sweet and nutty tahini dressing in this quick vegetarian weeknight dinner.
4.4
(4.35)
This ode to Gullah Geechee cuisine marries crabmeat with corn kernels for a crispy party starter.
5.0
(5)
These grown-up moon pies are made with shortbread cookies loaded with blitzed-up pretzels and salty potato chips—the perfect contrast to the sticky-sweet marshmallows and bitter dark chocolate.
4.6
(4.56)
Vegan
With crisp outsides, creamy insides, and a subtle sweetness from tons of blanched leeks, these latkes might not be what you’re used to—and that’s a good thing.
3.3
(3.33)
Rick Martinez’s take on the popular Mexican pig-shaped cookie goes all out with a ginger-spiced dough and tons of sprinkles.
4.0
(4.17)
A light, delicate, and barely sweet Persian rice flour cookie with finely ground pistachios and freeze-dried raspberries for color.
4.5
(4.45)
Vegan
Crispy tofu cubes get tossed in a sweet and savory glaze that hits all the umami notes.
3.7
(3.74)
Quick
The holiday cocktail that takes you straight to the beach (and isn’t that where you want to be anyway?).
3.4
(3.43)