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Winter

Explore 1762 recipes, 321 projects, 191 articles, 187 galleries, 79 videos, and more

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Fruits de Mer Platter

Ingredients
  • 1/2 bottle (375 mL) dry white wine
  • 1/4 cup coarse salt or sea salt
  • 2 lemons, halved
  • 1 teaspoon paprika
  • 1 teaspoon coriander seeds
  • 1 teaspoon celery seed
  • 3 bay leaves
  • 2 live lobsters (each 1 1/4 pounds)
  • 6 king crab legs (1 3/4 pounds total)
  • 2 pounds large shrimp in shells
  • 24 oysters
  • 12 littleneck clams
  • Crushed ice
  • 2 to 4 ounces caviar, such as North American osetra
  • Toast points
  • Classic Cocktail Sauce
  • Saffron Mayonnaise
  • Mignonette Sauce
  • Lemon wedges
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Heart-Shaped Meringues Filled with Passion Fruit Curd

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"Glittered" Sufganiyot

Ingredients
  • 1 envelope (1 scant tablespoon) active dry yeast
  • 1/2 cup granulated sugar
  • 1 cup plus 2 tablespoons warm whole milk or soy milk (110 degrees)
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 1 1/4 teaspoons coarse salt
  • 2 large eggs
  • 3 tablespoons unsalted butter or margarine, melted and cooled
  • Vegetable-oil cooking spray
  • About 6 cups vegetable oil, for frying
  • 1 1/4 cups confectioners' sugar
  • 2 cups raspberry jam
  • Blue sanding sugar, for decorating
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Mushroom Turnovers with Sour Cream

Time:55 mins
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Orange Spice Cake with White Chocolate Poinsettia Topper

Ingredients
  • Vegetable oil, cooking spray
  • 3 cups all-purpose flour, plus more for pans
  • 1 cup boiling water
  • 3/4 teaspoon baking soda
  • 2 1/2 teaspoons ground ginger
  • 2 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 3/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup packed light-brown sugar
  • 1 tablespoon finely grated orange zest, plus 1/4 cup fresh orange juice
  • 1/2 cup unsulfured molasses
  • 1/4 cup Cointreau (optional)
  • 1/4 cup dark corn syrup
  • 2 large eggs, lightly beaten
  • 1/2 teaspoon pure vanilla extract
  • 1 cup walnuts, toasted, finely chopped
  • Seven-Minute Frosting
  • Chocolate Leaves
  • 1/2 ounce marzipan
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Braised Collards with Tomatoes

Time:3 hours
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Shrimp Bisque

Ingredients
  • 1 pound large shrimp (about 20), peeled and deveined, shells reserved
  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil
  • 9 shallots (8 ounces), chopped
  • 1/2 bulb fennel (8 ounces), chopped
  • 1 large carrot (6 ounces), chopped
  • 2 tablespoons tomato paste
  • 1/2 cup Cognac
  • 6 cups water
  • 2 teaspoons coarse salt
  • 4 black peppercorns, plus freshly ground pepper
  • 1 dried bay leaf
  • 1 sprig flat-leaf parsley
  • 1/4 cup plus 2 tablespoons evaporated milk
  • Chervil sprigs, for garnish
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Sweet-and-Sour Cabbage

Time:50 mins
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Pretzel Cookies

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Pork Tamales With Roasted Tomatillo-Chile Salsa

Ingredients
  • 1 pound boneless pork shoulder, cut into 1/4-inch dice
  • 3 cups water
  • 1 medium onion, quartered
  • 2 garlic cloves, peeled
  • 2 sprigs fresh cilantro
  • 1 teaspoon coarse salt
  • 3 plum tomatoes, halved lengthwise
  • 4 dried New Mexico or California chiles, seeds and ribs removed
  • Hot water, for skillet
  • 1 chipotle chile (canned in adobo sauce)
  • 2 tablespoons coarsely chopped onion
  • 2 garlic cloves, minced
  • 2 sprigs fresh cilantro
  • 2 tablespoons fresh pork lard or vegetable shortening
  • Coarse salt and freshly ground pepper, to taste
  • 2 3/4 cups masa harina (Mexican corn flour)
  • 2 1/4 cups hot water
  • 3/4 cup fresh pork lard or vegetable shortening (about 7 ounces), chilled
  • 1 1/2 teaspoons baking powder
  • 1 1/4 teaspoons coarse salt
  • 50 dried cornhusks
  • Roasted Tomatillo-Chile Salsa
  • Mexican crema or sour cream, for serving
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