In partnership with Santa Clause, food industry professionals belong to a sort of honorary elf society. A network external to the North Pole, they help make Christmas possible.
A decadent and scrumptious bread pudding using cubes of panettone, laced with a citrus-almond mascarpone sauce and doused with warm dulce de leche. Served with delicious homemade whipped cream.
Cocoa Krispie Treats stuffed with peppermint chocolate cookies and topped with peppermint crunch candy.
One of the best uses for bottled pasta sauce, this Chicken Puttanesca is a great way to use pantry staples such as capers and olives.
Crepes are sold as winter street food in many parts of the world, but they’re also easy to make at home.
Cinnamon Crispies are baked treats with a cinnamon and sugar filling. And with a blend of regular and brown sugar, they’re a real treat.
A poetic warm and creamy pasta on a bed of fresh crunchy red cabbage, a great mix.
A super easy recipe fo Rocky Road, which makes a perfect festive holiday gift.
Try a different type of Christmas cookie this year. Mocha macarons with a peppermint-y filling. The perfect dessert twist on the classic drink.
These caramelized beets make a nutritious, colorful and tasty addition to the dinner table.
Holidays are the best time to try your luck in the kitchen. What better reason to discover your inner chef?
Elizabeth Ellory with a creative – and tasty – way to spice up your Christmas tree this year.
A delicious cool buttermilk shake with warm holiday notes of cinnamon and raspberries.
Brandy butter is traditionally served with warm mince pies and Christmas pudding, melting lusciously into the dense dessert, making it completely over-the-top sinful.
Dominique Ansel worked at Fauchon in Paris before he decided to open up this adorable little Parisian-style pastry shop in SOHO.
Fresh, rich and creamy: goat’s milk ricotta is the perfect accent for garlic-grilled breads, charcuterie boards and vibrant salads.
These truffles are deliciously winter-flavored with cinnamon and orange.
Dining Down Under: Wild Degustation with Bistro Dom, Devour Dessert Bar and Natural Selection Theory
The premise for the Wild degustation dinner at Bistro Dom in Adelaide was simple: they would hunt, forage, and make as much of the food and wine served as possible.
A sweet and spicy soup featuring sweet potatoes, apples, and chipotle peppers that’ll keep you warm this winter.
Denise Sakaki solves the holiday cocktail quandary: how do you design a cocktail party that you, the host, can actually enjoy?
Have you planned the Christmas dinner menu yet? If not, let Nancy Lopez-McHugh guide you.
These vegan peanut butter cookies are perfect even for the first time baker.
This is an extremely easy but very tasty goat curry where the meat is cooked to perfection with some basic five spices on slow heat.
This brown bread is lovely topped with butter or cream cheese and it can be served at breakfast, lunch or dinner.
Rose petal jam and ice cream is one of the most addictive combinations you can sink your teeth into.
Do you love eggnog? If so, these rich, creamy frozen treats are just for you.
When the light goes out and your home becomes an ice box, you Holiday meal has to be ruined, right? Wrong.
These sugar cookies are sweet, moist and perfect for the holiday season. Your friends will be begging you for more.
This is the kind of cake that grandmothers of the Langhe area of Piemonte make specially for their grandchildren.
Nancy Lopez-McHugh introduces her favorite Czech Christmas Cookie. Meet the Linzer.
Elizabeth Ellory’s version of the deliciously simple chickpea and garlic appetizer.
Back from an inspiring visit at the Shepherd’s Way Farm in Minnesota, Laura Lindekugel makes a gorgeous batch of Ricotta Doughnuts.
Shuchi Mittal serves a healthy warm salad for the chilling winter days.
If you think all pizzas are already invented, you haven’t talked to Chris Scheuer.
This easy cranberry bread is lovely and light, and its tartness is balanced by the orange zest.
This easy to make cheescake will absolutely melt in your mouth. And it looks gorgeous too.
While the North is cold and snowy, it’s asparagus season in the south.
A unique and refreshing cake twist, using fresh cucumbers to create a moist and nutty cake – perfect for that evening cup of tea.
One of the most respected French Chefs in NYC, Christian Delouvrier, shares his secret to making a perfect countryside tarte.
Even celebrities line up for this shabby little beef brisket joint. What’s the big deal?
Beans Poriyal is a South Indian version of stir fry made with vegetables, moong dhaland, and freshly grated coconut.
By tossing wheat berries with cranberries and pecans, this dish is a standout crowd pleaser for the holiday season.
Capture the bright orange of summertime in a jar with this slightly bitter, slightly sweet jam.
Ewa Sack tells the story of Lucia, and shares her recipe for the classic Swedish lucia bread “Lussekatter”.
Brenda Benoit visits the upscale and modern Japanese Zuma Restaurant at their location in Miami.
Tamara Novacoviç serves a flavorful combination perfectly suited for the holiday season.
Anamika Arun about the similarities between baking cakes and making great curries.
A simple pasta dish featuring bacon, cauliflower, and parmesan cheese.
National Geographic’s Andrew Evans went to New Orleans to find the secret to making the perfect Jambalaya.
Joy Zhang sits down for brunch with Chef Dean Fearing, owner of the highly acclaimed restaurant Fearings.
When leftover cookies are turned into ice cream, be prepared to fight over licking the ice cream machine.
Anamika Arun is spellbound by the A World of Cakes cookbook by Krystina Castella.
This slow-cooking technique produces perfectly cooked salmon fillets every time.
A hearty soup that is quick to prepare, and a treat for the tastebuds. Garnish with sour cream, avocado and cilantro.
Gingerbread cookies are a staple on many Christmas tables. They are both fun to make, and lovely to eat.
This is an elegant and sumptuous dish to serve on a very special occasion. Here prepared in a wood-burning oven, it can of course be done in a traditional home oven.
Johanna Kindvall on the Swedish tradition of eating Yellow Pea Soup every Thursday.