| Sometimes a process that's fairly simple can take a bit of finesse to explain. That's the case with our holiday cookie baking project for this year: Marbled Shortbread cookies from Elana Berusch. It has to be tough to get their beautiful kaleidoscope effect, right? Not really. My colleague Becky Krystal worked with Elana to carefully explain the straightforward process and we provide step-by-step photos that lead you to cookies that are sure to be greeted with oohs, aaahs and "how'd you do that?" Becky spent months talking with bakers, reviewing recipes and testing — and monitoring the testing — of sweet after sweet to deliver a fresh batch of 12 holiday cookies for this season. They include: Candied Sweet Potato and Toasted Walnut Cookies; Cardamom Kaju Katli; Vegan Eggnog Cookies; Chewy Cranberry-Coconut Oatmeal Cookies; Chocolate Macadamia Nut Kisses; Fig and Ginger Terrazzo Tiles With Disco Sugar; Red Velvet Santa Hat Cookies; Saltine S'mores; Spiced Spelt Cookies; Tamarind Mantecadito Cookies; and, last, but not least, White Chocolate, Rosemary and Almond Biscotti. Our Holiday Cookie Generator, which lets you search by ingredient (chocolate, for me, please!) and criteria, such as gluten-free, nut-free or vegan, includes hundreds more. If you have questions about cookies, join us Wednesday, Dec. 8, for our weekly chat. (Details below.) But it hasn't been all sugary sweets with us this week. We warmed up with Daniela Galarza's Fesenjan, made here with chicken legs, with its rich, dark sauce flavored with pomegranates and ground walnuts. I made a twist on a favorite flavor combination — Sesame Chicken With Artichokes and Arugula from "Big Little Recipes" by Emma Laperruque. You grind the seeds into a powder and coat the chicken before pan-frying. Quick and crisp. Food writer JJ Goode reminded us to stop sweating dinner and dive into the simplicity and deliciousness of a pasta dish, such as his Spaghetti With Anchovy, Lemon and Arugula — made with refrigerator- and pantry-friendly ingredients. And, Ellie Krieger made Spinach and Cheese Stuffed Mushrooms, which can be served warm or room temperature, making them perfect for a party — or as she put it, if you're in a party mood. We'll be in a festive frame of mind on Wednesday, Dec. 8, at noon (ET) when we gather for our weekly chat. Everyone is ready to talk cookies, including our guests Vallery Lomas, who contributed those Red Velvet Santa Hats; Emily Nejad, who shared the Saltine S'mores; and Tara O'Brady, who made the Fig and Ginger Terazzo Tiles. Warm up with Becky's cookie baking tips, and/or get a jump-start by submitting a question now. Hope to see you then!  (Tom McCorkle for The Washington Post; food styling by Gina Nistico for The Washington Post) Customize the colors, shape and decorations of these buttery cookies for a gorgeous holiday treat. By Elana Berusch ● Read more » | | | Traditionally, Iranian khoreshts are simmered for hours, but we've got a couple of shortcuts to share. By G. Daniela Galarza ● Read more » | | | This bright, briny, peppery delight comes together quickly, making it a good weeknight choice. By JJ Goode ● Read more » | | | Grind sesame seeds to create a coating that gives your pan-fried chicken a crispy outside with no flour or egg wash required. By Ann Maloney ● Read more » | | | These mushrooms make an irresistible two-bite snack or party food. By Ellie Krieger ● Read more » | | | |
More from Voraciously This year's holiday cookie recipes feature sparkles, sprinkles, fruit, spice and everything nice. By Becky Krystal ● Read more » | | | After making many batches of cookies this year, we're sharing our top tips for guaranteeing your best bake. By Becky Krystal ● Read more » | | | Make your own top-quality vanilla flavoring. It's easy and makes a great gift, too. By Olga Massov ● Read more » | | | See which one is right for you and your recipe. By Aaron Hutcherson ● Read more » | | | A few more recipes to consider as you celebrate the Jewish festival of lights. By Kari Sonde ● Read more » | | | If you're looking for something fun and filling to eat, but don't want a whole meal, we've got options. By Becky Krystal ● Read more » | | | Pancakes, waffles, baked oatmeal, a sheet-pan frittata and more breakfast and brunch recipes to start the weekend right. By Aaron Hutcherson ● Read more » | | | Great panettone doesn't come cheap. Here's where to find the lightest, most feathery loaves. By G. Daniela Galarza ● Read more » | | | The world of sparkling wine also includes prosecco, cava, pet-nat and many others. By Dave McIntyre ● Read more » | | | |
Email 
No comments:
Post a Comment