Food staffs favorite recipes12/12/2023 ![]() I give away spiced pecans or jars of Doris’s hot fudge. The rotation includes Joan Nathan’s brisket, Melissa’s latkes and a couple of different Christmas cookies, including linzer trees, and my aunt’s pizzelle, because it was the cookie Julia Moskin claims took me down when we did our cookie challenge 112 years ago. Recipe: Soft Sugar Cookies With Raspberry Frosting 7. But this year I’m especially excited to make Eric Kim’s homemade version! Love the addition of the freeze-dried raspberries to color and flavor the icing! SCOTT LOITSCH The holidays usually mean we have at least a couple packages of those grocery-store-soft-sugar-cookies in the house. Soft Sugar Cookies With Raspberry Frosting Recipes: Prime Rib Roast | Overnight French Toast | Crème Brûlée French Toast 6. Usually I do this brûlée one, but we are branching out! MELISSA CLARK I’ve got my eye on this overnight French toast by Samantha Seneviratne for this year’s Christmas morning. I make the leftovers into the best hash imaginable. I’ve been making Sam’s prime rib for the past few years for Christmas and it’s perfect. Recipes: Mark Bittman’s Gravlax | Real Sour Cream Onion Dip 5. (I added a little Hellmann’s too.) EMILY WEINSTEIN And we used to have a holiday party and I’d make a quadruple batch of Mark’s sour cream and onion dip and serve it with Cape Cod potato chips. I also love Melissa’s latkes and have made Mark Bittman’s gravlax many times. Recipes: Chocolate-Peppermint Shortbread | Malt Chocolate and Marshmallow Sandwiches | Pistachio Pinwheels 4. I need all the cookies I can get this year, so I’m springing for Sohla El-Waylly’s chocolate-peppermint shortbread, Yewande Komolafe’s malt chocolate and marshmallow sandwiches and Claire Saffitz’s pistachio pinwheels. I spice up our cookie roster every year by trying at least two of the newly minted NYT cookie recipes. Also incorporating Melissa’s latkes into our Christmas Eve soup dinner this year, which is very exciting for everyone involved. ![]() Sandwiches with leftovers the next day are a huge bonus. I love making Melissa Clark’s dreamy, crunchy-skinned porchetta, marinated and trussed the day before, then roasted in the oven, making my whole house smell like rosemary and garlic and pork drippings. Recipes: Chez Ma Tante’s Pancakes | Glazed Holiday Ham | Fannie Farmer’s Parker House Rolls 2. My Christmas starts with these ridiculously buttery pancakes, eases into a nap and then rises again for glazed ham, good mustard and Parker House rolls. (View our collections of Holiday Recipes including Christmas Recipes, Hanukkah Recipes and Kwanzaa Recipes. It was tough to pick just one recipe - most suggested a few - but the most common themes were latkes and, unsurprisingly, cookies of all kinds. Remove from the heat, garnish with coriander leaves and serve with basmati rice and pappadums.Members of The New York Times Food department come across hundreds of new recipes every year, and these are the recipes they can’t live without during the holidays. Add the cream and simmer for 10–15 minutes, until the chicken is cooked through. Add the chicken stock, bring to the boil, reduce heat and simmer for 30 minutes. Add the tomato paste and sugar and cook for 3–4 minutes.Īdd the chicken and marinade to the pot and cook for 5–7 minutes. Add tomatoes, chillies and salt to taste and cook for 10 minutes. Add the onion, garlic, ginger and coriander stems and cook until browned. Add the cumin seeds and cinnamon stick and cook until slightly coloured. ![]() The next day place a large pot over medium heat and melt the butter in the oil. Wrap the chicken in clingfilm (or transfer to a snug, airtight container) and leave in the fridge overnight. Add the chicken and mix thoroughly until the chicken is covered all over. ![]() ½ bunch coriander stems, washed and finely choppedįor marinade, whisk together the yoghurt, lemon juice, turmeric, garam masala, cumin and some salt in a large bowl. Preparation time: 20 minutes (plus an overnight marination) Just don’t be tempted to use chicken breasts. If you prefer the convenience of boneless chicken thighs you can use those, but we wholeheartedly recommend keeping the bones for extra flavour. This lovely balance makes the dish lighter than you might expect. The yoghurt’s gentle lactic tang and the lemon juice’s sharper acidity are the perfect foils to the richness of the cream and tomatoes. After cooking it for ourselves, we can see why. During Sharma’s tenure at Attica, this dish was one of the most popular staff meals.
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