Albie (Adam DiMarco), his father Dominic (Michael Imperioli) and his grandfather Bert (F. Murray Abraham) are in Sicily to find their long lost relatives, and they do make a few excursions. But one of those trips was to eat at a restaurant Bert saw in a movie, while others were made out of necessity. Interactions with the locals don’t reveal even a hint of authentic interest into their food, culture, or lives. The tragic Tanya McQuoid ventures out into Palermo, too, but generally she’s too involved with her own personal dramas to think much of anything about her surroundings.
Together, the three story arcs paint a picture of a certain kind of upper class American traveler—one who is more concerned with commodifying experiences and chasing an impossible satisfaction than letting a new travel adventure wash over them.
Not every meal in The White Lotus is eaten at the resort. Portia (Haley Lu Richardson), a chronically discontented 20-something who works as Tanya’s assistant, is taken out on the town by Jack, a rambunctious Brit staying with his “uncle,” to enjoy some (stolen) arancini. Ethan, Harper, Cam, and Daphne also have a long, chaotic lunch at a vineyard. Still, Cam’s comment after sitting down to yet another White Lotus dinner—“I don’t know why they keep giving us these menus, we know them back to front by now”—is an unmissable hint that these wealthy characters’ unimaginative dining habits drive them to eat at the same place repeatedly.
For food lovers who travel to eat, it’s maddening to see the characters of White Lotus blithely ignore the spectacular Sicilian cuisine that surrounds them. And in reality, many wealthy diners love to chase exclusive reservations at new restaurants and once-in-a-lifetime dining experiences. Sure, locally made Italian food is incredible, but the soil surrounding Mount Etna, one of Europe’s most active Volcanoes, is enriched with volcanic ash which means produce in the area has a brighter, cleaner taste than vegetables grown elsewhere. Alas, Tanya would rather cosplay Monica Vitti.
Wealth and luxury, particularly as it’s expressed by Americans, wears down one’s ability to be self aware, to find spontaneous joy, and to experience the world outside of yourself. If you let it, wealth can make you into the type of person who travels all the way to Italy, only to order Aperol spritzes and arugula salads ad nauseam.
Kugels, latkes, challah, and sour (or sweet!) salads — these are the foods that make a Jewish holiday table. Traditional Yiddish recipes warm the heart and create pure soul comfort.
But sometimes you’re craving change. A few tweaks can turn a classic dish into a new culinary experience. Whether you’re cooking for Hanukkah or you’re looking for a new twist on classic Hanukkah side dish recipes, you’ll find yummy options here.
Sort of like a casserole, kugel is a popular holiday side dish among Ashkenazi Jews. Kugels are usually based in potato, egg noodle, or veggie and typically can be classified as either sweet or savory. I’ve always preferred savory kugels myself, but this sweet and savory apple kugel from Living Sweet Moments might just change my vote!
Apples and raisins provide the sweet, while sauteed onions give you the savory. You might think apples and onions don’t mix, but don’t knock it till you try it!
The first step to making this kugel is to cook your noodles. Using egg noodles — as opposed to just any noodle — does make a difference. Egg noodles come in all shapes and forms. Using wide egg noodles will give the apples and raisins nooks and crannies to hide in, while using fine egg noodles might enable your kugel to rise a little higher and will lend a slightly different texture. Experiment and see what your family loves best!
After you’ve boiled and drained your pasta, saute peeled and cubed apples and diced onions together. When the onions begin to caramelize, add your raisins, your spices (cinnamon and nutmeg), sugar, and a few tablespoons of water. Cook for about two minutes, and then add everything to your already cooked and drained noodles.
This recipe recommends adding the eggs directly to the noodle mix (once it’s cooled slightly), but actually, if you beat your eggs separately before mixing them with the noodles and apples, your kugel will be fluffier.
Place everything into a 9×13 pan and bake in the oven for 45 minutes to an hour at 350F. Enjoy the aroma as it bakes, and then enjoy the kugel during your dinner!
Noodle kugels are easily warmed up and can often be enjoyed at room temperature. If you’ve got leftovers, you’ve got an easy breakfast or maybe even a sweet treat for lunch.
VEGAN POTATO AND SWEET POTATO LATKES
It’s not Hanukkah if you don’t have latkes! Latkes are fried potato pancakes, and traditionally, they contain grated white potato, onion, eggs, salt and pepper, and maybe a little matzo meal or flour. What makes this latkes recipe from Vegan Richa special is the addition of sweet potato, interesting spices, and the fact that they are eggless! They can also easily be made gluten-free.
The recipe calls for two pounds of russet or yellow potatoes, along with just one small sweet potato — just enough to give it a slightly different flavor than traditional latkes. To make the latkes gluten-free, instead of using matzo meal or regular flour, potato starch and chickpea flour can bind the ingredients together. Chickpea flour gives it a slightly eggy taste and color.
In addition to salt and pepper, these latkes call for a dash of cayenne. But why stop there with the unique flavor options? You can also try throwing in scallions, dill, mustard, or garam masala. Your imagination is the limit! Along with some vegan sour cream or vegan yogurt (Kite Hill makes the best vegan yogurt, in my opinion), these latkes are certain to please.
A high-quality frying pan is essential for vegan latke cooking. Make sure to choose a heavy-bottomed or cast-iron skillet. If you use a cheap pan, you’ll be in tears — and not from the diced onions. Vegan latkes are notorious for sticking and coming apart as you (attempt to) flip and fry.
High-quality kitchen supplies — plus keeping the oil at just the right temperature — is the secret to non-broken vegan latkes.
GEORGIAN BEET, CHICKPEA, AND WALNUT SALAD
Ashkenazi Jews aren’t exactly known for eating healthy, light fare. Many traditional entrees and side dishes are carb-heavy and fattening. Which isn’t bad in moderation! But it’s good to have options, and this Georgian beet, chickpea, and walnut salad from Jewish Food Hero makes a nice contrast to Bubbie’s diet-killing dishes.
While not a Georgian recipe per se, Jewish Food Hero says her inspiration came from learning about the Jews of Georgia (as in the Baltic state near Russia — not to be confused with Georgia, the state in the U.S.). Georgian Jews kept themselves isolated from neighboring Jewish communities and have very different customs from the Ashkenazi Jews of Eastern Europe. Walnuts are native to Georgia, and they feature prominently in many dishes.
This salad is fresh, sour, and earthy. Simply dice three cups of boiled beets and combine with a cup of chickpeas, one or two thinly sliced shallots, and one to three cups of chopped greens. For the dressing, you’ll need freshly squeezed orange juice, lemon juice, one or two garlic cloves, four walnut halves, a teaspoon of salt, and one or two teaspoons of unrefined raw sugar.
You have options when it comes to preparation. You can combine the beets, chickpeas, and shallots with the dressing up to 24 hours ahead of time. Then, combine with the greens before serving. Or, you can keep everything separate and serve the dressing on the side. Garnish with chopped walnuts.
BROCCOLI AND CAULIFLOWER KUGEL
The healthiest kugels are the non-potato vegetable-based ones, which is why you should absolutely try this broccoli and cauliflower kugel recipe from Jamie Geller. Broccoli kugel is one of my personal favorites, but this recipe uses a mix of broccoli and cauliflower florets. You could use frozen or fresh — either will be tasty.
Fresh herbs — a half cup of chopped parsley and a half cup of fresh dill — add sophistication and depth to what’s usually a simple dish. Also, instead of baking the kugel in a large pan, this recipe calls for using a six-cup muffin tin. Arranging your broccoli, cauliflower kugel “muffins” on a serving platter will be significantly more visually appealing than the more common presentation (roughly cut square slices).
The recipe calls for a quarter cup of raw quick cooking oats. Purchase the gluten-free kind, and you’ve got yourself a gluten-free kugel! You could also replace the oats with quinoa flakes.
The recipe suggests baking at 400F for an hour, though in my experience of kugel baking, that seems too long for a non-potato kugel, especially when baking in muffin cups. Keep a close eye on your kugel muffins as they bake to avoid disappointment.
A festive cake is the perfect way to wow guests and impress family members this season. One of the best things about cakes is that they’re incredibly versatile and thereby fulfill a host of celebratory events from birthdays to Christmas.
So aside from decorating a cake like Santa (and we do have a recipe for that!), what makes a cake Christmasy? Luckily, TODAY Food’s host of talented bakers, cooks and celebrity chefs produce an abundance of beautiful cakes fitting for festive occasions. Creamy cheesecakes and dense olive oil cakes, for example, bring a lightness to the dessert table in a way that can balance the palate after a heavy meal. Fruit cakes, spiced Bundts and cinnamon coffee cakes are the ideal holiday desserts that double as dishes for Christmas breakfast or brunch — plus, the appearance fragrant cakes with plump dried fruits and speckled fruit cakes often make their way through Christmas classics, literature and plays. And who doesn’t love that?
With the cold weather calling for hot coffee or mulled wine, decadent chocolate cakes can also become a Christmas signature — passed around the table with the molten cocoa frosting oozing from its center. And of course, something simple like red velvet or pistachio invites additional holiday cheer with their merry color schemes.
Whatever you and your guests are craving, there’s definitely a creative confection out there that will fit the bill. These cakes are so delicious that even Santa may give up his cookie habit and opt for a slice (or two) of cake instead.
In this fabulous, make-far-ahead recipe, apples folded into a traditional loaf cake batter and swirled together with warming fall spices. The cake is baked and can be cooled, tightly wrapped and frozen as an easy option that will keep for weeks ahead of Christmas or whenever you need it (hello, hostess gifts!).
It’s hard to find a dessert that truly has it all, but this multi-layered confection is bursting with plenty of beloved sweet treats. Aptly named after cherry, pumpkin and apple pies, this decadent cake is also a perfect crowd pleaser with the three different pies enveloped by different flavors of cake.
Sure, this cake has some surprising ingredients — like vanilla pudding, yellow cake mix, white wine and bourbon. But Elizabeth Heiskell swears by it and says it is so good that it will “beckon you in the middle of the night.”
The traditional holiday bûche De Noël becomes even more festive at Taste of EPCOT International Festival of the Holidays. Gingerbread chiffon cake gets rolled up with sweet maple mouse and tart cranberry jam, then finished with a rich chocolate coating. The stunning spiral and seasonal flavors make this a must-try dessert!
A crumble is an irresistible dessert no matter what fruit you use, but this elevated apple crumble cake takes that classic and transforms it to a true showstopper and real centerpiece for special occasions.
This berry-studded cake is festive enough for the holiday table but comes together so easily, you can mix it up anytime. Pop it in the oven as you’re sitting down for dinner. If you have leftovers, no one will judge you for digging in at breakfast the next day.
Ina Garten’s cake boasts layers and layers of subtle flavor from honey, brown sugar, orange zest, coffee and spices like cinnamon, cloves, allspice and ginger. How good does that sound? Oh! And one more thing: bourbon!
This super simple recipe is a great option for an elegant dessert that doesn’t require too much baking. It starts with a store-bought pound cake, which gets dressed up with a smooth ricotta and mascarpone cream topping and vibrant berries.
Roasting the apples before adding them to the cake amplifies their natural sweetness. The fragrant cardamom and crunchy almonds round out the wintry flavor of this warming dessert. It’s also gluten-free, but it’s so nutty and delicious, nobody would ever guess it.
This beautiful Bundt is full of flavor like a carrot cake, has a tight crumb like a pound cake and it comes together quickly and easily. It’s flecked with festive cranberries and has lots of warm spice to pair perfectly with after-dinner coffee.
Kristen Kish re-created this eye-catching upside-down cake from her sous chef, Robeisy Sanchez, which was adapted from Cook’s Illustrated. “I felt so proud cooking it. It’s a beautiful recipe, very festive. Everything about it,” she says. “To watch her, watch me make it: It’s a weird warm and fuzzy feeling that’s hard to explain.”
Whether you like your carrot cake plain or with all the mix-ins, this recipe has you covered. Serve this sweetly spiced dessert with walnuts, raisins, coconut, and pineapple — or keep it simple with only shredded carrots in the batter. Either way, it’s a guaranteed treat, especially when each slice gets a luxurious layer of cream cheese frosting.
“I have 101 Bundt cake recipes, but this one is my very favorite,” says Shay Shull. “It’s always moist, it’s always delicious and it always tastes just like fall.”
Growing up eating this classic Southern dessert countless times in her home, Jocelyn Delk Adams has it mastered. Juicy and golden, it might be a retro recipe but it’ll never be outdated.
The filling in this cheesecake is made with butternut squash with cinnamon, brown sugar and mascarpone cheese. The shards of pumpkin-brown sugar brittle not only add an attractive decoration on top, they also provide crunchy contrast to the creamy cake.
This simple cheesecake requires no baking and uses sweetened condensed milk for a smooth and decadent texture. It is delicious on its own or served with any topping of choice, from fresh berries to chocolate chips or even toasted coconut.
This luscious chocolate cheesecake from Donatella Arpaia will have everyone going back for seconds (and thirds). Just don’t wait until the very last minute, as it ideally needs to be chilled in the fridge overnight before you add the topping.
These mini (but mighty) treats are rich, creamy and oh-so-satisfying when a cheesecake craving strikes. Feel free to get creative with tasty toppings, such as festive, fresh strawberries and a sprinkle of crushed graham cracker or aerated whipped cream and dark chocolate chips.
This is a super simple recipe but tastes as if it was made at a fancy restaurant. You will definitely impress your loved ones using this recipe for the holidays.
This cheesecake has all the sweet creaminess of the classic version but with no added sugar. It makes it a nice cake to balance out the dessert table with a lighter option alongside the cookies and pies.
With no crust and a soft, gooey center, it pretty much seems like the anti-cheesecake cheesecake. While vastly different from the classic New York-style recipe, this dessert is truly something to love. It’s light, delicate and not overly sweet.
This cheesecake is inspired by classic Southern hummingbird cake. It’s a great recipe that you can prepare ahead of time, so there can be one less thing to worry about when cooking an extravagant Christmas dinner.
The “bomb” refers to how awesome this cheesecake is, not to the old-school French domed cake called a “bombe.” It’s super easy to make and it’s great for getting creative. You can customize this easily, topping it with everything from chocolate to nuts to spices or just keeping it clean and simple.
The classic combination of chocolate and coconut is always a welcome treat. The dark chocolate coating on this beautiful cake looks totally glamorous as it drips down the snow-white Swiss meringue frosting. Baker Seton Rossini calls this little beauty a “deconstruction of the Almond Joy.”
Who says dessert can’t also be a little good for you? This chocolate confection uses almond butter and coconut oil but the real secret is that it stays incredibly moist because it’s made with zucchini.
Show off your holiday spirit at the dessert table with this festive and easy-to-make chocolate cake. It’s a real showstopper and fun to spend some time decorating.
This rich and seductive chocolate cake is fudgy on the inside with a hint of red wine. Top it with wine-soaked “drunken” raspberries and a dollop of coconut whipped cream for the ultimate lovers’ dessert!
Coffee is the secret ingredient for making chocolate cake super moist and flavorful. This recipe is easy to make — and the jolt of caffeine will help keep the holiday party going.
This truly is one of the easiest cakes in the world to make and — dare I say it — one of the sexiest! The simplest and most classic of ingredients create this decadent dessert.
Store-bought chocolate cake mix and chocolate pudding mix are the secrets behind this easy cake from Valerie Bertinelli. It has a rich mascarpone-ricotta filling and luscious cocoa-mascarpone frosting that make it a perfect end to an Italian holiday feast.
This deceptively simple recipe uses everyday ingredients to make an otherworldly, magical dessert. As it bakes, the cake batter magically transforms into three layers: a luxurious custard crust, a creamy center, and a light, delicate angel food cake all topped with rich, chocolate ganache and festive sprinkles.
Truly, madly and deeply chocolate: Pools of rich salted caramel separate layers of chocolate cake, which are then swathed with dark chocolate frosting and sprinkled with flaky salt. Prep the wondrous cake layers and caramel up to three days before assembling (chilling actually improves the texture for stacking), so you can make it look effortless.
“As a middle-aged woman of the world, it is no secret to me that you can doctor up boxed cake mix to create a heavenly dessert,” says Ree Drummond. “This trend took hold in the nineties and it gave masses of people permission to forgo the measuring and mess of a from-scratch cake. But just in case your generation hid this eternal cake mix truth from you your whole life, I’m here to lift the veil.”
The combination of smooth peanut butter and rich chocolate make this five-ingredient dessert incredibly decadent and irresistible to any peanut butter cup fan. It’s longstanding family recipe that uses boxed cake mix as a base: As simple as it is delicious.
This cake from Stefano Secchi is so fragrant and fruity that the smell alone will make your mouth water. “Fresh citrus zests perk up the rich olive oil cake while warm cinnamon and red wine add depth to the juicy pears,” he says. “It’s absolutely irresistible!”
“This is a recipe that my grandmother used to make. It’s simple, delicious and can be dressed up in any number of ways — including with poached or sautéed fruit,” says Lidia Bastianich.
The lemon and olive oil create such a moist but not overly sweet dessert that’s completed by the fragrant limoncello glaze. You might as well be enjoying a forkful of sunshine in this fabulous Bundt cake.
If you don’t like your cake super sweet, this one is for you. The beautiful green grassy olive oil flavor perfectly complements the vibrant, juicy fruit.
“I love the bold color contrast of rich, ruby-red velvet cake layers and cool white cream cheese frosting. It’s as appealing to look at as it is to eat,” say’s Milk Bar’s Christina Tosi.
Make Christmas morning special by passing around this super easy and incredibly moist coffee cake. The secret behind this festive treat? Its base is made with yellow cake mix, so you won’t have to spend hours putting this tasty treat together.
Al Roker’s double-layer cake is any peanut butter lover’s dream. Pair it with the perfect cup of spiced eggnog and you’ve got yourself one sweet and special little Christmas miracle.
This coffee cake is a lovely switch-up from pumpkin flavor for those who tapped out after Thanksgiving. It is so comforting with warm spices throughout. It’s perfect for any holiday dessert, breakfast or brunch.
This authentic gooey butter cake has a chewy blondie texture bottom topped with a custardy cream cheese layer of perfection. It is the true, original St. Louis classic.
This seven-ingredient dessert is made from layers of thin, store-bought cookies and fresh whipped cream. After the cake sits in the fridge for 24 hours, the cookies absorb the moisture from the whipped cream, turning the whole dish into a luscious delight.
This recipe doesn’t add any unexpected extras or fancy new flavors. It’s a traditional, straightforward red velvet cake that shows off the unbeatable flavors and textures of this iconic classic.
A dense, lemony confection, this cake reminds us of twinkling lights in a snowy winter. It’s easy to throw together and make fancy with swirls of icing and twirly lemon rinds.
Gesine Bullock-Prado shares how to make homemade caramel for this gorgeous cake. “That simple act of heating sugar to the point that it changes from brilliant white to slightly golden to coppery brown is my weakness,” she says.
This breakfast-inspired cake looks and tastes like a tall stack of pancakes. Fluffy buttermilk cake layers and sweet maple frosting pack all the flavors of the morning favorite into an impressive dessert.
This article was originally published on TODAY.com
Christmas Cheer has been around since ancient times and is still enjoyed today. Whether it’s a traditional hot toddy or a modern take on eggnog, raising your glass with friends and family to celebrate the season will make even the coldest winter night a little bit brighter! Here are a few favorites to keep you warm.
1. The Cranberry Moscow Mule is a delicious twist on the classic Moscow Mule cocktail. Combining fresh cranberries, ginger beer, lime juice, and vodka creates a sweet and tart taste that’s sure to tantalize your taste buds. Enjoy it as an after-dinner drink or for special occasions such as New Year’s Eve. Top with a sprig of rosemary for an extra festive touch! This recipe yields two servings – perfect for sharing with someone special. Cheers!
Here’s what you’ll need:
– 2 oz vodka
– 1/2 cup fresh cranberries
– 4 oz ginger beer
– Juice from one lime
– Rosemary sprigs (for garnish)
Instructions:
1. In a shaker, muddle the cranberries to release their juices.
2. Add vodka, ginger beer and lime juice and shake until combined.
3. Divide into two glasses filled with ice cubes and garnish each glass with a rosemary sprig.
4. Enjoy!
2. Spiced Rum Punch: This delicious punch is perfect for holiday gatherings! It’s made with spiced rum, apple cider, orange juice, and lemon juice. We like to garnish ours with cinnamon sticks and fresh cranberries.
Ingredients:
– 1 cup spiced rum
– 2 cups apple cider
– 2 cups orange juice
– 1/2 cup freshly squeezed lemon juice
Directions:
1. In a pitcher or large bowl, combine all ingredients together.
2. Stir to combine thoroughly.
3. Serve chilled over ice and garnish with orange slices, if desired.
4. Enjoy!
3. Peppermint White Russian: This holiday twist on the classic White Russian is sure to be a hit at your holiday party! This recipe combines vodka, coffee liqueur, and peppermint extract to create a delicious concoction that’s perfect for celebrating the season. It’s easy to make and takes minimal prep time. Here’s how you can enjoy this festive drink in no time:
Ingredients:
– 2 oz Vodka
– 1/2 oz Coffee Liqueur
– 3 drops of Peppermint Extract
Instructions:
1. In an old-fashioned glass filled with ice, pour in vodka and coffee liqueur.
2. Stir until combined well.
3. Add the peppermint extract, stirring gently.
4. Garnish with a candy cane for an extra festive look.
And there you have it! Enjoy your Peppermint White Russian this holiday season, and be sure to impress your guests with this tasty recipe. Cheers!
4. Eggnog Martini: This holiday classic gets a boozy upgrade in this delicious martini recipe!
The Eggnog Martini recipe is a tasty holiday treat that is sure to warm up any gathering. This recipe uses the classic ingredients of traditional eggnog and combines them with vodka or rum for an extra kick. The result is a creamy delight that will have your guests asking for more! To make this recipe, you’ll need: 3 ounces of vodka or spiced rum, 2 tablespoons of simple syrup, 1 cup of eggnog, nutmeg for garnish, and ice.
Instructions:
1. Start by adding the vodka (or spiced rum) and simple syrup to a shaker filled with ice.
2. Shake well until all the ingredients are combined and chilled.
3. Strain the mixture into a martini glass.
4. Fill the glass with eggnog and stir to combine.
5. Finally, garnish with freshly grated nutmeg for an extra holiday touch!
Your Eggnog Martini recipe is now ready to serve! Enjoy this creamy seasonal favorite in style at your next gathering or holiday celebration. Cheers!
5. Cranberry Mojito: This holiday twist on the classic mojito is sure to be a hit at your holiday party!
To make a delicious Cranberry Mojito recipe, you’ll need the following ingredients:
– 2 ounces white rum
– 1/2 lime, cut into slices
– 1 ounce cranberry juice
– 6 mint leaves
– 1 teaspoon sugar
– 4 ounces soda water
Start by adding the lime slices, mint leaves and sugar to a glass. Muddle them together until they are well combined. Add in the rum and cranberry juice and stir everything together. Fill your glass with ice cubes and pour over the soda water. Give it all one last stir before garnishing with more lime slices or mint leaves. Enjoy!
6. Gingerbread Martini: This holiday twist on the classic martini is sure to be a hit at your holiday party. This recipe only requires a few simple ingredients, and you can have your festive cocktail ready in no time. So grab your shaker, mix up these ingredients, and get ready to enjoy the sweet taste of this classic Christmas drink!
Ingredients:
– 2 ounces vodka
– 1/2 ounce Mexican vanilla liqueur
– 2 teaspoons molasses
– 1 teaspoon crushed gingerbread cookies
– 2 tablespoons half & half cream
Instructions:
1. In a shaker filled with ice cubes, combine the vodka, Mexican vanilla liqueur, molasses, and crushed gingerbread cookies. Shake well.
2. Pour the mixture into a martini glass, then top it off with half & half cream.
3. Garnish your martini with a sprinkle of crushed gingerbread cookies or a dash of nutmeg for extra flavor and flair.
4. Enjoy!
This recipe is a great way to make the holidays merrier, so share it with friends and family and start celebrating! Cheers!
7. Hot Toddy: This classic winter cocktail is perfect for sipping by the fire! This classic recipe has been around for centuries and traditionally uses whiskey, lemon, honey, and hot water. It’s a comforting winter drink that will be sure to warm you up!
Ingredients:
– 2 ounces of whiskey or brandy
– 1 tablespoon of honey
– Juice from half a lemon
– Hot water
Instructions:
1. Start by pouring the whiskey or brandy into your mug or glass.
2. Add the honey and stir until it is dissolved into the alcohol.
3. Squeeze the juice from half of a fresh lemon into your mixture and stir again.
4. Fill the mug or glass with hot water until it is nearly full and stir gently.
5. Add a lemon slice as garnish, and enjoy your hot toddy!
This recipe should serve one, but can easily be doubled or tripled for more people. Enjoy responsibly, and don’t forget to stay warm this winter season!
8. Irish Coffee: This winter classic is perfect for holiday gatherings!
Irish Coffee is a delicious hot beverage that you can make at home in no time. The recipe combines two of the best things in life: coffee and whiskey! While there are many variations, this recipe will give you the classic Irish Coffee you know and love.
Ingredients:
– 1 cup freshly brewed strong black coffee
– 2 teaspoons brown sugar
– 2 tablespoons Irish Whiskey (Jameson or Bushmills works well)
– Heavy cream, lightly whipped
Instructions:
1. Pour your freshly brewed coffee into a mug.
2. Add the sugar and whiskey to the mug, stirring until dissolved.
3. Gently pour or spoon the whipped cream onto the top of the coffee.
4. Serve immediately and enjoy!
The combination of whiskey, cream, and coffee is a classic recipe sure to please any crowd. Enjoy this comforting cup of Irish Coffee on its own or with your favorite dessert for an extra special treat. Cheers!
9. Mulled Wine: This winter favorite is perfect for holiday parties! Mulled wine is a delicious winter treat! Whether you’re at home by the fire or out caroling and wanting something to warm up with, this recipe will help you make the perfect mulled wine.
Here’s what you need:
– 2 bottles of red wine
– 1 cup of honey
– ½ teaspoon ground nutmeg
– 1 orange, cut into wedges
– 4 cinnamon sticks
– 6 cloves
Start by heating up the red wine in a pot over medium heat. While it’s heating up, add your honey, nutmeg, and orange wedges. Stir until all ingredients are combined, then reduce heat to low. Now add your cinnamon sticks and cloves and allow them to simmer in the liquid for 10 minutes.
When everything is finished, turn off the heat and remove your cinnamon sticks and cloves. Pour the mulled wine into a pitcher or mugs and enjoy!
Whether you’re celebrating with friends or just enjoying a cozy night in, make sure to have some delicious mulled wine this winter season! Enjoy!
10. Winter Sangria: This winter twist on the classic sangria is sure to be a hit at your holiday party!
Winter Sangria recipe is a delicious and easy-to-make recipe that will make any chilly night a little bit cozier. All you need to do is mix together some of your favorite fruits, some good red wine, and a few of your favorite spices. Pour it all over some ice cubes in a glass or pitcher, and voila – you have yourself a tasty Winter Sangria!
Start by adding one bottle of red wine, like Merlot or Cabernet Sauvignon, into the pitcher. Then, chop up 1/2 cup each of apples, oranges, pears, and cranberries (or any combination of fruits that you like). Add 2 cups of cranberry juice and 1/4 teaspoon of cinnamon and nutmeg.
Next, fill the pitcher with ice cubes until it’s almost full, then stir everything together. If you’d like a stronger flavor, add more sugar or spices to taste. Finally, top off the Sangria with sparkling water and let it chill in the fridge for at least an hour before serving. Enjoy!
This recipe is sure to be a hit at your next gathering! Whether you’re hosting a holiday party or just having some friends over for drinks, Winter Sangria will get everyone in the festive spirit! Serve it cold and garnish with slices of your favorite fruits for an even tastier experience. Cheers!
My holiday baking is best summed up by my attempt at fulfilling a boyfriend’s request for a gingerbread house. It cracked, it sagged, and it finally gave up and collapsed — much like the relationship. I tried my best, but ultimately, neither the baked goods nor the romance could be saved.
The truth is, I want to be someone who bakes for the holidays, but I feel stymied. How can I bake when life is chaos? How can I bake when vanilla beans are so expensive? And how can I bake when no one will like what I’ve made anyway?
So, instead, I’m that person who guiltily contributes a box of Trader Joe’s best and hopes to sneak by unnoticed. Each year, I resolve that this season will be different, but this year I decided to make it happen. For inspiration, I gathered wisdom from several baking wizards.
Cookie shirkers of the world, unite: Together, we can face unafraid the plans that we’ve made. Here are three common obstacles and how to get beyond them.
Obstacle No. 1: Disorganization
However full your calendar, it probably overflows during the holidays. Baking can feel like an unwelcome extra bit of insanity, but it doesn’t have to. Sarah Jampel, recipe developer and test kitchen manager for King Arthur Baking, says that pre-measuring dry ingredients for your recipes cuts prep time significantly: “Just be sure to label the containers with contents and amounts so you don’t mix them up.”
A one-bowl sheet-pan cookie so easy a child taught me how to make it
She also advises printing recipes and noting bake temperatures, times and pan sizes (or other required equipment, like cutters, sifters, mixers and thermometers) at the top of the page. “You’ll avoid accidentally baking your cookies at too high of a temperature, you’ll make sure you have all of the equipment you need, and you can make a list of [baking order], starting with the lower temperature bakes and working your way up,” she said.
Working ahead also can relieve holiday gridlock. “You can even start holiday baking [early] and freeze things,” said Dorothy Kern, who blogs at Crazy for Crust. If you have storage space, you can make most cookie doughs and refrigerate or even freeze them. If you want to actually bake ahead and freeze, brownies and bar cookies are particularly good choices, Kern said.
Sugar and chocolate are pricey enough, but add in specialty ingredients and it could break your budget. That’s why Dan Pelosi, food and lifestyle creator of GrossyPelosi, encourages the inexperienced to start with simple, well-tested recipes. “My Peanut Butter Blossoms use normal pantry ingredients, even for non-bakers,” he said. “The hardest part is peeling the wrappers off the chocolate Kisses, and they are always the most popular cookies on the table.”
If you must have a pricey ingredient, Pelosi tries friends and family first, then encourages buying just the minimum. “Go to a bulk store and see if you can buy just the exact amount you need,” he said. If you belong to a neighborhood Buy Nothing group or have friends to ask (the women in my local She Runs This Town are so helpful), see if someone has what you need and wouldn’t mind offering up a bit — obviously, in exchange for some cookies.
Paul Arguin and Chris Taylor, authors of the new “Fabulous Modern Cookies,” support a well-placed swap of like for like, saving money and frazzle. “For example, macadamia nuts are delicious, but also very pricey. Substituting another type of nut, like cashews, is smart,” Arguin said. “Will the cookie taste exactly the same? No, but if you’re saving $10 per pound, it might be good enough.”
While essential ingredients, such as almond paste, are absolutes, Jampel pointed out that some ingredients can be skipped completely, if not subbed. “Check out the recipe’s reviews for successful substitutions,” she added.
Obstacle No. 3: Fear of failure
Ultimately, people like cookies and they’re not going to blast you for your efforts (forgetting a dear friend who called the chocolate chip cookies I made for his birthday “a little dry”). “We see baking as a form of love,” Taylor said. “If you are baking with love, it doesn’t matter if your cookies end up a little misshapen or darker at the edges.”
They also mentioned that cookies are much easier to make the second time around, once you’ve done a trial batch. “If you have the time, budget and patience, you can remake anything you’re not happy with.”
But if you’re still feeling less than confident, Kern has the solution: Employ sweet camouflage. “Slap on some frosting and a generous amount of colorful sprinkles and no one will notice,” she said.
“Release expectations of perfection,” Pelosi said. “Let a mess happen. People can taste the energy that goes into what you are baking, so make sure it’s delicious.”
If the mood stays light and sweet, the cookies will be the same.
The winter holidays approach, which means gift-giving season is here. All this week, Nosh is bringing you ideas for unique, local food-related gifts that are easy to snag in a local East Bay venue, or can be ordered and shipped with a few clicks of the keys. After all, everyone on your gift list has to eat!
For thoughtfully designed gifts that blend both practicality and style, look no further than kitchen tools and accessories. These are the gifts that they’ll reach for again and again throughout the year, truly relying on essential cookbooks and sharp knives, and taking pleasure in speckled ceramics and soft linens.
Sure, it’s easy to stock up at Williams-Sonoma, a Bay Area tastemaker since 1956. But there are so many small and independent shops that are actually local to the East Bay, places where you can find gifts that go way beyond the same-day-shipped.
Here are the highlights this holiday season, whether you’re shopping for your best food friend, or craving something for your own wishlist.
For someone who eats everything in bowls
Oakland ceramicist Sarah Kersten’s basin collection. Courtsey: Sarah Kersten
Listen, eating food in bowls is no longer a trend, it’s officially a lifestyle. And local ceramicist Sarah Kersten’s new basin bowl collection is breathtakingly pretty: wide and shallow bowls, speckled as naturally as quail eggs or Appaloosa ponies.
She handshapes them all in her studio in Oakland, and supplies many cool restaurants across the Bay, from Sister and Jo’s Modern Thai in Oakland to Octavia in SF and Valley Bar + Bottle in Sonoma. And they come in a range of colors and sizes, from the tidiest olive dish to the broadest pasta bowl.
These Palm + Perkins napkins embrace the mismatch. Courtesy: Palm + Perkins
This local general store carries a wide range of clothing, homewares, and other gifts, and they love featuring sustainability this season. But it doesn’t feel like a lecture with these handsome napkins, mismatched in blues and grays, and sporting jaunty stripes and checks.
The fabric just happens to be made from 100 percent recycled materials (80 percent cotton from clothing and 20 percent poly yarn from plastic bottles, to be precise). Plus, it’s a festive time of year to set out cloth napkins, and inspiration to avoid tossing so many paper towels.
Palm + Perkins, 2950 College Ave. (near Ashby Avenue), Berkeley. Shop in person 11 a.m.-5 p.m. daily, or purchase online.
For the cocktail connoisseur living that highball life
Even tap water tastes better when it’s from a cool glass, like this one from Aderia. Credit: Umami Mart
The highball craze keeps high rolling across cocktail menus in the East Bay. And they do go down easy, don’t they? Thanks to good whisky, lots of ice and bubbly mix-ins, which help lower the ABV. Everyone’s favorite Japanese market has several cool sets of tall glasses, so you can keep chilling and sipping at home.
They’re made by Aderia, a collectible glass maker in Japan, whose whimsical and retro designs date back more than 200 years. Umami Mart carries several of their patterns, including this “slash” design, with cuts fanning around the base of the drink. Of course, Umami Mart also stocks excellent Japanese whiskies, if you want to pair with a bottle.
Umami Mart, 4027 Broadway (near 40th Street), Oakland. Open 12-6 p.m. Tuesday-Thursday and Sunday, 12-7 p.m. Saturday, also available online.
For the gastro-traveler who won’t shut up about their trip to Portugal
This little terracotta pig does double duty as a cute centerpiece and as a showy assador. Credit: The Spanish Table
May we present the real party animal of this holiday season: A little terracotta pig who serves as an assador — a mini tabletop grill for sausages. Set him out with drinks and snacks, pour alcohol into his belly and strike a match. Then throw chourico or linguica sausage onto his back, and let it roast in the flame.
Is he a one-trick pig? Maybe, but look, that’s never stopped anyone from gifting a Swiss fondue set. So for the friend who keeps going on about the anchovies they ate in Lisbon, this could be a fun party trick. Plus, how cute!
The Spanish Table, 1814 San Pablo Ave. (near Hearst Avenue), Berkeley. Open 10 a.m. – 6 p.m. Monday-Saturday, 11-5 Sunday, or order online.
For the dedicated diner who still misses Brown Sugar Kitchen
The cover of Oakland chef Tanya Holland’s latest book, California Soul. Credit: Ten Speed Press
Chef Tanya Holland closed iconic soul food restaurant Brown Sugar Kitchen in January 2022, serving her last fried chicken and waffles. The Oakland chef remains front-and-center, however, with her latest cookbook, California Soul.
Holland’s book features Black farmers and foodmakers from across California, while serving fresh interpretations of Dungeness crab gumbo, collard green tabbouleh and lavender buttermilk pie, among 80 recipes. It’s available wherever good cookbooks are sold, but if you pick up a copy at local Marcus Books, you’ll be supporting another Black-owned business in the East Bay.
Marcus Books, 3900 Martin L King Jr Way (near 39th Street), Oakland, open 10 a.m.-6 p.m. Monday-Saturday, 12-4 Sunday, also available online.
For the serious cook who deserves a Japanese knife
The Hida Santoku at Hida Tool is serious knife business. Credit: Hida Tool
Berkeley cooks get their knives sharpened at Hida Tool, a hardware store that sources the finest kitchen, woodworking, and gardening tools from Japan. For serious cooks, they carry an array of chef’s knives, from straight to western handles, and with different lengths and curves of blade.
The Hida Santoku is their own original creation, crafted in collaboration with knifemaker Sakai Kikumori. It features modern and durable stainless steel, but finely sharpened to a Japanese bevel, and fitted with a traditional octagonal handle made of lightweight magnolia. Your minced herbs may never be the same.
Hida Tool, 1333 San Pablo Ave. (near Gilman Avenue), Berkeley. Open 10 a.m.-5 p.m. Monday-Saturday, or purchase online.
For the neat freak who lives for pantry organization
Hard to imagine a spice rack more Instagrammable than this one from Sweet July. Credit: Sweet July
For anyone who thinks heaven must resemble the Container Store, here’s a sweet little slice of organization. At Sweet July, Ayesha Curry’s airy retail shop in Oakland, the television star and domestic polymath stocks a variety of different ceramics, linens and other home goods. Including this simply perfect spice rack, made of blonde acacia wood, petite enough to slide into most cabinets, and offering a triplet of tiered steps.
So you can easily spy what’s inside every bottle! No more rummaging around in the spice cabinet up to your armpit. Either place existing bottles on the rack, or invest in the matching glass set with acacia stoppers (sold separately). At only twenty-something bucks for the rack, you could even throw in a bottle of Jamaican curry or jerk seasoning from Oaktown.
Sweet July, 455 23rd St. (near Valley Street), Oakland. Open Monday, and Wednesday-Saturday from 8 a.m.-6 p.m., Sunday 11-6 (closed Tuesday), or order online.
For the farmer’s market rat who stalks seasonal produce
If time must pass, a calendar from Maria Schoettler makes it do so more deliciously. Credit: Maria Schoettler
She’s an icon. She’s a legend. She is the iconic vegetable calendar from Oakland illustrator Maria Schoettler. If you’ve ever stood in a kitchen, scrutinizing the brushstrokes of a lovingly hand-painted red kabocha or leaf of dino kale, perhaps you already understand.
Schoettler has been making these kitchen calendars since 2008, and she paints them fresh every single year. “Fresh produce for a fresh year, baby,” as she writes on Instagram. They’re printed on thick and textured art stock and hang on a sturdy wire hook, so you can flip through the months and get excited for every microseason. There is no greater gift for hyperlocal produce obsessives in the East Bay.
1. The Cranberry Moscow Mule is a delicious twist on the classic Moscow Mule cocktail. Combining fresh cranberries, ginger beer, lime juice, and vodka creates a sweet and tart taste that’s sure to tantalize your taste buds. Enjoy it as an after-dinner drink or for special occasions such as New Year’s Eve. Top with a sprig of rosemary for an extra festive touch! This recipe yields two servings – perfect for sharing with someone special. Cheers!
2. Spiced Rum Punch: This delicious punch is perfect for holiday gatherings! It’s made with spiced rum, apple cider, orange juice, and lemon juice. We like to garnish ours with cinnamon sticks and fresh cranberries.
3. Peppermint White Russian: This holiday twist on the classic White Russian is sure to be a hit at your holiday party! This recipe combines vodka, coffee liqueur, and peppermint extract to create a delicious concoction that’s perfect for celebrating the season. It’s easy to make and takes minimal prep time. Here’s how you can enjoy this festive drink in no time:
4. Eggnog Martini: This holiday classic gets a boozy upgrade in this delicious martini recipe!
5. Cranberry Mojito: This holiday twist on the classic mojito is sure to be a hit at your holiday party!
6. Gingerbread Martini: This holiday twist on the classic martini is sure to be a hit at your holiday party. This recipe only requires a few simple ingredients, and you can have your festive cocktail ready in no time. So grab your shaker, mix up these ingredients, and get ready to enjoy the sweet taste of this classic Christmas drink!
7. Hot Toddy: This classic winter cocktail is perfect for sipping by the fire! This classic recipe has been around for centuries and traditionally uses whiskey, lemon, honey, and hot water. It’s a comforting winter drink that will be sure to warm you up!
8. Irish Coffee: This winter classic is perfect for holiday gatherings!
9. Mulled Wine: This winter favorite is perfect for holiday parties! Mulled wine is a delicious winter treat! Whether you’re at home by the fire or out caroling and wanting something to warm up with, this recipe will help you make the perfect mulled wine.
10. Winter Sangria: This winter twist on the classic sangria is sure to be a hit at your holiday party!
