When I have holiday guests I like to make this classic combination of bacon and eggs that are baked atop buttered bread slices in individual ramekins or muffin tins for a breakfast or brunch entrée.
I love the warm, spicy flavor of gingerbread. This recipe is intensified by using two forms of ginger – ground and crystallized. This is a nice dessert or great for holiday mornings with a cup of strong coffee.
I like to make Pumpkin Cheesecake because it is a nice alternative to the traditional pumpkin pie.
I often purchase a large number of cranberries when I’m at my house on Martha’s Vineyard. This year is no exception. I make cranberry sauce, of course, but like to use these Massachusetts cranberries in other ways as well. This crisp is delicious and changes holiday desserts up a bit....
These potatoes are extremely popular on my holiday table. You may peel the potatoes the day before and cover them with cold water and refrigerate until you’re ready to cook them. I highly recommend you use a potato ricer for these potatoes to get the creamiest potatoes.
Because many people are having to stay home this holiday season they find themselves cooking their own holiday dinner. Lately, I’ve been asked questions on how to cook a turkey. While there are a number of variations on how to prepare your holiday turkey there’s something wonderful about cooking it...
When my favorite bakery closes for the season I make my own delicious apple fritters. I use Granny Smith apples, but you may use another sweet-tart variety (Pippin, Rome Beauty, Jonagold). If you decide not to glaze your fritters then dust them with powdered sugar.
This is such an easy flavorful and crispy side dish to make for every day or holiday meals. I grew up eating those overcooked sprouts that my mother used to make although, truth be told, I loved them anyway. Crispy Brussels sprouts sautéed in butter with bacon…Yum!