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There are those of us who gravitate towards the sweeter side of things when it comes to breakfast, and those who seek out savory. And we all have our weekday routines and weekend rituals. But when it comes to holiday breakfasts, all bets are off and doing something special and out of the ordinary is the perfect way to set forth new traditions — or just make one truly delicious breakfast.
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Oh, eggnog — you devilish seasonal treat, you. We love you in our morning lattes and we love you spiked with bourbon before going to bed. You make the most delicious French toast ever, and even our favorite cake is sending you love notes. Is there anything you can’t do? Truly?
This holiday season, I say let’s skip the store-bought cartons and additive-laden jugs, and have our eggnog the old-fashioned way: with real eggs. This stuff is incredible and it couldn’t be easier to make. As long as you have eggs, sugar, milk, and cream in your fridge, you can have eggnog any time the craving hits. Here’s a step-by-step recipe to guide you to eggnog bliss.
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The key to a good flight, in my experience, is to have snacks on hand so you’re always prepared to feed yourself. (Plane travel isn’t my favorite thing in the world, but I like it even less when I’m hungry and cranky!) I asked my fellow Kitchn editors to share what snacks they like to bring on a plane, and here’s what they said.
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Cranberries make a strong play at Thanksgiving, but I don’t want to forget them after we pack up the turkey carcass. I take advantage of the abundance of fresh tart cranberries this time of year and pack them into everything.
These scones, for instance, are flaky and not too sweet, with pops of brilliant cranberry in every bite. But of course, if you wish to make a holiday moment out of it, by all means pour on some rum glaze.
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Whether it’s served at a romantic dinner for two or it’s roasted whole as the centerpiece of a holiday dinner, beef tenderloin is the classic choice for a special and sometimes over-the-top main dish.
It’s also one of the most expensive beef cuts around, so there’s a lot of pressure to not mess it up. Whether you’re cooking tenderloin steaks for your sweetheart or roasting the whole cut for a crowd, here are five mistakes to avoid, plus some tips, so your efforts and money are well-spent!
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Christmas is a special day and it deserves a special breakfast. Whether it’s just two of you or you’re hosting a crowd, a breakfast celebration is in order. I usually keep things simple yet festive with muffins or scones and a hearty egg casserole.
If you don’t have your menu planned yet, don’t worry – we’ve got you covered! Here are 15 Christmas morning-worthy recipes, from make-ahead cinnamon rolls to savory egg dishes to a sweet breakfast version of eggnog bread pudding.
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Chocolate-hazelnut spreads have earned their place among the peanut butters and jellies of your supermarket aisle. Nutella might have started the widespread fandom, but other heavy hitters have recently entered the ring, including products from brands such as Jif, Hershey’s, and Justin’s.
Does Nutella deserve its status? Or is an upstart competitor even better? I asked the AT Media staff to participate in a blind taste test of seven different chocolate-hazelnut spreads. Can you guess which spread won our blind taste test?
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What do you find in your stocking on Christmas morning? Aside from the requisite candy canes and fun stocking stuffers, I always know there will be an orange (usually a clementine) resting in the toe of my stocking.
What I thought was simply a sweet family tradition actually has a lot more meaning, and it’s pretty interesting.
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December is the month for sharing. You may be giving away delicious cookies, or creating homemade gifts. Or perhaps you share by opening your home and table to the people you care about. If you’re offering a meal to a crowd, especially one that’s more casual, then go beyond the traditional holiday roasts and decadent cheese platters with winter comfort foods to share with holiday guests.
Here are 18 comforting recipes to share with a crowd, from chicken in coconut milk to lamb stew to a red lentil soup. Turn on the oven and welcome the crowd.
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Two of the most commonly used fats in cookie dough are butter and shortening. They’re mostly used alone, but sometimes a recipe will actually have you use a combination of both. With products like butter-flavored shortening on the market now, does it really matter which one you use? Are the two interchangeable? Let’s take a look at each one and see how they work in cookies.
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