WHAT'S FOR DINNER
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Chef Alfred Portale recalls perfecting black-painted wooden boards to span a break in the bar and make … More »Why the best seat in the house may be at the bar
"These lovely little bites are delicious on their own but even better when enjoyed with a warm cup of … More »Possibly the perfect gluten-free breakfast (when you really want a baked good)
COOK THIS TONIGHT
- Martha Stewart | Shine Food | Sat, Dec 14, 2013 6:10 PM EST | Comments
Roasted-Pineapple Hot Buttered Rum
1 1/4 cups packed light-brown sugar
1 vanilla bean, seeds scraped and pod reserved
3 1/2 ounces (7 tablespoons) unsalted butter, softened
1 large pineapple (6 pounds)
8 green cardamom pods, crushed
1 1/2 teaspoons whole allspice berries
2 1/2 cups water
3/4 cup dark rum (optional)
The punch's base can be made the day before and refrigerated. Heat over low heat, and add the alcohol, if using, just before serving.
1. Preheat oven to 325 degrees. Line 2 rimmed baking sheets with nonstick baking mats. Mix 1 cup sugar, the vanilla seeds, and 5 tablespoons butter. Slice...Read More »
- Martha Stewart | Shine Food | Sun, Dec 15, 2013 11:09 AM EST | Comments
"I was raised in a Jewish family in Los Angeles, so I didn't celebrate a white Christmas," Elizabeth Colling says. But there was always eggnog. "I just love that flavor." She worked the holiday drink into cheesecake bars, dense on the bottom, silken on top. She spikes them with brandy for a grown-up taste and dusts them with fresh nutmeg.
Elizabeth's Eggnog Cheesecake Bars
Vegetable oil cooking spray, for panRead More »
12 graham crackers, finely ground (1 1/2 cups)
3/4 cup plus 3 tablespoons sugar
2 ounces (4 tablespoons) unsalted butter, melted
1 pound cream cheese, room temperature
2 large eggs
1 large egg yolk
3/4 cup eggnog
1 tablespoon plus 1 1/2 teaspoons all-purpose flour
1 tablespoon plus 1 teaspoon brandy
1 teaspoon pure vanilla extract
1/2 teaspoon freshly grated nutmeg, plus more for dusting
1/4 teaspoon salt
- Martha Stewart | Shine Food | Sun, Dec 15, 2013 11:12 AM EST | CommentsSpruce up your holiday cookies by sprinkling them with bold geometric patterns. No one will suspect that they get their artistic designs from a potato masher, a spatula, or some other kitchen utensil. Roll out and cut sugar-cookie or gingerbread dough to desired shape. Use any utensil with a cutout pattern. Dust with flour, place on top of dough, and sprinkle colored sanding sugar over the surface. Carefully lift away utensil. Or press dough with a lightly floured meat tenderizer; sprinkle indentations with sugar. Brush off excess.
Basic Gingerbread Cookies
6 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 pound (2 sticks) unsalted butter, room temperature
1 cup dark-brown sugar, packed
4 teaspoons ground ginger
4 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 teaspoon finely ground black pepper
1 1/2 teaspoons salt
2 large eggs
1 cup unsulfured molasses
Related: 17 Holiday Pu...Read More »
- Martha Stewart | Shine Food | Sun, Dec 15, 2013 11:12 AM EST | Comments
Santa who? You'll be the toast of the season with homemade mixers for Bloody Marys, Cranberry Cocktails, and Apricot-Ginger Fizzes. Hand out bottles as gifts, or do a self-service bar at your holiday brunch. Just let Rudolph steer your sleigh home.
1. Prepare cocktail according to tag instructions.
2. Decant into decorative bottle. Print label with recipe and storage instructions, and assemble as indicated on tag. Fasten to top of bottle using ribbon or twine.
3. Store, refrigerated, for up to one week.
Bloody Mary Mixer
For each drink, combine 3 ounces of mixer with 1 ounce of vodka, and pour into a glass filled with ice.
3 cups store-bought tomato juice...Read More »
2 teaspoons prepared horseradish
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 1/2 tablespo
- Southern Living | Shine Food | Mon, Dec 16, 2013 9:08 AM EST | CommentsLooking for a way to spread some holiday cheer? Make your own hot chocolate gift mix with homemade hot cocoa and sweet honey marshmallows. It's an easy and delicious gift for teachers, friends, and neighbors!
Homemade Hot Cocoa Mix
Download the Tags: Homemade Hot Cocoa Mix Printable Labels
Homemade Hot Cocoa Mix
1 1/2 cups 53% cacao dark chocolate morsels
1 1/4 cups sugar
1 cup instant nonfat dry milk
2/3 cup dark unsweetened cocoa
1. Stir together dark chocolate morsels, sugar, instant nonfat dry milk, and cocoa; spoon into 1 (2-qt.) jar. Store at room temperature up to 1 month.
2. To make homemade hot cocoa: Heat 1 cup milk to 180°; stir in 1/4 cup Homemade Hot Cocoa Mix. Makes 1 serving. Total 5 min.
3. Package the cocoa mix in: Weck 17.9-oz. Juice Jar ($4.95; crateandbarrel.com)
See more: 12 Easy Food Gifts for Christmas
3 envelopes unflavored gelatin...Read More »
1/2 cup cold water
1 vanilla bean
1 (16-oz.) bo
- Banana Bread with Dark Chocolate Chips Shine Food