Manchego and Nutmeg Gougeres

Gougeres are the classic nibble with Champagne. Here, we give them a Spanish spin with manchego cheese . . . try them with a glass of cava.

Feast without Frenzy: Put People to Work

For whatever reason, I often feel like I have to do everything myself when guests gather—plan, cook, serve, clean (alright, I admit, Christopher does that). But the truth is, involving others in the meal makes them feel even more welcome, more at home. Here are five strategies for putting people to work during the holidays in a way that will bring cheer to all.

Umbrichelli with Ginger-Chile Sauce

There's no denying, this pasta takes time; with three people it took close to an hour to roll out an entire batch. But if you've got a lot of hands you want to keep busy, it's a perfect dish. The rolling becomes relaxing as conversation blossoms around the table, turning out thick and chewy strands that get bathed in a simple, spicy sauce. If you're in a hurry, make the sauce from scratch and sub dried noodles for the homemade ones.

Green Holiday Entertaining

We turned once again to our Green Entertaining Expert, Nicole Aloni, this time for tips on how to green our holiday parties a bit. And boy did she deliver; from how to invite to what to imbibe, Nicole shares how to make a softer impact on the environment this season.

Endive Spears with Roquefort Mousse and Walnuts

These little spears are crowd pleasers. The cheese mixture keeps for up to five days, so you can prep everything ahead of time and then pipe just before people come to the door.

Feast of Seven Fishes

Ask an Italian what’s on the menu for the holidays and odds are good there will be fish. A lot of fish. For many Italian families Christmas Eve dinner is synonymous with La Festa dei Sette Pesci, the Feast of Seven Fishes. A holiday of eco-friendly roots that, once again, point to the wisdom of traditional ways.

Linguine with Red Clam Sauce

In keeping with the Southern Italian tradition, I added chopped tomatoes and a little wine to Rick Moonen’s recipe from his excellent Fish Without a Doubt. San Marzano are traditional; Muir Glen Organics are terrific, too.

Feast without Frenzy: Make Ahead

The big day is drawing near and, if you’re like me, so is family. In this series, we’ve talked about planning ahead, freezing ahead and keeping it light. Our next strategy for enjoying time together instead of toiling endlessly in the kitchen is making certain dishes ahead.

Where’s Your Beef Been?

It used to be simple. You’d hear “Beef: It’s what’s for dinner®,” grab a steak, a roast or some burger, cook it and eat it. No questions, no fuss. But then different messages started cropping up and a seed of concern and confusion is planted, about how the beef you’re eating affects the health of your family, the health of the earth. Here’s a guide to understanding the jargon so that you can decide what’s for dinner.

Prime Rib of Beef Au Jus

Nothing is more impressive on a holiday table than a roast prime rib of beef. Ask your butcher to prepare a 12-pound prime rib roast, with the fat cap left on and bones left in.