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.

Feast Without Frenzy: Keep it Light

No doubt, there are a lot of heavy things that crop up during the holidays. Cookies, roasts, various casseroles . . . your sister-in-law’s confession, Grandma’s harping on your bangs. But there’s nothing saying you can’t mount a counter strategy, for the food at least. Here are ten main course meals that won’t weight you down.

Feast without Frenzy: Freeze It

One of the easiest ways to free up time once house guests arrive is to have an arsenal of frozen meals already prepared. And I don't mean Birdseye. I’m talking chili, soups, braises, grains, pulses and even meat like pork carnitas and duck confit. Here are three tips for scrumptious freezer meals.

Revelationary Duck Confit

A simple technique allowing the duck legs to cook in their own juices yields a succulent duck confit that's lower in fat that traditional versions.

Honey-Drizzled Banana Fritters

This recipe gets its sweetness from turbinado sugar, honey, and bananas, which become delightfully soft and almost custardy. Because it’s traditional to eat foods fried in oil during Hanukkah, look no further if you celebrate this festive holiday.

Sweetness and Light: the Low Down on Natural Sweeteners

Know your stevia from your Sucanat? Click here for Cheryl Sternman Rule's low-down on natural sweeteners.

Child’s Play: A Salad Story

I've wanted to write a piece for a while about making cooking fun during the holidays. The seeds were planted when, on a trying evening, I recruited my daughter to help me make a "special" salad and pouts and whines (from both of us) turned to laughter and pensive smiles. Here's a poem inspired by the spirit of that night.

Persimmon & Pomegranate Salad with Pecan-Coated Goat Cheese

This colorful fall salad pairs two fall treasures: the persimmon and the pomegranate.