Stocking stuffers are so fun, aren’t they? Take a bunch of things that seem eh on their own, put ’em in a big sock together, and suddenly it’s a party of all things small and cool. Here are a few of our favorite stocking stuffer picks for the cook, from a go-to scrub brush to a multi-purpose funnel and a tiny peacock can opener. And did we mention they’re all under $15? (Oh, right. We did.)
If you are buying one thing this Christmas, make it a Swedish Party Ham, available at Many Kitchens. Nothing says Christmas like ham. When glazed and baked this will be the centerpiece to build your Yuletide feast around. The ham serves about 15 people and is memorable both for its incredible flavor and tender, juicy slices. To prepare your ham, simply follow this recipe for the Perfect Glazed Ham at Many Kitchens.
Learn more about Schaller & Weber, the amazing master charcutiers who have been in business since the 1930s, and check out some other great gifts for the foodie in your life at Many Kitchens.
For a limited time, get 10% off your purchase of a Swedish Party Ham with code ATHAM. Offer expires Friday, December 13th, at midnight EST.
There’s enough going on with the holidays — let’s make setting the table the easy part, shall we? When my friend Tracy and I were planning our Cozy Holiday Potluck, we agreed that we wanted to keep the table simple, rustic, and festive. The easiest way to do this, we quickly realized, was obvious: bring in the evergreens! Here’s what we did — it’s so easy I have no doubt you can do it too.
From the very get-go of planning my Cozy Holiday Potluck, I knew that I wanted to make Bigos Stew. This Polish hunter’s dish is a real stick-to-your ribs kind of affair — pork and sausage (several kinds!), sauerkraut, porcini mushrooms, and a few glugs of good beer. It’s a bit rich to justify for a weeknight meal, but for a midwinter party with a group of friends who love to eat, it’s absolutely perfect.
I come from a generously-sized family, the sort that prompted wide eyes and under-the-breath counting from strangers who glimpsed our brood at the library or grocery store. I’ll spare you the counting and say that I have five brothers and two sisters, so eight of us, plus parents, and now assorted spouses and in-laws. Christmas is an all-day affair for us, with stockings and enough presents to necessitate an intermission about halfway through unwrapping. But as we’ve grown up and gotten married, things have shifted; last year we did Christmas in the evening, instead of in the morning, and every holiday now has a marked absence of a sibling (or two) celebrating with someone else’s family.
But there is one inviolable tradition that still binds our Christmases together, and that is my mother’s cinnamon rolls.
What better gift to give a cook than ingredients? And not just any ingredients, but special, indulgent, add-a-whole-new-dimension-to-your-food ingredients. Here are 10 that make stellar gifts all on their own, from luxurious white truffle butter to lavender extract and a tantalizing specialty oil made from cherry seeds.
Don’t tell, but we here at The Kitchn love a good holiday brunch almost as much as we love the glitzy cocktail parties this time of year. Maybe more. I mean, when else do you get to pile your plate with not only a scoop of cheesy ham casserole and sliver of quiche but also a slice of buttery holiday cake and a mini sticky bun or two? It’s the best.
In the event that you find yourself invited to or hosting just such a brunch in the coming weeks, we won’t leave you stranded. From the aforementioned ham casserole to an eggnog pudding you can have for breakfast, here are ten of our favorite brunch recipes to feed a crowd.
Maybe it’s because I’m a Midwestern girl at heart, but I love a good holiday potluck. It feels so much more festive and cozy to me than an elaborate dinner party this time of year. Also, much easier to plan and carry out! With everyone bringing their own special dish to the table, the meal comes together without stress and feels relaxed in a way that encourages a second bottle of wine.
This year my friend Tracy and I invited our friends to her house for what will hopefully become an annual potluck affair. We decked her dining table with evergreens, frosted gingerbread cookies to eat by the fire, and waited impatiently for our friends to show up with dishes in hand. This week, I’ll be talking all about our potluck party and how you can throw one of your own. First up: the party plan!
The other morning I had a huge pile of pistachios to shell and just the thought of it was kicking my ass. Although it was only 7:30am, I was already hyped up and very behind schedule on a busy, multi-deadline driven day. There was so much to get done, so many half-started tasks that needed my immediate attention. I was juggling cookie tins and sharp knives and camera lenses. The stove was huffing and steaming with sautéing onions and simmering lentils. The pile of unshelled nuts and the impossibility of shelling them was the last straw. Danger sign: The sun is barely up and you’ve already reached your last straw.
Ah, yes. The age-old question that plagues us all: How on earth do I keep my brown sugar from getting all hard and crumbly like some sort of fossilized molasses treat?
