Talk about a vegetable that’s everywhere. The humble onion is one the most common aromatic vegetables, popping up in so many ways across so many cuisines.
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Using apple butter to flavor succulent pork chops provides a variation on a down-home favorite. Quick barley and lima beans make a crunchy and unusual side dish.
A dish that comes together quickly can not only look pretty, but wow in the flavor department as well. That is, if you don’t overcook the chicken.
Think of a roulade as a big edible cigar-shaped container for just about any filling of your choice. Almost like an edible Christmas present!
No matter if you call them truffles, bonbons or just plain dessert balls, no-bake confections dipped in chocolate are some of Christmas’ sweetest treats. Literally.
Gingerbread is such an iconic flavor — and aroma — of Christmas, yet it can be a letdown as a dessert for the big day.
Coconut is my family’s must-have sweet during the holidays. Usually we have a fresh coconut cake, but my mom has been known to sneak a Mounds bar — her favorite candy — when the urge strikes.
Here’s my holiday conundrum, and I bet you can relate: I am in charge of this year’s holiday meal, which will feature a big standing rib roast. Everyone in my family wants their meat rare, but I want the outside to be nicely seared. How to have both?
Winter calls for savory roasts that fill our homes with luscious aromas that promise a comforting meal to bring the family together. The problem for the healthy eater is that most roasts get their flavor from silky (and so very saturated) fat marbling. Yes, we can roast chickens and turkeys, but sometimes we crave thick slices of pork or beef.
Sure, you could do pancakes or muffins, just as you have so many years before. But maybe this year you should consider stepping up your Christmas brunch offerings. Maybe this year you should consider a baked hash made from sweet potatoes and Yukon golds topped with smoked salmon, poached eggs and — to be a little decadent — caviar.
A robust Italian dinner feels just about right for Christmas. It’s rich and comforting and — particularly in the case of our lobster manicotti — decadent without being fussy.
Dear SOS: I was at Mendocino Farms the other day. They had a cauliflower curry soup that was amazing. The home run for me was that it was broth-based as opposed to dairy. Any chance you could get the recipe from them?
When fish is really fresh, it needs only a few minutes to cook. Add fresh herbs and you have a delicious meal.
Say “wreath,” and the beloved evergreen standard comes to mind — unadorned or dressed for the holiday season with lights, bows, fruit or ornaments.
Jackie Jordan, director of color marketing for Sherwin-Williams, joined Washington Post staff writer Jura Koncius recently for an online chat. Here is an edited excerpt.