December 2008: Table of Contents : gourmet.com

Magazine / Features

132 Comfort and Joy

Jumbo shrimp in dill butter; a pork roast stuffed with winter fruits; cauliflower crowned with rye crumbs; a rainbow of roasted carrots; kale and potato purée; an opulent 12-layer chocolate, espresso, and hazelnut cake; and lots more. Sounds like the makings of an elegant Christmas dinner to us.

Recipes by Ruth Cousineau

Photographs by John Kernick

142 Lighten Up

Potato latkes and zucchini latkes (with apple chutney) are welcome at any Hanukkah party, and this time they’ve brought some friends: egg salad with lemon and fennel; smoked salmon with horseradish cream; endive and escarole salad with mustard-orange vinaigrette; and blackberry walnut cookies.

Recipes by Paul Grimes

Photographs by Roland Bello

162 Out of Sight

These holiday cookies—including chocolate hazelnut cookies; orange pistachio crescents; dulce de leche half-moons; glittering lemon sandwich cookies; and mini churros—are so fanciful and so beautiful, it’s almost a shame to eat them. Almost.

Recipes by Shelley Wiseman

Photographs by Romulo Yanes

172 Merry Morning

On Christmas Day (or any day, for that matter), this brunch has something for everyone: pomegranate Mimosas; baked egg custard with Gruyère; scalloped oven-browned potatoes; maple and black-pepper bacon; and cranberry vanilla coffeecake.

Recipes by Melissa Roberts

Photographs by Mikkel Vang

84 Full House

Your guests are settled in, comfortable, and hungry. These hearty dishes—beef stew with potatoes and carrots; chipotle chicken tortilla soup; and more—will definitely keep them happy.

Recipes and Food Styling by Maggie Ruggiero

Photographs by Romulo Yanes

52 Holiday Wine Advice

Champagnes, New Zealand Rieslings, Barossa Valley Shiraz, and dessert Muscats. Plus kosher Chardonnays and dessert wines.

By Gerald Asher

Magazine / Good Living

30 Fresh

Does that come in organic? A personal shopper—for groceries … restaurants that want you to drink from the tap … giving the gift of fruitcake to our troops.

Magazine / Restaurants

32 Bold Strokes from the Kitchen

Lydia Shire likes strong flavors, oversize portions, and attention-getting combinations. Is it any wonder then that she wants you to eat food that makes you feel a bit naughty?

By Colman Andrews