Every family has its own (ahem, best) version of these savory potato pancakes.
We’re offering you a classic formula, though not everyone drains the potato mixture before frying—we find this prevents the latkes from absorbing too much oil and allows them to crisp into golden disks. Maybe this will become the new family favorite.
Here, we pepped up the fail-safe brunch combination of bacon, egg, and cheese by adding handfuls of flavorful sautéed arugula. They’ll be jumping out of bed for this one.
Vanilla is arguably one of the best scents in the world, and it permeates this tender cake
in the form of a simple vanilla sugar. A zesty cranberry filling lies beneath the crumble top.
Like Jell-O, but all grown up, these tart little puddings
have a bracing fruitiness that is just what’s needed after a sumptuous holiday spread. The scarlet juices of pomegranates, lingonberries, and raspberries are bound into a very soft gelée.
Ever dream about bringing an impressive roast
to the holiday table with equally impressive ease? Now you can. Stuffing and preparing the pork a day ahead leaves you free to entertain and makes the meat especially flavorful as well. Bacon wrapped around the roast keeps it moist as it cooks. Prunes and dried apricots simmered in Port bring a fruity but not overly sweet intensity to the pork and its sauce.
One of the great things about a trifle is that you make it ahead of time, so the cake can soak up the flavors of the custard, fruit, and syrup. It’s a perfect holiday dessert.
As this cake
bakes, it separates into a soufflé-like layer on top and citrusy pudding on the bottom. While it’s not really magic, it certainly looks and tastes like it.
At first glance, your guests will think this is creamed spinach. One bite and they’ll be thrilled to find it’s much more exciting than that. Kale, a hearty green, brightens potatoes that have been cooked in cream. Smooth and substantial, this dish is a welcome foil
for pork roast with winter fruits or other roasted meats.
