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cooking.nytimes.com
Here is the the beauty of wassail: more than just another nice-tasting drink, it’s part of a long (if largely forgotten) tradition of celebrating the life that winter can seem determined to snuff out It’s a fragrant, warming concoction mixed in bulk (this recipe makes 12 servings) and set out for sharing, all but demanding that you call in a crowd There’s really no such thing as wassail for one
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Get Barbecued Ribs Recipe from Food Network
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Get Adirondack Bacon BBQ Chicken, Apples and Onions Recipe from Food Network
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Get Naples Grape Pie Recipe from Food Network
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Get Watercress Citrus Salad with Pomegranate-Poppy Seed Dressing Recipe from Food Network
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Get Sweet and Spicy BBQ Chicken with Corn Salad Recipe from Food Network
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Get Apple Oatmeal Breakfast Bread Recipe from Food Network
cooking.nytimes.com
Brisket is the Zelig of the kitchen It takes on the character of whoever cooks it In the early part of the 20th century, when ''The Settlement Cook Book'' reigned supreme in American Jewish households, recipes for savory briskets of beef with sauerkraut, cabbage or lima beans were the norm
cooking.nytimes.com
This creamy pink dessert breaks out of the usual strawberry cheesecake mold Instead of two distinct layers (creamy cheesecake on the bottom, bright red berries on top), the berries and cream cheese mixture are puréed together until smooth, silky and deeply flavored A little red wine adds complexity and intensifies the rosy color, but feel free to use water or orange juice instead