Whoa — and just like that it's December and there's constant chatter of gifts — from hostess gifts to edible gifts, we're deep in it now.
When I was a child, there weren't a lot of sweets in our house, but come Christmastime, little teasing bits of my mom's holiday toffee would show up in my normally sugar-starved lunch bag during the week before school let out.
Let's talk about these sodas from Green Bee in Maine, because they're my new favorite thing. Do you know them?
These cute little turtle clusters are so much more than meets the eye. It's hard to resist their addictive combination of buttery pecans and chewy homemade caramel nestled under a creamy milk chocolate shell.
New York Bronx resident Jon Lovitch spent 10 months crafting the world's largest gingerbread village.
Open Slideshow What kitchen gift do you get the couple with impeccable taste? Or the best friend with a serious eye for style?
There is so much I love about this dining room: the patterned pink and orange rug, the rustic table, the brass hanging pendants, the glimmer of gold on the sideboard in the background, and of course, the stunning floral centerpiece, which ties the whole thing together.
Q: For the holidays, I want to buy my boyfriend a quality kitchen scale. It needs to be sensitive enough for molecular cooking, but also able to handle the larger amounts used in traditional baking.
Tuscan style beef-kale soup; baked butternut squash, sage, and Manchego latkes; and cranberry ice cream in today's Delicious Links.
We bet this lovely eclectic kitchen is just spectacular around the holidays. It already looks so cozy and welcoming!
Q: I am very very new to baking. I have tried to make pizza so many times and failed every single time.
I have always loved the wines from the Gigondas region in France’s Southern Rhone Valley. They are full-bodied, energetic red wines, packed with vibrant red and black fruit flavors.
I have two left thumbs when it comes to anything crafty, and I approach making things "look pretty" more like a wrestling match than an afternoon of fun.
The night before Thanksgiving, I stayed at my brother's house in prep for the big day to come. After a long day of traveling we unwound with cocktails he mixed up in his home bar, but as I sleepily tottered off to bed, my sister-in-law disappeared to "make a few things for tomorrow." In the morning, it was as if the Christmas elves showed up early.
While I can't claim credit for this recipe (I got it from a friend, who got it from another friend, and so it goes...,), it is known in these parts as "your cranberry cake." As my mother asked last week, "Are you bringing your cranberry cake to Thanksgiving?
Allow a slight divergence from this strictly cheese-focused column. Last weekend I tasted a crème fraîche that's worthy of some rule-breaking.
We're big fans of Davis Tanis here at The Kitchn. We love his new book One Good Dish, previous books (A Platter of Figs and Heart of the Artichoke), and his NYT column City Kitchen.
Open Slideshow Homemade vanilla extract takes just two ingredients — vanilla beans and alcohol — and you can be as straightforward or creative as you like.
Looking for a gift for your social media-obsessed friend? A relatively new UK based company Boomf helps you print your favorite, most beautiful Instagram photos on plushy vanilla marshmallows.
Open Slideshow Part of the fun in any cook's life is the moment when you get a new tool, use it, love it, and then wonder — how did I ever live without this?