boil

A wonderful cold-weather get-together drink, perfect for a special party or for a more informal apres ski. The combination is more flavorful and with the whipped cream topping, even smoother than the more usual hot buttered rum. Remember when planning bigger batches that whipping cream doubles in volume when whipped.

Cider Wassail

cider

dark brown sugar

dark rum

brandy

apple brandy

orange liqueur

cinnamon

cloves

allspice

salt

orange juice

whipping cream,

Fresh nutmeg, for garnish (optional)

Our New Year Punch is a spiced apple sparkler that everyone will enjoy. If you prefer, substitute ginger ale for the champagne. For a fancy touch, rim the glasses with cinnamon-sugar. (See below.)

New Year Punch

apple juice (or apple cider)

cardamom pods, broken

sparkling wine

apple slices for garnish, cinnamon stick

This colorful butternut squash and rice recipe showcases the flavor of fall’s harvest in an easy yet deeply satisfying vegetarian (and vegan) meal. Feel free to be creative! Use brown rice (versus white) or wild rise for a heartier dish. Use almonds or other nuts instead of pistachios or pinenuts. Use cranberries instead of raisins! 

Curried Butternut Squash With Rice

butternut squash, peeled, deseeded, and diced into 1/2-inch pieces

onion,

vegetable oil

cumin

ginger

curry powder

bay leaf

stock

rice

raisins

pistachios

orange,

scallions

Asian Chicken Hot Pot with Sesame and Garlic Dipping Sauces recipe | Epicurious.com

sesame seeds

water

soy sauce

rice vinegar (not seasoned)

Asian sesame oil

peanut butter

sugar

red-pepper flakes

garlic

lemon juice

chicken broth

garlic clove, sliced

chicken breast

tofu

sliced stemmed fresh shiitake mushrooms

enoki

scallions, sliced

snow peas,

Napa cabbage leaves, quartered

carrot, thinly sliced

Farfalle with Sausage, Tomatoes, and Cream recipe | Epicurious.com

olive oil

sweet Italian sausages,

red pepper

onion

garlic cloves,

tomatoes

whipping cream

farfalle (bow-tie pasta)

(packed) chopped fresh basil

Pecorino Romano cheese

We tested every variable imaginable to come up with this foolproof hard-boiled egg technique, designed to give you the perfect doneness and increase your chances that the shell comes off easily.

Perfect Hard-Boiled Eggs Recipe

tray of ice cubes (optional;

(2.8L) water

eggs

If serving eggs cold, add 1 tray of ice cubes to a large bowl and fill with water. 

Bring 3 quarts (2.8L) water to a boil in a large pot. Carefully lower eggs into pot and continue to boil for 30 seconds. Cover tightly, reduce heat to low (water should maintain a bare simmer), and continue cooking for 11 minutes. Serve immediately if serving hot. If serving cold, immediately place eggs in bowl of ice water and allow to cool for at least 15 minutes before peeling under cool running water.

To peel, first gently tap hard-boiled eggs all over to thoroughly crack the shell, then remove shell under a thin stream of running water. (The water helps get under the shell and lift it off the egg.)

“My mother always used this recipe. It is especially nice served on asparagus, spinach, or Swiss chard.” –Colby Hill Inn, Henniker, New Hampshire

Butter-Vinegar Sauce

butter

flour

vinegar

It takes just six minutes to get firm whites and liquid yolks, every single time.

Perfect Soft-Boiled Egg Recipe

Bring water to a gentle simmer in a medium pot. Gently lower eggs into water with a slotted spoon or strainer (do not drop eggs into water, as they might crack). Cook for exactly 6 minutes, then remove eggs with slotted spoon and serve.

Bagels recipe | Epicurious.com

(0.11 oz / 3 g) instant yeast

(0.37 oz / 10.5 g) salt, or 2 1/2 teaspoons coarse kosher salt

(16 oz / 454 g) unbleached bread flour

(0.5 oz / 14 g) baking soda

Chocolate Puddings with Orange Whipped Cream recipe | Epicurious.com

cornstarch

whole milk, divided

chocolate chocolate chips

unsalted butter

vanilla extract

Grand Marnier or other orange liqueur

orange peel

tip:

Easy vanilla slice

(70 grams) custard powder

(115 grams) caster sugar

(250 milliliters) cream

(500 milliliters) milk

vanilla essence

Arnott's Sao original crispbreads (28 biscuits)

(230 grams) pure icing sugar

passionfruit pulp

Au Poivre Sauce recipe | Epicurious.com

pepper

beef broth

skim milk

Salt

Soft, creamy polenta is the perfect side dish - it looks elegant, tastes terrific and is ready in just a few minutes.

Creamy polenta

milliliters (3 cups) cold water

(1 cup) coarse polenta (cornmeal)

milliliters (1/2 cup) thin cream

(1/4 cup) finely grated parmesan

white pepper

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Lord Grey's Peach Preserves recipe | Epicurious.com

peaches

Earl Grey tea bags, divided

Lemony Potato Salad Recipe | Epicurious.Com

potatoes

celery (about 4 ribs)

mayonnaise

chives

lemon

Panna Cotta Recipe | Epicurious.Com

gelatin (about 1 tablespoon)

heavy cream

half and half

A pressure cooker will tenderize octopus faster than any other method.

Pressure-Cooker Octopus Recipe

(2 1/2-pound; 1kg) whole octopus, rinsed well (including inside head cavity)

Kosher salt

Place octopus in a pressure cooker and add just enough water to cover. (Be sure to keep water level below pressure cooker's maximum fill line.) Add a couple of large pinches of salt. Close pressure cooker and bring to high pressure (12 to 15 psi). Once cooker has reached high pressure, cook for 15 minutes.

Using steam-release valve, depressurize cooker rapidly. Check octopus for tenderness by sliding a paring knife into the thickest part of one of its tentacles; it should slide in easily with little resistance. If the octopus is not tender enough, return to high pressure and then cook for 5 minutes longer. (Fifteen minutes was the correct time based on all our tests, but variations in the octopus, such as size, and in the pressure cooker used may change the cooking time slightly.) Let octopus cool in its cooking liquid, then drain. Cooked octopus can be refrigerated in a sealed container for up to 2 days before use.

To use cooked octopus, cut out and discard the hard beak (if it hasn't been removed already by the fishmonger), which is found in the center of the base of the octopus body, where the tentacles converge. Cut out and discard the section of the head with eyes; the rest of the head is edible. Separate tentacles into individual pieces.

To Serve Cold: Cut tentacles and head into pieces and add to a seafood salad or ceviche.

To Sear: Leave tentacles whole (or, if very long, cut into manageable sections); cut head meat into large pieces. Heat a tablespoon or two of vegetable oil in a skillet over high heat until shimmering. Add octopus pieces and cook until well browned and crisp, about 3 minutes. Turn and brown on other side, about 3 minutes longer. Season with salt and serve as desired.

Basil pesto pasta will keep you warm in the cooler months, and it's ready in a flash!

Basil Pesto Pasta

linguine

basil leaves

pine nuts, toasted

garlic clove, crushed

parmesan cheese

Salt and pepper, to season

Basil pesto pasta

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Mexican Rice With Freshwater Basa Fillets

onion, thinly sliced

red capsicum, seeded, thinly sliced

garlic, crushed

corn cob, kernels removed

white calrose medium-grain rice

smoked paprika

tomato paste

Massel vegetable liquid stock

freshwater basa fillets, cut into bite-sized pieces

coriander,

Sea salt & pepper

Mexican rice with freshwater basa fillets

Lobster Thermidor Recipe | Epicurious.Com

live lobsters

lb mushrooms, trimmed and thinly sliced

paprika

black pepper

medium-dry Sherry

heavy cream, scalded

Cacio E Pepe Recipe | Epicurious.Com

pasta (such as egg tagliolini, bucatini, or spaghetti)

unsalted butter, cubed, divided

Pecorino

Making sushi rice for Japanese rolls is easier than you think.

Sushi rice

(645 grams) sushi rice

(750 milliliters) cold water

(125 milliliters) rice vinegar

caster sugar

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Corned beef and vegetables make a hearty week night meal. Remember to save the leftovers for sandwiches the next day!

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