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11/16/2009
Vintage Cheer
 Betsy Andrews
That winter drink of yore—the Tom and Jerry—has left a curious legacy: the Tom and Jerry serving set.
Issue #125
11/16/2009
French Holiday Feast David McAninch
This traditional Christmas Eve dinner includes an abundance of foods, from foie gras to omelettes.
Issue #125
11/16/2009
Perfect Parcels Andrea Nguyen
The best holiday foods come gift-wrapped.
Issue #125
11/16/2009
The Deli Man Hunter Lewis
The holidays bring a pro out of retirement.
Issue #125
11/16/2009
Ham Carving Hunter Lewis
Six steps make it easy to handle a bone-in ham.
Issue #125
11/16/2009
Cool Canes Susan Weinstein
These sweets provide instant cheer.
Issue #125
11/16/2009
A Sweet Tradition: Swedish Christmas Sweets Rebecca Fisher
In Sweden, Christmastime is all about sugar and spice.
Issue #125
11/16/2009
Saffron in Sweden: A Cherished Spice Katie Robbins
Saffron imparts color and flavor to these Swedish holiday breads and cakes.
Issue #125
11/16/2009
Swedish Rice Pudding
Serving this silky dessert at room temperature is the best way to bring out its subtle notes of citrus and spice.
Issue #125
11/16/2009
Swedish Shortbread Cookies
In Sweden, these shortbread cookies are traditionally cut into star shapes and garnished with pearl sugar, which can be found at specialty baking stores and online sources.
Issue #125
11/16/2009
Almond Caramels
The key to making these Swedish holiday treats is to grease the mini muffin liners with nonstick cooking spray before pouring in the caramels.
Issue #125
11/12/2009
Shaping Saffron Buns Hunter Lewis
5 simple steps to creating these distinctive double-spiral buns.
Issue #125
11/12/2009
A Simple Science Emma Boast and Dana Bowen
There are two ways to cure the hind leg of a pig: the dry way and the wet way.
Issue #125
11/12/2009
Winter’s Old Friend David Wondrich
Welcoming Tom and Jerry back to the table.
Issue #125
11/12/2009
Buying a Ham Hunter Lewis
Tips for getting your ham purchase exactly right.
Issue #125
11/12/2009
Know Your Ham Dana Bowen
15 noteworthy hams, from dry-cured prosciutto to wet-cured spiral ham.
Issue #125
11/11/2009
Tom and Jerry
The batter for this winter warmer can be ladled from a punch bowl into glasses.
Issue #125
11/11/2009
Almond-Cream Tartlets
These delectable tartlets are composed of an almond-pastry shell filled with whipped cream and garnished with berries.
Issue #125
11/11/2009
Ham Steaks with Hazelnut Sauce
The sauce in this dish, based on a recipe in Mimi Sheraton’s The German Cookbook (Random House, 1965), is enriched with hazelnuts and brandy.
Issue #125
11/11/2009
Ham and Parsley Terrine
This dish, a specialty from the Burgundy region of France, makes for an elegant holiday appetizer or lunch.
Issue #125
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