Christmas

A classic Irish coffee revives in the winter, but in summer, we prefer this chillier version.

Made with haricots verts, nutty brown butter, and toasted almonds, this French classic is a perennial favorite.

Saucy greens slurp up well when mixed into grainy grits in this individually portioned breakfast soufflé.

The warm spices in this cookie are always welcome in the cool winter months, but still hit the spot in the heat of the summer.

So-called toasted ravioli—which is really fried ravioli—is a specialty of the Italian-American restaurants in St. Louis.

This is a very elegant sauce that is traditionally served with seafood-filled ravioli, but linguine with pink shrimp sauce is just as delicious.

The addition of cardamom gives this classic coffee cake a flavorful and unexpected zing

Dungeness crab is ideal, if you can get it, otherwise use any good, sweet-tasting, meaty crab in this crab linguine recipe from Giuliano Hazan.

This satisfying snack mix comes together easily, especially when you’ve saved some of your leftover biscuits to make it.

For this buttery biscuit recipe, you fold and stack the dough to create the flaky layers. 

Boiling shrimp with the shells on keeps them more tender, juicy, and flavorful.

This riff on the martini has a touch of pear and cardamom. It’s the ideal make-ahead batched cocktail for your next gathering.

The creamy vegan “cheese” sauce in this recipe gets an umami kick from white miso and nutritional yeast.

A touch of coffee balances the flavor of this modern spin on eggnog.