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Let’s Wrap the Year With These
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Hi Reader, New Year’s Eve has always amused me. It’s the one night we collectively pretend we’re the kind of people who waltz into parties wearing something sparkly, carrying flawless canapés, and greeting everyone like we’re hosting the Oscars. Meanwhile, I’m in the kitchen debating whether I have the emotional bandwidth to iron a napkin. My Rules for Effortlessly Elegant NYE Bites
WHAT'S INSIDE...
Grilled Beef Tenderloin
You'll want to double the compound butter recipe for this grilled beef tenderloin because of its fresh and savory notes.☞ Try this recipeMini Quiche For One⭐⭐⭐⭐⭐ 5 from 10 votes This mini quiche for one, made with pastry crust, egg, cream, nutmeg, and ham or bacon, is far easier to make than you might suspect. It's also the perfect single serving.☞ Try this recipeProsecco & Aperol CocktailThis prosecco and Aperol cocktail, with its subtle effervescence and slightly sweet, citrusy, herbal, bitter flavor profile, may just be the ultimate simple yet sophisticated sipper. Made with sparkling white wine and the classic aperitif along with a twist.☞ Try this recipeSidecar Cocktail
This sidecar cocktail is just the right mix of lemon juice, Cognac, and Grand Marnier. I decided to tackle the recipe (I know, my job is grueling) and came up with my version, which I think hits all the right notes.☞ Try this recipeBeef Tenderloin With Madeira Sauce⭐⭐⭐⭐⭐ 4.82 from 11 votes
This beef tenderloin with Madeira sauce is ideal for Christmas or any special occasion thanks to the richly flavored, slightly boozy, complex tasting sauce and its simple foolproof cooking method. Perfect for when you wish to impress.☞ Try this recipeMac & Cheese Canapés
These mac and cheese canapes, essentially baked mac and cheese bites, are made from macaroni and sharp Cheddar cheese and baked in mini-muffin tins. Perfect finger food for kids and adults. Cocktail party, anyone?☞ Try this recipe |
Leite's Culinaria
Why, hello! Leite's Culinaria is the James Beard Award-winning site that helps home cooks and bakers put dinner on the table and laughs in the kitchen. Hungry for more? Join more than 30,000 food lovers and subscribe.
Hi Reader, Every January, I find myself in a sort of culinary limbo—caught between the glittering madness of the holidays and the quiet murmur of a new year. The fridge looks like it’s survived a small war: a spoonful of cranberry sauce, a nub of cheese that could qualify as a fossil, and a wilted sprig of rosemary that’s seen better days.That’s when The One wanders in, holding a mug of coffee and arching an eyebrow. “You’re reorganizing your life again, aren’t you?” he says, gesturing toward...
Hi Reader, When I think about the past year in food, I don’t look at trends or analytics dashboards—I look at you. What you cooked. What you clicked. What you rated with five stars and a “David, this recipe saved my life” message.And let me tell you: this year, you had opinions. Glorious, passionate, fork-wielding opinions. Some recipes shot straight to the top so fast I wondered if you were all texting each other behind my back. Others quietly climbed the charts week after week because you...
Hi Reader, Holiday hosting has a way of testing your reflexes. One minute you’re blissfully sinking into the sofa, polishing off the last of the peppermint bark, and the next you hear the four most adrenaline-spiking words in the English language: “We’re stopping by...soon!”Instantly, I snap into action like a short-order cook with a minor superiority complex. The fridge door swings open, the mental math begins mathing, and suddenly I’m transforming stray cheeses, that half-used jar of...