Some of our favorite chefs have been contributing fantastic holiday recipes and tips to our #FWCookbook with Instagram. Justin Cogley shared one live.
Photographer and vegan food stylist Kate Lewis posts Instagram photos of her adopted dog Cooper, New York City scenes and Ohio landscapes. But her food shots are enviable. Read more >
Coconut oil is a fantastic substitute for butter or shortening in baked goods, but its mild tropical flavor can also enhance greens, grains, vegetables and even shrimp. Here, six ways to use the popular oil. Read more >
Sweet potatoes are ubiquitous around the holidays, but there are good reasons—beyond the fact that they're delicious—to make them a year-round staple. Because they contain tons of vitamins A and C and have anti-inflammatory properties, sweet potatoes can add a nutrient boost to all kinds of foods, from crispy hot latkes to cool panna cotta. Here, 15 smart ways to use them. Read more >
Four years ago, F&W sent David Chang (then an F&W Best New Chef 2006, today a BNC All-Star) into a kitchen stocked with Thanksgiving leftovers. He emerged with a lineup of ultra-genius recipes that repurposed seemingly-uninspiring ingredients like cold potatoes and green beans into crispy, flavorful dishes like mashed-potato spring rolls. He even drafted Momofuku pastry chef Christina Tosi to incorporate leftovers into two stunning desserts. Here are the innovative recipes.
These healthy recipes are all created to pair with wine (a 5-ounce glass has anywhere from 110 to 150 calories)—all for 600 calories or fewer. Read more »
The Salad of the Month in F&W's December issue is the perfect antidote to holiday over-indulgence. Healthy food guru Heidi Swanson of 101 Cookbooks mixes farro, walnuts, Castelvetrano olives, golden raisins, scallions and chives with a honey-and-red-pepper vinaigrette to make a restorative dish that's loaded with sweet-and-spicy flavors, whole grains and healthy fats.
Since yesterday was Thanksgivukkah—the rare occasion when the first day of Hanukkah and Thanksgiving fall on the same day—it only makes sense that the leftovers from the two-in-one feast should represent both holidays. That’s why Eric and Bruce Bromberg, the owners of New York’s Blue Ribbon empire, invented the turkey and sweet potato knish. “Knishes have always been one of our favorite Jewish comfort foods, so with Hanukkah and Thanksgiving coinciding this year we couldn’t help but get carried away with the idea of the Thanksgiving knish,” says Eric. “Thanksgiving leftovers certainly satisfy straight from your refrigerator, but baking them into a warm, savory knish is a delicious and fun way to elevate them. The combination of the juicy turkey, velvety cream cheese and sweet potatoes is definitely a great way to pay homage to two of our favorite holidays.” Read on for the F&W-exclusive recipe for the sweet-and-savory knish.>>