Hello Christmas! Here milk, bourbon, vanilla, and ice cream are whirred in a food processor for a festive drink. A sprinkle of cinnamon is the crowning touch.
This spice cake is soaked with rum syrup, making a lovely, albeit slightly boozy, gift when wrapped in parchment and tied with a bow.
And, on the seventh day, God created gianduia (zhahn-doo-yah). The world has been a more glorious place ever since.
Serve this candied orange peel on its own, toss it in granulated sugar after it dries for a festive look, or dip it in melted chocolate.
This sautéed onions, chestnuts, and bacon recipe is salty, caramel-y, and ideal-y as a Thanksgiving side dish.
Don’t try to rush this ham. It’s slow roasted in a maple glaze that imbues the porky deliciousness with cinnamon, allspice, cloves, and nutmeg.
Sassfras, ginger, nutmeg, cloves, and anise enhance the smoky, saltiness goodness of glazed ham.
More nuanced than gingerbread and not at all like fruit cake, this French tradition is fragrant with spice.
This pound cake is rich with creamery butter, freckled with vanilla seeds, and knee-wobbingly crisp and sugary at the edges from—you guessed it—sugar.
Panettone, traditionally served at Christmas, is gussied up here with cranberries and pistachio but. The panettone are made in small molds or coffee cans.
One of the South’s greatest achievements, baked country ham takes its salty sweet smack from a glaze of mustard, vinegar, and cloves.
These walnut cookies are made with ground walnuts, giving them a delicate flavor and texture. A zig-zag of chocolate on top lends a festive touch.
Gingerbread pancakes, a perfect holiday treat, are filled with warm spices, including ginger. Gingerbread pancakes are a unique weekend breakfast.
Food history editor Gary Allen looks at the food traditions of the merriest of holidays and finds interesting ties to the Middle Ages and the Renaissance.
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