Snuggle up to this recipe for warm spiced wine, popular throughout northern Europe around Christmas and throughout the cold winter months.
Tag: New Year
Tourtière
Tourtière is a savory meat pie that is traditionally served at Christmastime in Quebec, accompanied by homemade tomato ketchup and pickled beets.
Toshikoshi Soba
Find out how to prepare Japanese toshikoshi soba noodles for a lucky, late-night New Year’s Eve meal.
Southern Greens
Greens are an longstanding staple food in the American South, slow simmered in a pot, often with a ham hock thrown in for flavor.
Hoppin’ John
Hoppin' John is an old Southern dish, especially popular in South Carolina. It is traditionally eaten as part of a New Year's Day meal.
Ghapama
In this celebratory Armenian dish, whole pumpkin gets filled with a sweetened rice pilaf and baked until the pumpkin is tender and the rice steamed to fluffy perfection.
Caldo Verde
Tinted a subtle green by finely shredded kale or collard greens and thickened with potatoes, caldo verde is one of the signature dishes of Portuguese cuisine.
Bellini
This refreshing cocktail was first served in Harry's Bar in Venice sometime in the 1930s or '40s. Named after the Renaissance artist, it is traditionally made with white peaches.
Fondue
Originating in the Swiss canton of Neuchâtel, fondue was devised as a winter dish to use up bread and cheese. Fondue means "melted," and it is traditionally served in a heavy pot called a caquelon.
Oysters Rockefeller
This luxurious shellfish creation was first served at Antoine’s Restaurant in New Orleans in 1899 and was so rich it was named after John D. Rockefeller, the richest man in America at the time.