| Sweet and cozy. That's how I'd describe the recipes The Washington Post Food team shared this week. And that's appropriate as we head into the chilly Christmas weekend. On the sweeter side, I made a dessert that's dear to me, especially this time of year. My mother's Cassata Alla Siciliana is a pound cake layered with candied-fruit ricotta and slathered with mocha icing that she made each holiday. It looks fancy, but it's easy to prepare. Ellie Krieger whipped up a Maple-Coco Chocolate Fondue sweetened with maple syrup and flavored with coconut milk for a luxurious, better-for-you dipping dessert. It can be cozy for two or festive for a group. And food writer Leena Trivedi-Grenier shared a recipe for Walnut Ricotta Burfi, a creamy, fudge-like sweet from Heena Patel, chef at Besharam in San Francisco, where she celebrates hyper-regional Indian food, such as this confection from Gujarat. Now for the cozy. We've got a couple of stews and a casserole. I had a lovely chat with Rie McClenny, author of "Make It Japanese," which features her thrifty Nikujaga (Japanese Beef and Potato Stew) that she described as her "ultimate comfort food." Joe Yonan made a luscious Lentil Lasagna from "Veg-table," Nik Sharma's latest cookbook, with black lentils and garam masala, with the option of using no-boil noodles and canned lentils if you're in a hurry. Daniela Galarza re-created the Guatemalan stew Pollo en Coco, which features poultry simmered in a sauce of coconut milk, onions, garlic, tomatoes, bell peppers and mustard. The recipe is from the terrific cookbook "Latinísimo" by historian Sandra A. Gutierrez. We've wrapped up our holiday recipe testing, but we're still in the thick of the festive feasting season just like you. And, like you, we're thinking about Christmas breakfast ideas and easy New Year's Eve party snacks. Search our revamped Recipes site, and, remember, if you need help, we're here for you. You can send us an email at food@washpost.com.
Please note: Becky Krystal and Aaron Hutcherson are putting their weekly chat on hiatus next week, but they'll be back Jan. 3 at noon Eastern to answer all your cooking questions. They're also looking forward to hearing about your cooking resolutions and goals for the new year.
Happy cooking! Happy holidays!  (Rey Lopez for The Washington Post; food styling by Lisa Cherkasky for The Washington Post) There are many variations of this beloved dessert that is said to have originated in Palermo, Sicily. By Ann Maloney ● Read more » | | | This dark chocolate fondue is luxuriously creamy and gets a sweet, tropical essence from coconut milk. By Ellie Krieger ● Read more » | | | Burfi (or barfi) is a type of South Asian mithai, a confection with a fudge-like texture. By Leena Trivedi-Grenier ● Read more » | | | Cookbook author Rie McClenny says nikujaga, a Japanese-style beef and potato stew, reminds her of home. By Ann Maloney ● Read more » | | | A hearty, meatless lasagna gets texture from black lentils and a warming flavor from garam masala. By Joe Yonan ● Read more » | | | This Guatemalan chicken is from the cookbook, "Latinísimo" by author and culinary historian Sandra A. Gutierrez. By G. Daniela Galarza ● Read more » | | | Oleo saccharum ("sugar oil") is a traditional preparation of citrus peel and sugar that's a fundamental ingredient in many classic punches, but its use isn't limited to punch. By M. Carrie Allan ● Read more » | | | A vibrant citrus cordial shines in sparkling wines, by itself or in combination with other spirits and liqueurs. By M.Carrie Allan ● Read more » | | | |
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