| When you cook or bake a lot, giving is a year-round routine. You have friends over for dinner. You bring a batch of cookies into the office. You grab that special food souvenir on your travels for a family member you know must have it. But let's be honest, even those of us in the habit of sharing our edible bounty the other 11 months of the year often want to give (or receive!) a token of appreciation during the holiday season. If you're still looking for possibilities, don't miss Anna Rodriguez's gift ideas for home cooks and food lovers, which is part of The Post's large annual gift guide. I also collected some of my top picks of our staff- and reader-recommended cheap kitchen tools that make great stocking stuffers or accompaniments to other food or equipment gifts. Remember, sometimes the most practical and inexpensive items end up being the most appreciated — and used. Speaking of gifts, I think Jim Webster's array of dishes he created for his Feast of the Seven (Tinned) Fishes menu look like jewels you could practically box up. Trout Mousse Cannoli With Pistachios? Anchovies on Toast With Orange and Orange Butter? I mean, come on! Gorgeous. Whether you make all the recipes for the Italian American tradition or pick and choose a few to serve as appetizers for New Year's Eve, be sure to follow Jim's advice and timeline for assembling these simple, no-cook bites. (And fans of "The Bear" will appreciate Jim's accompanying story.) Need more entertaining inspiration? Don't miss Ann Maloney's five crowd-pleasing sour cream dips. Joe Yonan also served up a recipe that looks positively festive for the season. His Whole Roasted Broccoli With Muhammara is decked out in green and red, a veritable tree set on a bed of the Middle Eastern red-pepper-and-walnut spread. Looking for another vibrantly colored dish? Don't miss Anna's Arroz Rojo (Mexican Red Rice), which could round out any kind of family meal. If you're still trying to pin down your holiday cooking or gift plans, be sure to join me and Aaron Hutcherson on Wednesday at noon Eastern for our weekly live chat. We'll be answering your questions in what's always a fun hour, so feel free to submit them in advance and then come back in real time. Happy cooking!  (Rey Lopez for The Washington Post; food styling by Lisa Cherkasky for The Washington Post) No matter how many things you put out on a party tray, these creamy mousse-filled cannoli will be the thing that everyone talks about for years to come. By Jim Webster ● Read more » | | | Roasting a whole head of broccoli gives it centerpiece-worthy status, especially when you nestle it on muhammara, the Middle Eastern red-pepper-and-walnut spread. By Joe Yonan ● Read more » | | | Savory red rice is a staple of the Mexican table and makes a wonderful accompaniment to everything from rich mole dishes to a simple scoop of refried beans. By Anna Luisa Rodriguez ● Read more » | | | The pairing of anchovies and butter is a classic combination in Italy, and the addition of orange, both in the butter and with jewel-like chunks, make it feel just a little more festive. By Jim Webster ● Read more » | | | This salad takes a bit more effort than you might put into everyday greens, but that's what makes it worthy of a special occasion. By Ellie Krieger ● Read more » | | | Traditional oysters Rockefeller gets turned upside-down by putting the spinach and oyster mixture on top of toast. By Jim Webster ● Read more » | | | Sardines may be the quintessential canned fish, and the brash flavors of mustard and onion are a popular way to serve them. By Jim Webster ● Read more » | | | Escabeche is a method of pickling meat, seafood and vegetables that's popular in many parts of the world. By Jim Webster ● Read more » | | | This bite leans into Greek coastal flavors, from the cucumber base to the hummus and olives on top. By Jim Webster ● Read more » | | | With less work than it would take to mix together tuna salad for a sandwich, you can put together all the flavors of one in this elegant toast. By Jim Webster ● Read more » | | | This loaded baked potato dip takes all of your favorite spud toppings and turns them into a dip you can eat with thick-cut chips or fries. By Ann Maloney ● Read more » | | | Make it easy on yourself and use jarred roasted red peppers and a food processor to make this 15-minute dip. By Ann Maloney ● Read more » | | | This dip is a hit because it delivers so much flavor with such little effort. By Ann Maloney ● Read more » | | | Pull out the food processor to make this big-flavored, creamy dip. By Ann Maloney ● Read more » | | | If you love an everything bagel with the works, you'll dig this dip. By Ann Maloney ● Read more » | | | |
More from Food Our top 20 recipes of 2023 cover hearty soups, comforting casseroles, fluffy biscuits and more. By Anna Luisa Rodriguez ● Read more » | | | A tub of sour cream and some simple add-ins can lead you, in just a few minutes, to something scoopable for parties — or dinner. By Ann Maloney ● Read more » | | | PERSPECTIVE Recipes require their own degree of interpretive skill, but mastering this dish helped me bridge a gap to my family. By Anna Luisa Rodriguez ● Read more » | | | By using tinned fish for the Feast of the Seven Fishes, you guarantee that you won't be like Jamie Lee Curtis's character in "The Bear." By Jim Webster ● Read more » | | | From Grimace shakes to cottage-cheese ice cream, these are the recipes people were searching for in 2023. By Emily Heil ● Read more » | | | Made by two Noma alums, the Doritos-infused spirit is quirky, salty, funky and fantastic, ideal for your next dirty martini. By M. Carrie Allan ● Read more » | | | ADVICE Every Wednesday at noon Eastern, Aaron Hutcherson and Becky Krystal answer your cooking questions. By Aaron Hutcherson and Becky Krystal ● Read more » | | | |
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