| Good Saturday morning, all. I hope you're finding a little time to give yourself what you need to rest and recharge. I've been fortunate enough to do more socializing this week than it feels like I have … all year? I'm appreciative of anyone who has it together enough to host (and try to show it by bringing a little something for them to enjoy!). When it comes to putting on a relaxed, welcoming party, I look to my colleague Emily Heil for inspiration. She and her husband have been kind enough to open their charming rowhouse to the Food staff a few times. I love the way she goes about hosting, because she puts out a few go-to appetizers that she knows well (and knows we enjoy) — her cheese straws and deviled eggs are *chef's kiss* — along with a make-ahead, big-batch soup (such as this and this) and simple dessert. Repetition takes the intimidation factor out for the cook, and gives the guests something familiar to look forward to. Especially around the holidays, when we're all feeling nostalgic, it's great to lean into those crowd-pleasing favorites. And it also makes you realize that certain dishes are classic for a reason. Baked brie is one of them. Not many of us can resist warm, gooey cheese wrapped in flaky puff pastry. So, for his Baked Brie With Pepper Jam, Aaron Hutcherson didn't feel the need to reinvent the wheel (oh, yes, I went there!). Use his template, or top the cheese with your favorite jam or spread, and even some crunchy nuts or diced apples. While baked brie is an ideal entertaining dish, it can also double as a fun family dinner when served with crudités, crackers, bread and a green salad. Joe Yonan also took inspiration from a beloved cheesy dish, but with a vegan twist. Rutabaga Fondue is one of the most popular dishes at Philadelphia's plant-based Vedge restaurant, and now you can make it at home, too. Nutty-tasting rutabaga, potato, miso and nutritional yeast come together for a savory, satisfying stand-in for cheese that similarly can go either appetizer or main course. (Want a more traditional fondue? We have that, too.) For another warm and comforting meal in a pot (or bowl), don't miss Luke Pyenson's Fish Tea (Jamaican Fish Soup). This aromatic, nuanced dish is lit up with allspice, thyme, scallion and Scotch bonnet pepper. Like many traditional recipes, almost every Jamaican family has its own version, so don't be shy about experimenting with your favorite fish or vegetables. Experimentation is also the name of the game with Daniela Galarza's Any Vegetable Pancakes. They are just the thing when you have bits of this and that lying around and need to whip up dinner quickly. The recipe takes well to nearly any fresh or cooked vegetable, as long as you cut it right and avoid certain frozen options and those watery fruits that masquerade as vegetables (tomatoes, cucumbers, eggplant). When you need a dish that's simple and refined, perhaps for a casual dinner party or holiday fête, look to Ellie Krieger's Glazed Pork Loin With Delicata Squash and Broccolini. The juicy pork gets dressed up with a fig-balsamic glaze and is served with those colorful roasted vegetables. "Very, very good," notes one reader who smartly swapped in dates for the figs based on what was at the store. Need help planning your own holiday meals? Aaron and I will be answering your cooking questions in our live weekly chat Wednesday at noon Eastern. Send them along now, and plan on returning when we kick things off. Until next time, happy cooking! |
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