Season’s greetings. In the latest issue of Bon Appétit magazine, we’re celebrating with plenty of sparkle and cheer. That means sharing the sheer joy of edible glitter, shedding light on the age-old ritual of wassailing in New York’s Hudson Valley, and sharing a stacked lineup of festive Holiday recipes.
To start the party, we’ve got simple and elegant canapés. Gochujang-mayo shrimp in endive cups, green-curry-spiced palmiers with sharp cheddar, and Chicago-style pigs in a blanket sprinkled with poppy seeds and celery salt.
Our test kitchen also cooked up two showstopping mains for your table: a vegetarian carrot Wellington rolled up with shallots, walnuts, and goat cheese; plus a succulent, orange-marmalade-glazed roast pork.
And, of course, it wouldn’t be the holidays without cookies. Try these stunningly simple, no-mixer ones from senior test kitchen editor Jesse Szewczyk: Peppermint Bark Cookies, Pomegranate-Glazed Shortbread Wedges, Chocolate-Tahini Slice-and-Bake Cookies, Pistacharoos, and Five-Spice Crackle Cookies. Perfect for your next cookie swap.