Seasonâs greetings. In the latest issue of Bon Appétit magazine, weâre 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 Yorkâs Hudson Valley, and sharing a stacked lineup of festive Holiday recipes.
To start the party, weâve 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 wouldnât 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.
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