Food & Wine USA - (12)December 2018

CONTENTS

DECEMBER RECIPES

8 What Ray’s Pouring,

staff favorites, and

31 seasonal recipes

OBSESSIONS

15 The best holiday gifts

for the home cooks

on your list

HANDBOOK

27 ’Tis the season to

get a leg up on your

Christmas ham,

make Mad Genius

cookies, and indulge

in white truffles.

BOTTLE SERVICE

65 From the year’s best

bubblies to a mulled

wine you’ll want to

sip all season, here’s

what to drink now.

6 DECEMBER 2018

FEATURES

Flights of Fancy

Duck flambé with cherry

jus, spiced guinea hen,

and sizzling quail, oh my!

Our favorite chefs share

their secrets for how to

transform game birds into

holiday-worthy center-

pieces. By Molly Stevens

Common hreads

Israeli chef Michael Solo-

monov and Palestinian

cookbook author Reem

Kassis bring their families

together for a celebration

of good food, culinary

heritage, and friendship.

By Jordana Rothman

Sweet Rewind

Pastry chefs and bakers

share their favorite classic

desserts, reimagined—

from a towering cheese-

cake trifle to a fresh, fruit-

forward ambrosia.

By Kelsey Youngman

110

122

132

e

Holiday

Issue

TRAVEL

85 During its raucous

Carnaval, Quebec

City is a winter won-

derland. Plus, Best

New Chef alum Nina

Compton shares her

favorite spots in

New Orleans.

ESSAY

93 A new generation

mines the legacy of

Joy of Cooking with

an eye to its future.

THE MAKER

105 Chef-quality pastry

knives for bakers

AT MY TABLE

148 Gail Simmons

shares a cozy,

après-ski recipe

from Eleven

Madison Park’s

Winter House

pop-up in Aspen,

Colorado.

Sour Cherry–Cheesecake

Trifle with Black Pepper

and Saba (recipe p. 137)

ON THE COVER photography by VICTOR PROTASIO; food styling by TORIE COX; prop styling by CHRISTINE KEELY

PHOTOGRAPHY: CHRISTOPHER TESTANI; FOOD STYLING: ALISON ATTENBOROUGH; PROP STYLING: CARLA GONZALEZ-HART