Food & Wine USA - (12)December 2020

CONTENTS

4 DECEMBER 2020

112

Merry X-Masa

Bring home the Mexican-American ritual of Christmas

tamales with homemade masa and decadent fillings

worth making year-round. By Paola Briseño González

98

Candy Magic

Water, sugar, and heat are all you need to whip up

stunning confectionery masterpieces at home, from

rock candy to the richest fudge. By Paige Grandjean

FEATURES

Pop, Fizz, Feast

For over a century, Lambrusco has fueled both work and

play for the Lini family. At this holiday feast, the bubbles

flow as freely as the bowls of tortelli. By Ray Isle

88

DECEMBER

RECIPES

6 Setting the big

table? We’ve got

caramelized

onion dip, Italian

spinach pie,

brisket-braised

chicken, and

more on tap.

EDITOR’S LETTER

10 Why, yes, you

should gift

yourself that

pizza oven!

F&W PRO

14 To all the

restaurants we

lost this year

OBSESSIONS

17 The new rules of

caviar, the best

cookbooks of the

year, and

mesmerizing

jam-filled holiday

cookies

HANDBOOK

37 Showstopping

Hanukkah

recipes from

Leah Koenig and

appetizers

tempting enough

to serve as a

main course

BOTTLE SERVICE

71 Upgrades to your

holiday cocktail

game, plus gifts

for wine lovers

TRAVEL

79 Add America’s

best bakeries to

your next road

trip—or order

from them

online!

BACKSTORY

128 We all dream of

whipped cream.

Jewels or Kumquat-Riesling

Gummies nestled in sugar?

Find out on p. 103.

The

Holiday Issue

ON THE COVER photography by JENNY HUANG; food styling by TYNA HOANG; prop styling by BEATRICE CHASTKA

PHOTOGRAPHY: VICTOR PROTASIO; FOOD STYLING: TORIE COX; PROP STYLING: CHRISTINE KEELY