8 DECEMBER 2019
The
Holiday
Issue
98
SPECIAL FEATURE
How We (Actually) Holiday
We asked our editors to share their favorite ways to celebrate
the season with food and drink. The result? This collection of
crowd-pleasing comfort food, including our favorite retro
appetizers (p. 100); easy, festive mains (p. 106); an Italian
Christmas menu with a showstopping cassata (p. 118); and
cookies with the sweetest backstory (p. 114).
Roasted Citrus
with Crunchy
Three-Seed Brittle
(recipe p. 64)
DECEMBER RECIPES
10 Holiday snack hacks,
venison stew to tuck into,
Chocolate Chunk Mandel
Bread, and more
EDITOR’S LETTER
14 Give the gift of a home-
cooked meal on cold win-
ter nights.
F&W PRO
16 Chefs on making room
to rest, relax, and ring in
the new year
OBSESSIONS
19 Great gift ideas from our
favorite chefs, restaura-
teurs, somms, and bar-
tenders
HANDBOOK
39 Not-your-grandmother’s
latkes, plus veg-centric
sides to complete your
holiday table
BOTTLE SERVICE
73 Celebratory cocktails for
a crew, and a word about
regifting Champagne
TRAVEL
83 Journey to Ontario in search
of ice wine, or stay state-
side to discover our coun-
try’s best delis.
AT MY TABLE
132 Gail Simmons’ Lemon-Tahini
Cookies are pure comfort
and joy.
ON THE COVER photography by VICTOR PROTASIO; food styling by CHELSEA ZIMMER; prop styling by THOM DRIVER
