Congrats. In the latest issue of Bon appetit Magazine, we are celebrating with lots of sparkle and enthusiasm. It means sharing sheer joy edible glittershed light on the age-old practice of sailing in New York’s Hudson Valley, and sharing a series of festive holiday recipes.
To start the party, we have simple and beautiful canapés. Gochujang-Mayo Shrimp In endless cups, Green-Curry-Spicy Palmiers with sharp cheddar, and Chicago Style Pigs in Blankets Poppy seeds and celery sprinkle with salt.
Our test kitchen also prepared two showstopping mains for your table: a vegetarian Carrot Wellington Wrapped with shallots, walnuts, and goat cheese; Also a juicy, Orange-Marmalade-Glazed Roast Pork,
And, of course, it wouldn’t be the holidays without cookies. Try these surprisingly simple, no-mixer recipes from senior Test Kitchen editor Jesse Szewczyk: Peppermint Bark Cookies, Pomegranate-Glazed Shortbread Wedges, Chocolate-Tahini Slice-and-Bake Cookies, pistachioAnd Five-Spice Crackle CookiesPerfect for your next cookie swap.
