| Mom knows best No Images? Click here   Dear Serious Eaters, In my family, the holidays are about gathering together from across the country and letting loose with one another. We eat pricey specialty foods, drink expensive wine, gift each other rare bottles of Scotch, and sing and play music into the wee hours of the night (the Scotch helps with that last bit). Everyone except my mom, that is. My mom spends most of the holiday gamely trying to get us to pipe down a bit. I make up for it by cooking her favorite things: Prime rib (which I cook using the reverse sear method), puffy Yorkshire puddings (the secret is letting the batter rest overnight), and a roasted pear and bitter greens salad with blue cheese and pomegranate seeds (sometimes I sneak the fancy Roquefort into it, but my mom usually insists that the bargain bucket Danish blue is good enough, thanks).  Our Annual Holiday Dinner  Prime rib is one of my family’s favorite cuts of beef. It's also expensive, which means you want a recipe that’ll give you the best, most reliable results. My method takes advantage of the reverse sear method to yield prime rib with a deep brown, crisp, crackly, salty crust surrounding a tender, juicy, medium-rare interior.  These Yorkshire puddings are designed to rise tall and light, with a crisp shell and a lightly chewy center. Here's the best part: Not only can the batter be made in advance, but it really should be—the Yorkshire puddings actually come out even better that way.  Why do salads get a such a bad rap on the holidays? Probably because they're not carbs. I like to make up for that by loading up this salad with cheese, roast-y fruit, and crisp endive leaves. It’s all doused with a rich hazelnut dressing. Sounds just as delicious as anything else on the table, if you ask me. My Must-Have Gift Pick  With both parts made of rock-solid granite, the Thai mortar and pestle is (literally) a heavy hitter, and arguably the most versatile type of large mortar and pestle you can own. 
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