Yule Never Try a Better Bûche de Noël

Your Recipe of the Day No images? Click here Roll Into the Holidays With This Stunning Chocolate-Pistachio Yule Log​ Our classic Yule log starts with a no-fuss chocolate roulade, made with unsweetened chocolate and butter (or a flavorful oil, like roasted hazelnut or pistachio oil). Because the cake itself depends entirely on the quality of the chocolate involved, make sure to use the best you can find, even if that means opting for a chocolate in the 80% range rather than one that's entirely unsweetened. See our roundup of the best extra-dark chocolates for reliable supermarket options or order online from brands like Dandelion, Tcho, Pralus, or Raaka. Read More → The Kitchen Essential A Rimmed Baking Sheet You don't need a cake pan for this recipe. Just a rimmed baking sheet on which to bake, then roll, your cake. Shop Now   Complete the Log! Meringue Mushrooms Pistachio Frosting     Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. Preferences  |  Unsubscribe

Red wine–braised short ribs for your pressure cooker

Your Recipe of the Day No images? Click here Pressure Cooker Red Wine–Braised Beef Short Ribs​ This pressure-cooker version of the classic red wine–braised beef short ribs delivers absolutely perfect results, just in less time. The traditional version of this recipe normally requires about three hours to fully tenderize the beef; here we get that part done in about 45 minutes. After that it's all the same: reducing the braising liquids (and also the port wine that gives the sauce its final glossy perfection), thickening them slightly, and serving them as desired. Read More → The Kitchen Essential A Pressure Cooker Using a pressure cooker for the short ribs will cut down on cook-time while still maximizing the flavor of your beef.  Shop Now   Complete the Meal! Ultra-Fluffy Mashed Potatoes Smooth and Creamy Polenta     Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. Preferences  |  Unsubscribe

Gifts under $50 for everyone on your list

Time's running out! No images? Click here   Our Favorite Culinary Gifts Under $50​ 'Tis the season for giving gifts. 'Tis also the season for running up credit card debt. But if your wallet's feeling pinched, worry not: There are plenty of high-quality kitchen tools, tableware, and cookware out there—not to mention some pretty delicious specialty foods—that will cost you less than $50. We've added a whole bunch of new picks to our holiday gift guide that will please even the most discerning recipients without breaking the bank. Here's a peek at what we're recommending this year. Get the whole story -->   Our picks! A Serving Platter You pour so much energy into making your food, so make it look as good as it tastes.   A Cast Iron Pan Every home should have at least one cast iron pan. They're affordable, durable, and great for a wide range of applications. A Great Chef's Knife Not all good knives need to be super expensive. There are plenty that will help you slice and dice like a pro that are also extremely affordable, like this one from Mercer Culinary.   Tomato Concentrate from Italy It'll amp up any pasta dish with rich, punchy umami flavor. A little bit goes a long way to making every meal just a little more special. Hazelnut Oil A few drops of hazelnut oil will bring an extra-rich, nutty flavor to homemade Nutella and any other delicious dessert.     Extra-Long Tweezers Tweezers are incredibly useful, whether you're twirling pasta, flipping meat, or even getting a bit of eggshell out of a bowl of batter.      Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. Preferences  |  Unsubscribe