The Happiest of Holidays to You All

Latkes for Everybody! No Images? Click here   Dear Serious Eaters, When the holidays come around, I immediately find myself hurtling back in time to my childhood home in Cedarhurst, Long Island. There, my grandmother, Ida, would make latkes every Hanukkah. She’d fry up so many that our kitchen floor would become dangerously slippery from all the oil that leapt out of the pan. But the danger always became an afterthought the moment I took my first bite of one of her latkes. They were, to use a word I have appropriated from my wife, divine: crisp, light, thin, and perfectly salted.  Alas, my grandmother died before I was even interested in getting the recipe. But Max Falkowitz comes to the rescue with his excellent latke recipe, which makes our holiday Hanukkah party a seriously delicious affair. As for Christmas food, what I know best comes from my late mother-in-law, who used to host a Christmas party for 100 people every year. The spread was typically pretty minimal: a smoked turkey, some smoked salmon on those little cocktail pumpernickel squares, and some Christmas cookies. I don't even know where she bought those cookies (she certainly didn't make them). If we ever resurrected that tradition, though, my wife, Vicky, an excellent baker, would certainly bake some of Stella's extraordinary Christmas cookies, both rolled and unrolled. But we couldn't have just cookies, so they’d certainly be preceded by a standing rib roast à la Kenji. This year, though, I’ll be spending the holidays in Madrid with Vicky and our son, Will. We’re looking forward to many days of tapas-hunting and a meal of roast suckling pig at Sobrino de Botín, thought to be the oldest continuously operating restaurant in the world (at least, according to its owners). Since we don't know anybody in Madrid, I turned to the good folks at the Spanish company Devour Madrid to help us navigate the city’s gustatory pleasures. COO James Block is starting us off with a tapas tour today. Then we’ll be heading out for a market tour in just a few days. We can't wait. So happy holidays, Serious Eaters. I hope wherever you are you find yourself surrounded by the people, the food, and the drink you love. That's an unbeatable combination.  Appreciatively,  Ed Levine   The Holiday Recipes That Speak to Me The Perfect Prime Rib Kenji's prime rib recipe is not exactly a "set it and forget it" affair. But the time and effort that goes into it is so worth it. The meat is juicy and tender, and the exterior is just crunchy enough. Latkes Even though Hanukkah has come and gone this year, you can still make Max's latkes. They taste good any time of year, and they’re particularly delicious winter fare. Sugar Cookies Stella’s recipes for perfect Christmas cookies are the go-to in our household.   My Must-Have Gift Pick A Dual-Probe Thermometer To make Kenji's prime rib roast shine, you'll need a leave-in probe thermometer. Better yet, as Daniel pointed out on this week's Ask Special Sauce Holiday Special, two probes are even better, and that's exactly what you'll get with the Smoke thermometer from ThermoWorks. A big, pricey hunk of (preferably dry-aged) beef deserves all the TLC you can give it.     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

Last-Minute Holiday Entertaining Inspiration

What you missed! No Images? Click here RECIPES      /     TECHNIQUES      /     FEATURES GUIDES It's not too late to throw together a delicious holiday menu! Check out our guide for party-ready hors d'oeuvres, seriously impressive roasts, all the cookies you could ever want, and plenty of cocktails to wash it all down. Read Now FEATURE I Don't Know From Goose: A Jewish Christmas Story Read Now FEATURE Find Your Signature Holiday Cocktail ​ Be Your Own Bartender THE KITCHEN ESSENTIAL A Countertop Seltzer Maker Don't lug huge bottles of seltzer home from the supermarket for your cocktail party. Make it right at home with this handy SodaStream.  Shop Now RECIPES 22 Hot Cocktail Recipes for Cold Winter Nights Get the Recipes 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

Weekend Cooking Project: Bossam

Your Recipe of the Day No Images? Click here Bossam (Korean Boiled-Pork Wraps)  Every year in Korea, just before the first frost, families gather to make the next year's supply of kimchi. It's a huge job, and hence a communal one. To celebrate the job's completion, everyone digs into platters of bossam—tender sliced pork with flavorful condiments, pungent slivers of raw garlic, chilies, and more, all wrapped in a tender leaf of Napa cabbage. It's one big, delicious bite. Read More → The Kitchen Essential Gochujang When making Korean food, good gochujang is essential—here, it's used in making the ssamjang, a sweet-and-spicy sauce. While you're at it, check out our guide to stock the rest of your Korean pantry. Shop Now   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