Whet the appetites of your holiday party guests with this grand antipasti platter. The assembly directions and recipes come from San Francisco food stylist Bebe Black Carminito and her new cookbook, “The Curated Board: Inspired Platters & Spreads for Any Occasion†(Abrams, $25).
This board curates a selection of antipasti — it means “before the meal†in Italian — and other small bites, including tortellini skewers, fruit skewers and stuffed mushrooms.
—Kate Bradshaw, The Mercury News
___
Latke charcuterie board
For the past few holiday seasons, I’ve thrown a latke party for all of my friends. I make punch and unending trays of fried potato pancakes and cover my dining table in various toppings to mix and match. It’s one of my favorite gatherings of the year because everyone loves latkes and, essentially, I get to turn my table into one giant latke board. And while I love a good charcuterie board, I think I like this just a little bit better because it has fried potatoes.
People are also reading…
—Rachel Perlmutter,
___
Stuffed Mexican Peppers in Yogurt Walnut Sauce
Chiles en Nogadas is Mexico’s national dish for good reason! Showcasing the nation’s flag colors (green, white and red), it was created in 1821 to recognize Mexico’s independence from Spain.
We opted to roast instead of frying the peppers before filling them, and then held them in a warm oven until ready to serve.
From “Chile, Clove and Cardamom: A Gastronomic Journey Into the Fragrances and Flavors of Desert Cuisines,†by Beth Dooley and Gary Paul Nabhan (Chelsea Green, $34.95). Available now in bookstores and online.
—Beth Dooley, The Minnesota Star Tribune
___
Leek and Butternut Squash Risotto
Creamy and comforting, a good risotto doesn’t have to be complicated. It only takes a few ingredients — rice, broth, cheese and butter — to make one of Italy’s most iconic dishes.
—Meredith Deeds, The Minnesota Star Tribune
___
From a festive Old-Fashioned to a boozy hot chocolate, these after-dinner drinks might inspire your own menu of holiday cocktails, to be supped slowly by the fire or washed down with your Christmas pudding.
Five bars share their recipes.
—By LOUISE DIXON - Associated Press
___
This sweet and swirly cinnamon-raisin babka is topped with a sprinkle of cinnamon-sugar streusel. Fresh orange juice and zest come through to give the flavor some added zing, which helps break up the sweetness and adds a nice bright flavor.
—Sarah Epperson Loveless, EatingWell
