Winter Gatherings Part 7

- 6. To make the icing, using an electric mixer set on high speed, beat the cream cheese in a medium bowl until smooth. Reduce the heat to low and gradually add the confectioners' sugar. Add enough grapefruit juice to make a flowing but spreadable icing. Beat in food coloring to tint the icing pink, if desired. Spread each cupcake with the icing and top with a grapefruit section. (The cupcakes can be made up to 1 day ahead, covered loosely with plastic wrap and refrigerated. Remove from the refrigerator 1 hour before serving.) To make the icing, using an electric mixer set on high speed, beat the cream cheese in a medium bowl until smooth. Reduce the heat to low and gradually add the confectioners' sugar. Add enough grapefruit juice to make a flowing but spreadable icing. Beat in food coloring to tint the icing pink, if desired. Spread each cupcake with the icing and top with a grapefruit section. (The cupcakes can be made up to 1 day ahead, covered loosely with plastic wrap and refrigerated. Remove from the refrigerator 1 hour before serving.)

Pear and Crystallized Ginger Gingerbread Makes 12 servings For my money, gingerbread isn't worth baking unless it is good and spicy. Crystallized ginger is a good way to get intensely spicy flavor into baked goods. As pears are also compatible with warm spices, they are a natural addition to this comforting dessert. The gingerbread is as versatile as it is delicious, and can be eaten out of hand for a quick snack, or gussied up with warm caramel sauce and whipped cream for an impressive dessert.

3 ripe-firm Bartlett or Bosc pears, peeled, cored, and cut lengthwise into -inch-thick slices2 cups all-purpose flour2 teaspoons baking soda2 teaspoons ground ginger1 teaspoons ground cinnamon teaspoon ground cloves teaspoon salt8 tablespoons (1 stick) unsalted b.u.t.ter, at room temperature, plus more for the baking pan1 cup sugar1 cup unsulfured (light) mola.s.ses2 large eggs, at room temperature1 cup boiling water1/3 cup chopped crystallized ginger

- 1. Position a rack in the center of the oven and preheat to 350F. b.u.t.ter a 13 x 9-inch baking pan. Spread the pears in the pan. Position a rack in the center of the oven and preheat to 350F. b.u.t.ter a 13 x 9-inch baking pan. Spread the pears in the pan.

- 2. Sift the flour, baking soda, ground ginger, cinnamon, cloves, and salt together. Beat the b.u.t.ter and sugar in a large bowl with a hand-held electric mixer set on high speed until the mixture is pale yellow, about 3 minutes. Beat in the mola.s.ses, then the eggs, one at a time. Sift the flour, baking soda, ground ginger, cinnamon, cloves, and salt together. Beat the b.u.t.ter and sugar in a large bowl with a hand-held electric mixer set on high speed until the mixture is pale yellow, about 3 minutes. Beat in the mola.s.ses, then the eggs, one at a time.

- 3. With the mixer on low speed, beat in the flour mixture in three equal additions, alternating with two equal additions of the boiling water, sc.r.a.ping down the sides of the bowl with a rubber spatula as needed. The batter will be thin. Stir in the crystallized ginger. Pour into the pan. With the mixer on low speed, beat in the flour mixture in three equal additions, alternating with two equal additions of the boiling water, sc.r.a.ping down the sides of the bowl with a rubber spatula as needed. The batter will be thin. Stir in the crystallized ginger. Pour into the pan.

- 4. Bake until a toothpick inserted in the center of the gingerbread comes out clean, about 35 minutes. Transfer to a wire cake rack and let cool in the pan until warm, about 30 minutes. Cut and serve warm, turning each slice upside down so the pears are visible. Bake until a toothpick inserted in the center of the gingerbread comes out clean, about 35 minutes. Transfer to a wire cake rack and let cool in the pan until warm, about 30 minutes. Cut and serve warm, turning each slice upside down so the pears are visible.

Searchable Terms Note: Entries in this index, carried over verbatim from the print edition of this t.i.tle, are unlikely to correspond to the pagination of any given e-book reader. However, entries in this index, and other terms, may be easily located by using the search feature of your e-book reader.

Note: Italicized Italicized page references indicate photographs. page references indicate photographs.

A.

Acorn Squash, Roasted, Black Bean Chili in, 9596 Appetizers Baked Brie with Wild Mushrooms and Thyme, 1415DillWhole Wheat Blini with American Caviar, 89Gruyere and Cider Fondue, 1617Gruyere and Rosemary Gougeres, 24, 3 3Pizza with Fontina, Potatoes, and Tapenade, 1012Sweet and Spicy Chicken Wings, 56, 7 7 Apple cider Cider-Brined Roast Pork with Sweet Potatoes and Apples, 8082Gruyere and Cider Fondue, 1617 Apple(s) Five-Spice Applesauce, 13536-Jalapeno Salsa, Latkes with, 12022, 121 121-Maple Compote, Winter Squash Waffles with, 9798Mom's Red Cabbage, 117, 117, 13334 13334and Sweet Potatoes, Cider-Brined Roast Pork with, 8082 Applesauce, Five-Spice, 13536 Asian Chicken Salad with Spicy Orange Vinaigrette, 1023 Avocado, Grapefruit, and Fennel Salad, Cod with, 6163, 62 62 B.

Bacon and Smoked Gouda, Mashed Potato Ca.s.serole with, 13132 Banana b.u.t.terscotch Pudding, 14446, 145 145 Bean(s). See also See also Lentils Lentils Black, Chili in Roasted Acorn Squash, 9596Garbanzo, and Lamb Soup, Moroccan, 3940 Beef Braised Short Ribs with Dark Beer and Root Vegetables, 7374, 75 75Meaty Beet Borscht, 38Rib Roast with Blue Cheese Crust, 6870, 69 69Roast Eye of Round with Dijon-Caper Sauce, 7172Sauerbraten, 7679, 78 78"Stuffed Cabbage" Soup, 3638 Beer, Dark, and Root Vegetables, Braised Short Ribs with, 7374, 75 75 Beet(s) about, 48Borscht, Meaty, 38handling, note about, 48Roasted, and Orange Salad, 4546, 47 47tr.i.m.m.i.n.g leaves from, 48 Beverages Chai Eggnog, 1819Orange-Spice Hot Chocolate with Homemade Marshmallows, 20, 21 21 Bisque, Mussel and Fennel, 4143 Black Bean Chili in Roasted Acorn Squash, 9596 Blini, DillWhole Wheat, with American Caviar, 89 Blue Cheese Crust, Rib Roast with, 6870, 69 69 Borscht, Meaty Beet, 38 Braised Kale with Cornmeal Dumplings, 13739 Braised Short Ribs with Dark Beer and Root Vegetables, 7374, 75 75 Brie, Baked, with Wild Mushrooms and Thyme, 14-15 b.u.t.terscotch Banana Pudding, 14446, 145 145 C.

Cabbage. See also See also Sauerkraut Sauerkraut Lime and Cilantro Slaw, 44Meaty Beet Borscht, 38Red, Mom's, 117, 117, 13334 13334"Stuffed," Soup, 3638 Cakes Grapefruit Cupcakes, 16466, 165 165k.u.mquat Upside-Down, 14749, 148 148Pear and Crystallized Ginger Gingerbread, 16768 Caper-Dijon Sauce, Roast Eye of Round with, 7172 Carnitas, Chipotle, Soft Tacos with, 8889 Carrots Braised Short Ribs with Dark Beer and Root Vegetables, 7374, 75 75Mashed Roots with Crispy Shallots, 12324, 125 125 Caviar, American, DillWhole Wheat Blini with, 89 Celery root Root Vegetables Anna, 12829 Chai Eggnog, 1819 Cheddar, Farmhouse, and Leeks, Baked Penne with, 1067 Cheese Baked Brie with Wild Mushrooms and Thyme, 1415Baked Penne with Farmhouse Cheddar and Leeks, 1067Blue, Crust, Rib Roast with, 6870, 69 69Cream, Icing, 16466Gruyere and Cider Fondue, 1617Gruyere and Rosemary Gougeres, 24, 3 3Lamb Shanks with Feta and Olives, 92, 92, 9394 9394Mashed Potato Ca.s.serole withSmoked Gouda and Bacon, 13132Pizza with Fontina, Potatoes, and Tapenade, 1012Ravioli with Wild Mushroom and Marsala Sauce, 11415Spanish Panini with Manchego, Jamon Serrano, and Dates, 9091Winter Greens and Walnut Lasagna, 11013, 112 112 Chicken Potato, and Leek Soup, 3335, 34 34Roast, with Radicchio, Currant, and Hazelnut Salad, 5455, 57 57roasting, tips for, 5657Salad, Asian, with Spicy OrangeVinaigrette, 1023stock, preparing, 56Wine-Braised Sauerkraut and Sausages, 8687Wings, Sweet and Spicy, 56, 7 7 Chiles Latkes with Apple-Jalapeno Salsa, 12022, 121 121Soft Tacos with Chipotle Carnitas, 8889 Chili, Black Bean, in Roasted Acorn Squash, 9596 Chocolate -Cognac Sauce, 155Hot, Orange-Spice, with Homemade Marshmallows, 20, 21 21and Orange Tart, 15152, 153 153 Cider -Brined Roast Pork with Sweet Potatoes and Apples, 8082and Gruyere Fondue, 1617 Cilantro and Lime Slaw, 44 Cioppino, Crab, San Francisco, 6465 Cioppino, Crabmeat, 65 Cod with Grapefruit, Avocado, and Fennel Salad, 6163, 62 62 Cornmeal Dumplings, Braised Kale with, 13739 Crab(s) Cioppino, San Francisco, 6465cooking, tip for, 67Crabmeat Cioppino, 65Cracked, with Green G.o.ddess Dip, 6667Cranberry-Tangerine Glaze, Baked Ham with, 8384 Cream Cheese Icing, 16466 Cremes Brulees, Maple, 15960, 161 161 Cupcakes, Grapefruit, 16466, 165 165 Currant, Radicchio, and Hazelnut Salad, Roast Chicken with, 5455, 57 57 D.

Dates, Manchego, and Jamon Serrano, Spanish Panini with, 9091 Desserts b.u.t.terscotch Banana Pudding, 14446, 145 145Chocolate and Orange Tart, 15152, 153 153Grapefruit Cupcakes, 16466, 165 165Homemade Marshmallows, 21, 21, 14243 14243k.u.mquat Upside-Down Cake, 14749, 148 148Maple Cremes Brulees, 15960, 161 161Pear and Crystallized Ginger Gingerbread, 16768Pear Souffles "Helene," 15556 Dijon-Caper Sauce, Roast Eye of Round with, 7172 DillWhole Wheat Blini with American Caviar, 89 Dips Green G.o.ddess, Cracked Crab with, 6667Gruyere and Cider Fondue, 1617 Dumplings, Cornmeal, Braised Kale with, 13739 E.

Eggnog, Chai, 1819 Escarole and Farro Soup, 2830, 29 29 Eye of Round, Roast, with Dijon-Caper Sauce, 7172 F.

Farro about, 30and Escarole Soup, 2830, 29 29 Fennel Grapefruit, and Avocado Salad, Cod with, 6163, 62 62and Mussel Bisque, 4143 Feta and Olives, Lamb Shanks with, 92, 92, 9394 9394 Fish. See also See also Sh.e.l.lfish Sh.e.l.lfish Cod with Grapefruit, Avocado, and Fennel Salad, 6163, 62 62Roasted Salmon on Spicy Lentils, 58, 58, 5960 5960 Five-Spice Applesauce, 13536 Fondue, Gruyere and Cider, 1617 Fontina, Potatoes, and Tapenade, Pizza with, 1012 G.

Garbanzo Bean and Lamb Soup, Moroccan, 3940 Garlic and Potato Gratin, 12627, 127 127 Ginger, Crystallized, and Pear Gingerbread, 16768 Gingerbread, Pear and Crystallized Ginger, 16768 Gouda, Smoked, and Bacon, Mashed Potato Ca.s.serole with, 13132 Gougeres, Gruyere and Rosemary, 24, 3 3 Grains. See also See also Farro Farro Grapefruit Avocado, and Fennel Salad, Cod with, 6163, 62 62Cupcakes, 16466, 165 165 Gratin, Potato and Garlic, 12627, 127 127 Green G.o.ddess Dip, Cracked Crab with, 6667 Greens. See also See also Cabbage Cabbage Braised Kale with Cornmeal Dumplings, 13739Escarole and Farro Soup, 2830, 29 29Roast Chicken with Radicchio, Currant, and Hazelnut Salad, 5455, 57 57turnip, about, 26Winter, and Walnut Lasagna, 11013, 112 112 Gruyere and Cider Fondue, 1617and Rosemary Gougeres, 24, 3 3 H.

Ham Baked, with Cranberry-Tangerine Glaze, 8384Jamon Serrano, about, 91Spanish Panini with Manchego, Jamon Serrano, and Dates, 9091 Hazelnut(s) Radicchio, and Currant Salad, Roast Chicken with, 5455, 57 57toasting and peeling, 55 I.

Icing, Cream Cheese, 16466 J.

Jamon Serrano about, 91Manchego, and Dates, Spanish Panini with, 9091 Jerusalem Artichoke and Mushroom Soup, 3132 K.

Kale, Braised, with Cornmeal Dumplings, 13739 k.u.mquat(s) about, 150Upside-Down Cake, 14749, 148 148 L.

Lamb and Garbanzo Bean Soup, Moroccan, 3940Shanks with Feta and Olives, 92, 92, 9394 9394 Latkes with Apple-Jalapeno Salsa, 12022, 121 121 Leek(s) Chicken, and Potato Soup, 3335, 34 34and Farmhouse Cheddar, Baked Penne with, 1067Poached, with Creamy Vinaigrette, 4950, 51 51 Lime and Cilantro Slaw, 44 Linguine with Mussels and Sun-Dried Tomatoes, 1089 M.

Main courses Asian Chicken Salad with Spicy Orange Vinaigrette, 1023Baked Ham with Cranberry-Tangerine Glaze, 8384Baked Penne with Farmhouse Cheddar and Leeks, 1067Black Bean Chili in Roasted Acorn Squash, 9596Braised Short Ribs with Dark Beer and Root Vegetables, 7374, 75 75Cheese Ravioli with Wild Mushroom and Marsala Sauce, 11415Cider-Brined Roast Pork with Sweet Potatoes and Apples, 8082Cod with Grapefruit, Avocado, and Fennel Salad, 6163, 62 62Crabmeat Cioppino, 65Cracked Crab with Green G.o.ddess Dip, 6667Lamb Shanks with Feta and Olives, 92, 92, 9394 9394Linguine with Mussels and Sun-Dried Tomatoes, 1089Rib Roast with Blue Cheese Crust, 6870, 69 69Roast Chicken with Radicchio, Currant, and Hazelnut Salad, 5455, 57 57Roasted Salmon on Spicy Lentils, 58, 58, 5960 5960Roast Eye of Round with Dijon-Caper Sauce, 7172San Francisco Crab Cioppino, 6465Sauerbraten, 7679, 78 78Shrimp Jambalaya Ziti, 1045Soft Tacos with Chipotle Carnitas, 8889Spanish Panini with Manchego, Jamon Serrano, and Dates, 9091Wine-Braised Sauerkraut and Sausages, 8687Winter Greens and Walnut Lasagna, 11013, 112 112Winter Squash Waffles with Maple-Apple Compote, 9798 Manchego, Jamon Serrano, and Dates, Spanish Panini with, 9091 Maple (syrup) about, 16263-Apple Compote, Winter Squash Waffles with, 9798Cremes Brulees, 15960, 161 161grading of, 16263 Marsala about, 115and Wild Mushroom Sauce, Cheese Ravioli with, 11415 Marshmallows Homemade, 21, 21, 14243 14243Homemade, Orange-Spice Hot Chocolate with, 20, 21 21 Meat. See See Beef; Lamb; Pork Beef; Lamb; Pork Meaty Beet Borscht, 38 Menus A Festive Christmas Dinner, 19A New Year's Buffet, 85Super Bowl Menu, 105 Moroccan Lamb and Garbanzo Bean Soup, 3940 Mushroom(s) and Jerusalem Artichoke Soup, 3132Wild, and Marsala Sauce, Cheese Ravioli with, 11415Wild, and Thyme, Baked Brie with, 1415 Mussel(s) and Fennel Bisque, 4143and Sun-Dried Tomatoes, Linguine with, 1089 N.

Nuts hazelnuts, toasting and peeling, 55Roast Chicken with Radicchio, Currant, and Hazelnut Salad, 5455, 57 57walnuts, toasting, 113Winter Greens and Walnut Lasagna, 11013, 112 112 O.

Olives and Feta, Lamb Shanks with, 92, 92, 9394 9394Pizza with Fontina, Potatoes, and Tapenade, 1012savory spreads made with, 12 Orange(s) blood, about, 154and Chocolate Tart, 15152, 153 153and Roasted Beet Salad, 4546, 47 47-Spice Hot Chocolate with Homemade Marshmallows, 20, 21 21Vinaigrette, Spicy, Asian Chicken Salad with, 1023 P.

Pancakes. See See Blini; Latkes Blini; Latkes Panini, Spanish, with Manchego, Jamon Serrano, and Dates, 9091 Parsnips Braised Short Ribs with Dark Beer and Root Vegetables, 7374, 75 75Mashed Roots with Crispy Shallots, 12324, 125 125 Pasta Asian Chicken Salad with Spicy Orange Vinaigrette, 1023Baked Penne with Farmhouse Cheddar and Leeks, 1067Cheese Ravioli with Wild Mushroom and Marsala Sauce, 11415Homemade Spaetzle with Herb b.u.t.ter, 11617, 117 117Shrimp Jambalaya Ziti, 1045Winter Greens and Walnut Lasagna, 11013, 112 112 Pear(s) about, 15758and Crystallized Ginger Gingerbread, 16768ripening at home, 157and Rutabaga Soup, 2425, 25 25Souffles "Helene," 15556varieties of, 158 Penne, Baked, with Farmhouse Cheddar and Leeks, 1067 Poached Leeks with Creamy Vinaigrette, 4950, 51 51 Pork. See also See also Bacon; Ham Bacon; Ham Cider-Brined Roast, with Sweet Potatoes and Apples, 8082Shrimp Jambalaya Ziti, 1045Soft Tacos with Chipotle Carnitas, 8889Wine-Braised Sauerkraut and Sausages, 8687 Potato(es) Braised Short Ribs with Dark Beer and Root Vegetables, 7374, 75 75Chicken, and Leek Soup, 3335, 34 34Fontina, and Tapenade, Pizza with, 1012and Garlic Gratin, 12627, 127 127Latkes with Apple-Jalapeno Salsa, 12022, 121 121Mashed, Ca.s.serole with Smoked Gouda and Bacon, 13132Mashed Roots with Crispy Shallots, 12324, 125 125Root Vegetables Anna, 12829slicing thinly, tools for, 127Sweet, and Apples, Cider-Brined Roast Pork with, 8082 Poultry. See See Chicken Chicken Pudding, b.u.t.terscotch Banana, 14446, 145 145 R.

Radicchio, Currant, and Hazelnut Salad, Roast Chicken with, 5455, 57 57 Ravioli, Cheese, with Wild Mushroom and Marsala Sauce, 11415 Relish, Cranberry-Tangerine, 8384 Rib Roast with Blue Cheese Crust, 6870, 69 69 Roast Chicken with Radicchio, Currant, and Hazelnut Salad, 5455, 57 57 Roasted Beet and Orange Salad, 4546, 47 47 Roasted Salmon on Spicy Lentils, 58, 58, 5960 5960 Roast Eye of Round with Dijon-Caper Sauce, 7172 Rutabaga(s) about, 2627and Pear Soup, 2425, 25 25 S.

Salads Asian Chicken, with Spicy Orange Vinaigrette, 1023Lime and Cilantro Slaw, 44Poached Leeks with Creamy Vinaigrette, 4950, 51 51Roasted Beet and Orange Salad, 4546, 47 47 Salmon, Roasted, on Spicy Lentils, 58, 58, 5960 5960 Salsa, Apple-Jalapeno, Latkes with, 12022, 121 121 Sandwiches. See See Panini Panini San Francisco Crab Cioppino, 6465 Sauce, Chocolate-Cognac, 155 Sauerbraten, 7679, 78 78 Sauerkraut refrigerated, buying, 87Wine-Braised, and Sausages, 8687 Sausages Shrimp Jambalaya Ziti, 1045Wine-Braised Sauerkraut and, 8687 Seafood. See See Fish; Sh.e.l.lfish Fish; Sh.e.l.lfish Shallots, Crispy, Mashed Roots with, 12324, 125 125 Sh.e.l.lfish Crabmeat Cioppino, 65crabs, cooking, tip for, 67Cracked Crab with Green G.o.ddess Dip, 6667Linguine with Mussels and Sun-Dried Tomatoes, 1089Mussel and Fennel Bisque, 4143San Francisco Crab Cioppino, 6465Shrimp Jambalaya Ziti, 1045 Short Ribs, Braised, with Dark Beer and Root Vegetables, 7374, 75 75 Shrimp Jambalaya Ziti, 1045 Side dishes Baked Penne with Farmhouse Cheddar and Leeks, 1067Braised Kale with Cornmeal Dumplings, 13739Five-Spice Applesauce, 13536Homemade Spaetzle with Herb b.u.t.ter, 11617, 117 117Latkes with Apple-Jalapeno Salsa, 12022, 121 121Mashed Potato Ca.s.serole with Smoked Gouda and Bacon, 13132Mashed Roots with Crispy Shallots, 12324, 125 125Mom's Red Cabbage, 117, 117, 13334 13334Potato and Garlic Gratin, 12627, 127 127Root Vegetables Anna, 12829 Side dish salads Lime and Cilantro Slaw, 44Poached Leeks with Creamy Vinaigrette, 4950, 51 51Roasted Beet and Orange, 4546, 47 47 Slaw, Lime and Cilantro, 44 Souffles, Pear, "Helene," 15556 Soups. See also See also Stews Stews Chicken, Potato, and Leek, 3335, 34 34Escarole and Farro, 2830, 29 29Jerusalem Artichoke and Mushroom, 3132Lamb and Garbanzo Bean, Moroccan, 3940Meaty Beet Borscht, 38Mussel and Fennel Bisque, 4143Rutabaga and Pear, 2425, 25 25"Stuffed Cabbage," 3638 Spaetzle, Homemade, with Herb b.u.t.ter, 11617, 117 117 Spanish Panini with Manchego, Jamon Serrano, and Dates, 9091 Squash Acorn, Roasted, Black Bean Chili in, 9596winter, puree, preparing, 99Winter, Waffles with Maple-Apple Compote, 9798 Stews Black Bean Chili in Roasted Acorn Squash, 9596Braised Short Ribs with Dark Beer and Root Vegetables, 7374, 75 75Crabmeat Cioppino, 65San Francisco Crab Cioppino, 6465 Stock, chicken, preparing, 56 "Stuffed Cabbage" Soup, 3638 Sweet and Spicy Chicken Wings, 56, 7 7 Sweet Potatoes and Apples, Cider-Brined Roast Pork with, 8082 T.

Tacos, Soft, with Chipotle Carnitas, 8889 Tangerine-Cranberry Glaze, Baked Ham with, 8384 Tapenade about, 12Potatoes, and Fontina, Pizza with, 1012 Tart, Chocolate and Orange, 15152, 153 153 Tomatoes Shrimp Jambalaya Ziti, 1045Soft Tacos with Chipotle Carnitas, 8889Sun-Dried, and Mussels, Linguine with, 1089 Turnips about, 2627Root Vegetables Anna, 12829turnip greens, about, 26 U.

Upside-Down Cake, k.u.mquat, 14749, 148 148 V.

Vegetables. See also specific vegetables See also specific vegetables root, about, 130Root, and Dark Beer, Braised Short Ribs with, 7374, 75 75Root, Anna, 12829 V-shaped slicers, about, 127 W.

Waffles, Winter Squash, with Maple-Apple Compote, 9798 Walnut(s) toasting, 113and Winter Greens Lasagna, 11013, 112 112 Wine -Braised Sauerkraut and Sausages, 8687Cheese Ravioli with Wild Mushroom and Marsala Sauce, 11415Marsala, about, 115 Z.

Ziti, Shrimp Jambalaya, 1045

Acknowledgments.

The acknowledgments in my books have a fairly constant cast of characters. We're a tightly knit group, and we easily manage to have a good amount of fun intermingled with the hard work it takes to get a cookbook between its covers.

This book marks the twentieth anniversary of my professional relations.h.i.+p with my literary agent, Susan Ginsburg. Coincidentally, we were friends for years before fate decreed that we work together. I wouldn't change one second of those years. Bethany Strout is Susan's wonderful a.s.sistant, and a constant help to both Susan and me.

At HarperCollins, thanks and thanks again to David Sweeney for developing the idea for a series of books on seasonal gatherings. It is an unique pleasure to work again with this book's editor, Stephanie Fraser. The production team at HarperCollins, from book designers Lorie Pagnozzi and Ashley Halsey to copy editor Sonia Greenbaum, is top-notch.

Once again, Diane Kniss cooked by my side, and made writing the book much more enjoyable than it had any right to be. And Patrick Fisher, my life partner, was there to taste, suggest, and wash dishes. (Between the two of them, Diane and Patrick must have washed enough of my dishes to sink a s.h.i.+p.) Ben Fink was responsible for the amazingly appetizing photography. He makes it look easy, but it takes an artist to continuously find new ways to bring food to life on paper. Thanks to Ben's partner, Joe Tully, for allowing a photo shoot at their home during the hectic holiday season. Arlene Ward and Josine Spina of Adventures in Cooking in Wayne, New Jersey, were generous in lending tableware for the photography. And finally, I lift a gla.s.s to my colleagues at Bon Appet.i.t Bon Appet.i.t magazine, especially Barbara Fairchild and Kristine Kidd, who give me such a marvelous venue for trying out new recipes. magazine, especially Barbara Fairchild and Kristine Kidd, who give me such a marvelous venue for trying out new recipes.

About the Author.

RICK RODGERS is the author of more than thirty cookbooks, including the bestselling 101 series is the author of more than thirty cookbooks, including the bestselling 101 series (Thanksgiving 101, Christmas 101, Barbecues 101) (Thanksgiving 101, Christmas 101, Barbecues 101) and beloved cookbooks on everything from fondue to slow cookers to Viennese pastry. His recipes have appeared in and beloved cookbooks on everything from fondue to slow cookers to Viennese pastry. His recipes have appeared in Cooking Light, Fine Cooking, Food & Wine, Cooking Light, Fine Cooking, Food & Wine, and epicurious.com, and he is a frequent contributor to and epicurious.com, and he is a frequent contributor to Bon Appet.i.t. Bon Appet.i.t. He lives in the New York tristate area. He lives in the New York tristate area.

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