Christmas recipes
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Barbecue pork ribs Total time: 1 hour, 15 minutes, plus marinating time.
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Sweet rice Total time: 55 minutes, plus soaking time Servings: 6 Note: My grandma uses Sho-Chiku-Bai brand sweet rice.
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Inspired by the famous roast chicken by chef Judy Rodgers of San Francisco’s Zuni Café, it’s simple as can be: Salt it, bag it and forget it.
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Barbecued turkey Total time: 3 1/2 hours, plus 3 days brining time Servings: 14 to 16 Our recipes, your kitchen: If you try any of the L.A.
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Total time: 2 hours, 50 minutes Servings: 11 to 15 Note: This is more a technique than a recipe.
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If Thanksgiving is the classic American food holiday (or maybe it’s the only American food holiday?)
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Total time: 1 hour, 30 minutes plus chilling time Servings: 8 Crust 2 cups flour, plus more for rolling 1 teaspoon salt 3/4 cup cold butter (1 1/2 sticks), cut up 4 tablespoons ice water 1.
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There are two secrets to preparing this recipe by Russ Parsons.
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Thelma Collins’ corn pudding Total time: 1 hour Servings: 8 to 10 Note: Shared by Thelma’s son, Marc.
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Andrea’s broccoli casserole Total time: 1 hour, 10 minutes Servings: 12 to 16 Note: From Andrea Holbrook.
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Sharon’s ambrosia Total time: 15 minutes Servings: 12 to 16 Note: From Sharon Rushing Our recipes, your kitchen: If you try any of the L.A.
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Avis Hatheway’s wild rice dressing Total time: 1 1/2 hours Servings: 10 to 12 Note: Shared by Avis’ son, Ron.
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Grandma Chandler’s Christmas cookies Submitted by Christy Cowell of Pasadena “These cookies will never win a beauty contest — they look kind of like potatoes!
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Note: Active Work Time: 30 minutes * Total Preparation Time: 1 hour plus 3 hours for chilling This recipe was adapted from the 1951 edition of “Joy of Cooking” by Irma S.
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“This was always my and my five siblings’ favorite Christmas cookie growing up.
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“My mother, Wendy Johnson, had me brainwashed as a child.
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“I started making these six or seven years ago.
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“I found this recipe many years ago on the back of a bag of prunes.
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“The holidays are about spending time with the ones you love.
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“My dad was raised in a rural area of Texas called Garland [in Bowie County].
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“When we traveled to visit my grandparents, we were 99% guaranteed that we would go home with a couple of coffee cans full of her baked delights.
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“When I was a little girl, during the holidays we would go to my grandparents’ house in the countryside.
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Pumpkin risotto Total time: 30 minutes Servings: 6 to 8 2 tablespoons butter 2 tablespoons olive oil 1 onion, cut into 1/4-inch dice 1 large garlic clove, minced 1 1/2 cups Vialone Nano or Arborio rice 1/3 cup dry white wine 1 1/2 teaspoons minced rosemary 1 cup pumpkin puree 3 1/2 to 4 cups vegetable broth Salt and pepper 1/3 cup chopped toasted walnuts Walnut oil Grated Parmigiano-Reggiano cheese 1.
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Coq au vin Total time: 1 1/2 hours Servings: 6 to 8 3/4 cup diced bacon 4 pounds chicken thighs and drumsticks 1 1/2 teaspoons salt, divided 3/4 teaspoon pepper, divided 2 sliced onions (halved lengthwise and thinly sliced lengthwise) 3/4 teaspoon thyme 3 cloves garlic, crushed 1 bay leaf 1/2 cup canned, chopped tomatoes 2 cups red wine, divided 1 1/2 cups chicken broth, divided 1 tablespoon oil 5 tablespoons butter, divided 24 pearl onions, peeled 1 pound mushrooms, quartered 3 tablespoons flour 1/4 cup chopped parsley 1.
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Brandied applesauce Total time: 40 minutes, plus cooling and chilling time Servings: Makes about 5 cups 4 pounds Granny Smith apples, or other cooking apples 3/4 cup dark brown sugar 1/2 cup apple cider 1/3 cup brandy, preferably applejack 2 cinnamon sticks Pinch nutmeg Pinch ground cloves Pinch dried ginger Zest and juice of 1/2 lemon 1.
