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The Cookstr Weekly: Auld Lang Syne

January 5, 2012

 Welcome to The Cookstr cookstr logoWeekly!

This newsletter is filled with a variety of editorial features and links to Cookstr’s expert recipes by chefs and cookbook authors. You can access an archive of Cookstr newsletters here, and check out more featured recipes on our homepage.

As always, Cookstr recipes are tested, trusted, and handpicked by Cookstr’s editors from published cookbooks to help you on your culinary journey. To get you started, here are a selection of recipes on Cookstr by the chefs and cookbooks authors that made them famous.

Cook in good company.


Grapefruit  and Champagne Sherbet by Christopher Idone 

Of all the holidays, New Year’s Eve is the one that calls most for genuine enjoyment by the host or hostess: no fiddling in the kitchen with labor-intensive hors d’oeuvres, or washing endless dishes well into 2012. A New Year’s Eve party requires food to pair with champagne and cocktails, small mouthfuls of flavors and textures that pop to keep palates entertained. The well-suited recipes below fit the bill, all falling into the ‘easy’ category but with plenty of glitz to suit the occasion.
For dessert, you’ll want something light and colorful, like a sherbet or sorbet, or just a bite of rich, dark pre-resolution chocolate to welcome the New Year.

More New Year’s Eve Recipes from Cookstr


“I think it is fun to have another cookie to bake after the rush of Christmas. These cookies symbolize the story of La Befana (pronounced La Bay-fah-nah), who travels around Italy on the Feast of the Epiphany, which falls on January 6 and celebrates the visit of the three Magi to the Christ Child. I like to bake these on the eve of Epiphany and eat them the next day, when I take the Christmas tree down. Rich, rolled sugar cookies spiked with a bit of anisette, they are superb with a cup of hot chocolate.”

– Gina dePalma


“I know that for some people nothing feels more restoring than something warm and unchallengingly bland, but when it’s succor and sustenance I need, it’s spice that I want. This soup, tom yam-the culinary equivalent of Friar’s Balsam-clears the tubes and brings fire to the jaded soul. And there’s nothing like a bit of searing heat to push away any hungover seediness. It’s good for those days when you’re thick with cold, too.” – Nigella Lawson  


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