(Photograph by Christopher Shane)
APPS
Sugar & Spice Pecans
From the Kitchen of: Molly & Me Pecans
Featured: “Homemade for the Holidays,” December 2013
Why We Love Them: Sweet and salty with just the right amount of spice, these pecans will have your guests clamoring for more. They make great gifts, too!
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(Photograph by Johnny Autry; styled by Charlotte Autry)
Cheese Straws
From the Kitchen of: Matt Lee & Ted Lee
Featured: “40 Very Charleston Dishes,” December 2015
Why We Love Them: These cheesy, buttery, crunchy straws are easy to prepare and have been a huge hit at family gatherings and office potlucks. We like adding an extra pinch or two of red pepper flakes for more zing—but a little goes a long way!
Reprinted with permission from The Lee Bros. Southern Cookbook (W.W. Norton, 2006)
ENTREE
(Photograph by Peter Frank Edwards)
Bone-in Smoked Ham
From the Kitchen of: Anthony DiBernardo, Swig and Swine
Featured: “Chefs’ Must-Have Holiday Dishes,” December 2014
Why We Love It: This ham takes a good bit more cooking time than that of a traditional oven-baked variety, but the juicy roasted meat and its amazing smoky flavor make it well worth the effort.
Chef’s Note: “There is a difference between smoking a fresh ham, which will give you somehting more like a pork roast, and smoking a cured ham, which will be more like atraditional store-bought holiday ham.”
VEGGIES
(Photograph by Peter Frank Edwards)
Root Veggie Latkes
From the Kitchen of: Lisa Rovich, Chef in Action
Featured: “Chefs’ Must-Have Holiday Dishes,” December 2014
Why We Love Them: With thyme and rosemary as well as date chutney, Rovich’s recipe is a colorful, dressed-up version of a longtime favorite.
(Photograph by Ruta Elvikyte)
Gratin of Turnips, Rutabaga, & Yukon Gold Potaotes
From the Kitchen of: John Cropf, formerly of Drawing Room
Featured: Chef's Table, January 2016
Why We Love Them: What better way to serve less commonly enjoyed root vegetables like turnips and rutabagas than by smothering them in a delicious cream sauce? Even the veggie-averse will likely go in for seconds.
(Photograph by Peter Frank Edwards)
Brussel Sprouts with Caramelized Onions & Bacon
From the Kitchen of: John Ondo, Lana restaurant & Bar & the upcoming Kairos
Featured: “Home for the Holidays,” December 2012
Why We Love Them: Nutty, plump, emerald-colored orbs made decadent with crispy bacon they're a definitely crave-worthy side.
DESSERT
(Photograph by Christopher Shane)
Pignoli Cookies
From the Kitchen of: Celia’s of Charleston
Featured: “Homemade for the Holidays,” December 2013
Why We Love Them: The perfect accompaniment to after-dinner coffee Adapted from How to Bake by Nick Malgieri, Willima Morrow Cookbooks (1995)
(Photograph by Peter Frank Edwards)
Eggnog Cheesecake
From the Kitchen of: Lauren Mitterer, WildFlour Bakery
Featured: “Homemade for the Holidays,” December 2012
Why We Love It: Everything Lauren “Mitty” Mitterer whips up is induigently to-die-for, and this cheesecake is no exception. But it’s her creative use of eggnog, paired with a brandy-infused mascarpone and crunchy candied pecans, that gets our vote for a favorite holiday dessert.
SWEETS
(Photograph by Christopher Shane)
Peppermint Bark
From the Kitchen of: Village Bakery & Cafe
Featured: “Homemade for the Holidays,” December 2013
Why We Love It: Everyone enjoys these old-fashioned treats, and they’re a cinch to make.
(Photograph by Christopher Shane)
Sesame Seed Toffee
From the Kitchen of: Mark Gray and David Vagasky, Cacao Artisan Chocolate
Featured: “Homemade for the Holidays,” December 2013
Chefs’ Note: “Exercise caution when working with sugar syrups cooked to a high temperature. Don’t leave the stove, keep the dogs and kids out of the kitchen, stay off the phone; and if the doorbell rings, stay put with your pot of sugar and butter!”
