We've asked you to tell us what you eat on Christmas Day, regardless of whether you celebrate the holiday. And one thing we've learned from your emails, many of you do share common food traditions: puddings, cookies, eggnog. And some of you have your own little bit of quirk, like Sarah Schwab's(ph) family in Milwaukee. They have a special drink.
"Just throw the whole lemon in the food processor for lemon bars." "Don't just soak your dried beans — brine them!" "You don't need a whole day (or two) to make a good sauce."
Some of the things this year's cookbooks said to me as I tested them were downright contrarian. But that's the brilliant thing about cooking in a global, crowdsourced, Web-fueled world: People no longer cook according to some received wisdom handed down by a guy in a white toque. They figure it out as they go along, and if they stumble on a shortcut, it's blogged and shared in no time flat.
This is the time of year when one man's work is widely — if indirectly — celebrated. His name used to be hugely famous, but nowadays, it draws blank stares, even from people who know that work. We're speaking about E.T.A. Hoffmann, original author of The Nutcracker.
Originally published on Thu December 27, 2012 12:08 pm
Robert Bisson of Bisson and Sons Meat Market in Topsham, Maine, with his granddaughter. The butcher shop sells traditional cretons during the holidays.
Credit Lauren McCandlish / NPR
Last Christmas, we told you about tourtières, the savory meat pies Canadians serve around the holidays. Now, we bring you cretons, a Québécois delicacy found throughout Canada and parts of New England this time of year.