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"content": "\u003cp>Remember when 1992 was the \u003ca href=\"https://www.senate.gov/artandhistory/history/minute/year_of_the_woman.htm\">Year of the Woman\u003c/a>? Yeah, that was a thing, although ever-intrepid Sen. Barbara Mikulski shrugged it off at the time, saying, \"Calling 1992 the Year of the Woman makes it sound like the Year of the Caribou or the Year of the Asparagus. We're not a fad, a fancy, or a year.\"\u003c/p>\n\u003cp>With the women's march prompting some to ask whether 2017 will be the \"\u003ca href=\"http://www.usnews.com/news/the-report/articles/2017-01-20/womens-march-could-usher-in-the-next-year-of-the-woman\">next year of the woman\u003c/a>,\" Monday's the day to celebrate the best unofficial holiday made just for women: Galentine's Day.\u003c/p>\n\u003cp>\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/giphy.gif\" alt=\"giphy\" width=\"500\" height=\"255\" class=\"aligncenter size-full wp-image-115293\">\u003c/p>\n\u003cp>What's \u003ca href=\"https://en.wikipedia.org/wiki/Galentine's_Day\">Galentine's Day\u003c/a>, you ask? It's only the greatest gift we've ever gotten from Leslie Knope, the unfailingly earnest bureaucrat at the helm of the NBC series \u003cem>Parks and Recreation, \u003c/em>\u003ca href=\"https://www.youtube.com/watch?v=ZgAOcNNMPKI\">describing it thus\u003c/a> during Season 2: \"Every February 13th, my lady friends and I leave our husbands and our boyfriends at home, and we just come and kick it, breakfast-style. Ladies celebrating ladies. It's like Lilith Fair, minus the angst. Plus frittatas.\"\u003c/p>\n\u003cp>https://youtu.be/ZgAOcNNMPKI\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Knope may have highlighted frittatas, but any fan of the show knows that \u003ca href=\"http://firstwefeast.com/eat/2015/02/a-look-back-at-leslies-love-of-waffles-on-parks-recreation\">waffles are her true love\u003c/a>, making waffles our top choice to anchor any Galentine's Day meal. It also can't be a coincidence that a Swedish holiday known as \u003cem>V\u003c/em>\u003cem>åffeldagen\u003c/em> (Waffle Day) just happens to fall on \u003cem>V\u003c/em>\u003cem>årfrudagen\u003c/em> (Our Lady's Day) — clearly, women and waffles were meant to be celebrated together.\u003c/p>\n\u003cp>Text your gal pals now and get ready for the perfect Galentine's Day celebration Monday night. Here's how.\u003c/p>\n\u003cul>\n\u003cli>With 24 hours notice, you'll easily be able to plan a bang-up besties bash, but, if you don't start planning your evening until a scant few hours before, simply heed this sage advice from Knope: \"We need to remember what's important in life: friends, waffles, work. Or waffles, friends, work. Doesn't matter, but work is third.\" Consider today a practice for the \u003ca href=\"http://www.csmonitor.com/USA/Politics/2017/0208/Activists-plan-A-Day-Without-a-Woman-strike-to-follow-historic-Women-s-March\">proposed Women's Strike\u003c/a>, but with a promise of waffles and mimosas at the end of the day.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>Diners, like \u003ca href=\"http://parksandrecreation.wikia.com/wiki/JJ%27s_Diner\">J.J.'s Diner\u003c/a> on \u003cem>Parks and Recreation\u003c/em>, are an excellent place for any Galentine's Day gathering, being sure to remember that breakfast needs to be served all day and world-famous waffles better be on the menu. Don't be afraid to order a lot of waffles: \u003ca href=\"http://craponaspatula1.tumblr.com/post/17982358529/calculating-leslie-knopes-approximate-waffle\">Someone actually calculated\u003c/a> that Knope consumes up to 343 waffles per year, so you may have some catching up to do.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>If you're celebrating at home, you're in luck, because we live in a time when pretty much anything seems to taste better when it has been \u003ca href=\"http://www.goodhousekeeping.com/food-recipes/easy/g2427/waffle-iron-recipes/\">shoved into a waffle iron\u003c/a>, from hash browns to pizza, as over \u003ca href=\"https://www.youtube.com/results?search_query=waffles\">1 million YouTube videos\u003c/a> can attest. You could start, of course, with a more traditional Knope-approved waffle, topped off with copious amounts of whipped cream, but invite your girlfriends to bring over random leftovers to waffle as a hands-on activity, preferably before you've consumed too many mimosas.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>There's no shortage of weird and wonderful waffle recipes to be found around the world, if you're looking for inspiration beyond the traditional \u003ca href=\"http://www.foodandwine.com/recipes/classic-belgian-waffles\">Belgian variety\u003c/a>. In Thailand, there's the \u003ca href=\"http://luckypeach.com/recipes/waffle-hot-dog/\">waffle hot dog\u003c/a>, served with mayo and ketchup, while the Irish love their savory \u003ca href=\"http://www.dailyedge.ie/potato-waffles-ireland-2854273-Jun2016/\">potato waffles\u003c/a> so much that apparently, Irish immigrants Down Under staged a successful campaign to get the Bird's Eye frozen variety sold in Australia. Hong Kong's egg waffles, a popular street food cooked over a charcoal stove, in flavors from green tea to ube, even \u003ca href=\"http://www.scmp.com/lifestyle/food-drink/article/1875635/all-new-michelin-guide-street-food-hong-kong-and-macau\">got a nod\u003c/a> from the Michelin guide in 2015.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>Salad is a no-no. In fact, Leslie Knope is clear in her stance on salads, and vegetables in general: \"I stand behind my decision to avoid salad, and other disgusting things, and I think I have a lot of support in the community for that.\" Galentine's Day is not the day for diets, temperance, or under-indulging. Waffles. More waffles.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>Champagne is a must, if only because it figured prominently on the \u003cem>Parks and Rec\u003c/em> pilot episode in which Knope's co-worker Tom says, \"\"Every now and then, we have these little gatherings, and Leslie gets plastered.\" Plus, it's brunch for dinner, making mimosas mandatory. Don't forget that Knope's Midwestern values mean that she would never let a friend drive home drunk, and she'd also show up at work the next day, no matter how bad the hangover.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>While eating waffles and drinking fizzy cocktails, celebrate the women in your life, Knope-style, by sharing with each one in attendance why you treasure her friendship. Of course, if you really want to do it properly, you'll provide a 5,000-word personalized essay for each person, along with a mosaic portrait made from the glass bottle of her favorite diet soda. But a heartfelt haiku will also do in a pinch. Try using Knope's poetic description of her best friend as a jumping-off point: \"Oh, Ann, you beautiful, rule-breaking moth.\"\u003c/li>\n\u003c/ul>\n\u003cp>As Knope would say, \"I am a goddess, a glorious female warrior.\" Or, alternatively, \"Uteruses before duderuses. Ovaries before brovaries.\" Until Galentine's Day is finally declared a national holiday, let's just call this the Year of the Waffle.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://www.kristenhartke.com\">Kristen Hartke\u003c/a> is a food writer based in Washington, D.C.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Remember when 1992 was the \u003ca href=\"https://www.senate.gov/artandhistory/history/minute/year_of_the_woman.htm\">Year of the Woman\u003c/a>? Yeah, that was a thing, although ever-intrepid Sen. Barbara Mikulski shrugged it off at the time, saying, \"Calling 1992 the Year of the Woman makes it sound like the Year of the Caribou or the Year of the Asparagus. We're not a fad, a fancy, or a year.\"\u003c/p>\n\u003cp>With the women's march prompting some to ask whether 2017 will be the \"\u003ca href=\"http://www.usnews.com/news/the-report/articles/2017-01-20/womens-march-could-usher-in-the-next-year-of-the-woman\">next year of the woman\u003c/a>,\" Monday's the day to celebrate the best unofficial holiday made just for women: Galentine's Day.\u003c/p>\n\u003cp>\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/giphy.gif\" alt=\"giphy\" width=\"500\" height=\"255\" class=\"aligncenter size-full wp-image-115293\">\u003c/p>\n\u003cp>What's \u003ca href=\"https://en.wikipedia.org/wiki/Galentine's_Day\">Galentine's Day\u003c/a>, you ask? It's only the greatest gift we've ever gotten from Leslie Knope, the unfailingly earnest bureaucrat at the helm of the NBC series \u003cem>Parks and Recreation, \u003c/em>\u003ca href=\"https://www.youtube.com/watch?v=ZgAOcNNMPKI\">describing it thus\u003c/a> during Season 2: \"Every February 13th, my lady friends and I leave our husbands and our boyfriends at home, and we just come and kick it, breakfast-style. Ladies celebrating ladies. It's like Lilith Fair, minus the angst. Plus frittatas.\"\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/ZgAOcNNMPKI'\n title='//www.youtube.com/embed/ZgAOcNNMPKI'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Knope may have highlighted frittatas, but any fan of the show knows that \u003ca href=\"http://firstwefeast.com/eat/2015/02/a-look-back-at-leslies-love-of-waffles-on-parks-recreation\">waffles are her true love\u003c/a>, making waffles our top choice to anchor any Galentine's Day meal. It also can't be a coincidence that a Swedish holiday known as \u003cem>V\u003c/em>\u003cem>åffeldagen\u003c/em> (Waffle Day) just happens to fall on \u003cem>V\u003c/em>\u003cem>årfrudagen\u003c/em> (Our Lady's Day) — clearly, women and waffles were meant to be celebrated together.\u003c/p>\n\u003cp>Text your gal pals now and get ready for the perfect Galentine's Day celebration Monday night. Here's how.\u003c/p>\n\u003cul>\n\u003cli>With 24 hours notice, you'll easily be able to plan a bang-up besties bash, but, if you don't start planning your evening until a scant few hours before, simply heed this sage advice from Knope: \"We need to remember what's important in life: friends, waffles, work. Or waffles, friends, work. Doesn't matter, but work is third.\" Consider today a practice for the \u003ca href=\"http://www.csmonitor.com/USA/Politics/2017/0208/Activists-plan-A-Day-Without-a-Woman-strike-to-follow-historic-Women-s-March\">proposed Women's Strike\u003c/a>, but with a promise of waffles and mimosas at the end of the day.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>Diners, like \u003ca href=\"http://parksandrecreation.wikia.com/wiki/JJ%27s_Diner\">J.J.'s Diner\u003c/a> on \u003cem>Parks and Recreation\u003c/em>, are an excellent place for any Galentine's Day gathering, being sure to remember that breakfast needs to be served all day and world-famous waffles better be on the menu. Don't be afraid to order a lot of waffles: \u003ca href=\"http://craponaspatula1.tumblr.com/post/17982358529/calculating-leslie-knopes-approximate-waffle\">Someone actually calculated\u003c/a> that Knope consumes up to 343 waffles per year, so you may have some catching up to do.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>If you're celebrating at home, you're in luck, because we live in a time when pretty much anything seems to taste better when it has been \u003ca href=\"http://www.goodhousekeeping.com/food-recipes/easy/g2427/waffle-iron-recipes/\">shoved into a waffle iron\u003c/a>, from hash browns to pizza, as over \u003ca href=\"https://www.youtube.com/results?search_query=waffles\">1 million YouTube videos\u003c/a> can attest. You could start, of course, with a more traditional Knope-approved waffle, topped off with copious amounts of whipped cream, but invite your girlfriends to bring over random leftovers to waffle as a hands-on activity, preferably before you've consumed too many mimosas.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>There's no shortage of weird and wonderful waffle recipes to be found around the world, if you're looking for inspiration beyond the traditional \u003ca href=\"http://www.foodandwine.com/recipes/classic-belgian-waffles\">Belgian variety\u003c/a>. In Thailand, there's the \u003ca href=\"http://luckypeach.com/recipes/waffle-hot-dog/\">waffle hot dog\u003c/a>, served with mayo and ketchup, while the Irish love their savory \u003ca href=\"http://www.dailyedge.ie/potato-waffles-ireland-2854273-Jun2016/\">potato waffles\u003c/a> so much that apparently, Irish immigrants Down Under staged a successful campaign to get the Bird's Eye frozen variety sold in Australia. Hong Kong's egg waffles, a popular street food cooked over a charcoal stove, in flavors from green tea to ube, even \u003ca href=\"http://www.scmp.com/lifestyle/food-drink/article/1875635/all-new-michelin-guide-street-food-hong-kong-and-macau\">got a nod\u003c/a> from the Michelin guide in 2015.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>Salad is a no-no. In fact, Leslie Knope is clear in her stance on salads, and vegetables in general: \"I stand behind my decision to avoid salad, and other disgusting things, and I think I have a lot of support in the community for that.\" Galentine's Day is not the day for diets, temperance, or under-indulging. Waffles. More waffles.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>Champagne is a must, if only because it figured prominently on the \u003cem>Parks and Rec\u003c/em> pilot episode in which Knope's co-worker Tom says, \"\"Every now and then, we have these little gatherings, and Leslie gets plastered.\" Plus, it's brunch for dinner, making mimosas mandatory. Don't forget that Knope's Midwestern values mean that she would never let a friend drive home drunk, and she'd also show up at work the next day, no matter how bad the hangover.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>While eating waffles and drinking fizzy cocktails, celebrate the women in your life, Knope-style, by sharing with each one in attendance why you treasure her friendship. Of course, if you really want to do it properly, you'll provide a 5,000-word personalized essay for each person, along with a mosaic portrait made from the glass bottle of her favorite diet soda. But a heartfelt haiku will also do in a pinch. Try using Knope's poetic description of her best friend as a jumping-off point: \"Oh, Ann, you beautiful, rule-breaking moth.\"\u003c/li>\n\u003c/ul>\n\u003cp>As Knope would say, \"I am a goddess, a glorious female warrior.\" Or, alternatively, \"Uteruses before duderuses. Ovaries before brovaries.\" Until Galentine's Day is finally declared a national holiday, let's just call this the Year of the Waffle.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://www.kristenhartke.com\">Kristen Hartke\u003c/a> is a food writer based in Washington, D.C.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>This year would have been Martin Luther King, Jr.'s 88th birthday. It is also the 52st anniversary of the \u003ca href=\"http://mlk-kpp01.stanford.edu/index.php/encyclopedia/encyclopedia/enc_selma_to_montgomery_march/\" target=\"_blank\">Selma to Montgomery March\u003c/a>. To honor the memory of the iconic civil rights leader and \u003ca href=\"http://nobelprize.org/nobel_prizes/peace/laureates/1964/king-bio.html\">Nobel Peace prize\u003c/a> winner here are quotes in which he expresses thoughts about hunger, poverty and food injustice. \u003c/p>\n\u003cp>After winning the Nobel Peace Prize in 1964 through his work to end racial segregation and discrimination through civil disobedience and other nonviolent methodology his focus shifted towards opposing the Vietnam War and alleviating poverty.\u003c/p>\n\u003cblockquote>\u003cp>\"The curse of poverty has no justification in our age. It is socially as cruel and blind as the practice of cannibalism at the dawn of civilization, when men ate each other because they had not yet learned to take food from the soil or to consume the abundant animal life around them. The time has come for us to civilize ourselves by the total, direct and immediate abolition of poverty.\"\u003cbr>\n\u003ca href=\"http://www.drmartinlutherkingjr.com/wherewearegoing.htm\" target=\"_blank\">Where Do We Go from Here: Chaos or Community?\u003c/a>, 1967.\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\"I have the audacity to believe that peoples everywhere can have three meals a day for their bodies, education and culture for their minds, and dignity, equality, and freedom for their spirits.\"\u003cbr>\n\u003ca href=\"http://mlk-kpp01.stanford.edu/index.php/encyclopedia/documentsentry/doc_acceptance_speech_at_nobel_peace_prize_ceremony/\" target=\"_blank\">Acceptance Speech at Nobel Peace Prize Ceremony\u003c/a>, December 10, 1964\u003c/p>\u003c/blockquote>\n\u003cp>https://youtu.be/5r98tT0j1a0\u003c/p>\n\u003cblockquote>\u003cp>\"Man was born into barbarism when killing his fellow man was a normal condition of existence. He became endowed with a conscience. And he has now reached the day when violence toward another human being must become as abhorrent as eating another's flesh.\"\u003cbr>\n\u003ca href=\"http://www.amazon.com/Why-We-Cant-Wait-Mentor/dp/0451627547\" target=\"_blank\">Why We Can't Wait\u003c/a>, 1963.\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\"I started thinking about the fact that no matter how long an old Negro woman had been shopping downtown and got a little tired and needed to get a hamburger or a cup of coffee at a lunch counter, she couldn’t get it there.\"\u003cbr>\n“\u003ca href=\"http://mlk-kpp01.stanford.edu/index.php/encyclopedia/documentsentry/doc_the_american_dream/\" target=\"_blank\">The American Dream\u003c/a>\" delivered at Ebenezer Baptist Church, Atlanta, Georgia, July 4, 1965.\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\"So yes, the dream has been shattered, (Amen) and I have had my nightmarish experiences, but I tell you this morning once more that I haven’t lost the faith. (No, sir) I still have a dream (A dream, Yes, sir) that one day all of God’s children will have food and clothing and material well-being for their bodies, culture and education for their minds, and freedom for their spirits. (Yes)\"\u003cbr>\n“\u003ca href=\"http://mlk-kpp01.stanford.edu/index.php/encyclopedia/documentsentry/doc_the_american_dream/\" target=\"_blank\">The American Dream\u003c/a>\" delivered at Ebenezer Baptist Church, Atlanta, Georgia, July 4, 1965.\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\"Let us march on poverty (Let us march) until no American parent has to skip a meal so that their children may eat. (Yes, sir) March on poverty (Let us march) until no starved man walks the streets of our cities and towns (Yes, sir) in search of jobs that do not exist. (Yes, sir) Let us march on poverty (Let us march) until wrinkled stomachs in Mississippi are filled, (That's right) and the idle industries of Appalachia are realized and revitalized, and broken lives in sweltering ghettos are mended and remolded.\"\u003cbr>\n\u003ca href=\"http://mlk-kpp01.stanford.edu/index.php/encyclopedia/documentsentry/doc_address_at_the_conclusion_of_selma_march/\" target=\"_blank\">Address at the Conclusion of the Selma to Montgomery March\u003c/a>, March 25, 1965\n\u003c/p>\u003c/blockquote>\n\u003cp>https://youtu.be/gM-tfj6lp6w\u003c/p>\n\u003cblockquote>\u003cp>\"There is another thing closely related to racism that I would like to mention as another challenge. We are challenged to rid our nation and the world of poverty. Like a monstrous octopus, poverty spreads its nagging, prehensile tentacles into hamlets and villages all over our world. Two-thirds of the people of the world go to bed hungry tonight. They are ill-housed; they are ill-nourished; they are shabbily clad. I’ve seen it in Latin America; I’ve seen it in Africa; I’ve seen this poverty in Asia.\"\u003c/p>\n\u003cp>\"As I noticed these things, something within me cried out, 'Can we in America stand idly by and not be concerned?' And an answer came: 'Oh no!' Because the destiny of the United States is tied up with the destiny of India and every other nation. And I started thinking of the fact that we spend in America millions of dollars a day to store surplus food, and I said to myself, 'I know where we can store that food free of charge—in the wrinkled stomachs of millions of God’s children all over the world who go to bed hungry at night.' And maybe we spend far too much of our national budget establishing military bases around the world rather than bases of genuine concern and understanding.\"\u003cbr>\n“\u003ca href=\"http://mlk-kpp01.stanford.edu/index.php/encyclopedia/documentsentry/doc_remaining_awake_through_a_great_revolution/\" target=\"_blank\">Remaining Awake Through a Great Revolution\u003c/a>\" Delivered at the National Cathedral, Washington, D.C., March 31, 1968.\n\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\"If any of you are around when I have to meet my day, I don’t want a long funeral. And if you get somebody to deliver the eulogy, tell them not to talk too long. (Yes) And every now and then I wonder what I want them to say. Tell them not to mention that I have a Nobel Peace Prize—that isn’t important. Tell them not to mention that I have three or four hundred other awards—that’s not important. Tell them not to mention where I went to school. (Yes)\u003c/p>\n\u003cul>\n\tI'd like somebody to mention that day that Martin Luther King, Jr., tried to give his life serving others. (Yes)\u003cbr>\nI'd like for somebody to say that day that Martin Luther King, Jr., tried to love somebody.\u003cbr>\nI want you to say that day that I tried to be right on the war question. (Amen)\u003cbr>\nI want you to be able to say that day that I did try to feed the hungry. (Yes)\u003cbr>\nAnd I want you to be able to say that day that I did try in my life to clothe those who were naked. (Yes)\u003cbr>\nI want you to say on that day that I did try in my life to visit those who were in prison. (Lord)\u003cbr>\nI want you to say that I tried to love and serve humanity. (Yes)\"\n\u003c/ul>\n\u003cp>\u003ca href=\"http://mlk-kpp01.stanford.edu/index.php/encyclopedia/documentsentry/doc_the_drum_major_instinct/\" target=\"_blank\">“The Drum Major Instinct\"\u003c/a> February 4, 1968\n\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>\u003cem>RIP Dr. Martin Luther King, Jr.\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>Related Links:\u003c/strong>\n\u003cli>\u003ca href=\"http://mlk-kpp01.stanford.edu/index.php/encyclopedia/multimedia_contents\" target=\"_blank\">The Martin Luther King, Jr. Research and Education Institute: Speeches and Sermons\u003c/a> (audio and text)\u003c/li>\n\u003cli>\u003ca href=\"http://en.wikipedia.org/wiki/Sermons_and_speeches_of_Martin_Luther_King,_Jr.\" target=\"_blank\">Sermons and speeches of Martin Luther King, Jr.\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.mlkonline.net/speeches.html\" target=\"_blank\">Martin Luther King Jr Speeches\u003c/a> (audio and video)\n\u003c/li>\n\u003cli>\u003ca href=\"http://commons.wikimedia.org/wiki/Martin_Luther_King,_Jr.\" target=\"_blank\">Wikimedia Commons Photos of Martin Luther King, Jr.\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Post was originally published 1/15/11 and has been updated for accuracy\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This year would have been Martin Luther King, Jr.'s 88th birthday. It is also the 52st anniversary of the \u003ca href=\"http://mlk-kpp01.stanford.edu/index.php/encyclopedia/encyclopedia/enc_selma_to_montgomery_march/\" target=\"_blank\">Selma to Montgomery March\u003c/a>. To honor the memory of the iconic civil rights leader and \u003ca href=\"http://nobelprize.org/nobel_prizes/peace/laureates/1964/king-bio.html\">Nobel Peace prize\u003c/a> winner here are quotes in which he expresses thoughts about hunger, poverty and food injustice. \u003c/p>\n\u003cp>After winning the Nobel Peace Prize in 1964 through his work to end racial segregation and discrimination through civil disobedience and other nonviolent methodology his focus shifted towards opposing the Vietnam War and alleviating poverty.\u003c/p>\n\u003cblockquote>\u003cp>\"The curse of poverty has no justification in our age. It is socially as cruel and blind as the practice of cannibalism at the dawn of civilization, when men ate each other because they had not yet learned to take food from the soil or to consume the abundant animal life around them. The time has come for us to civilize ourselves by the total, direct and immediate abolition of poverty.\"\u003cbr>\n\u003ca href=\"http://www.drmartinlutherkingjr.com/wherewearegoing.htm\" target=\"_blank\">Where Do We Go from Here: Chaos or Community?\u003c/a>, 1967.\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\"I have the audacity to believe that peoples everywhere can have three meals a day for their bodies, education and culture for their minds, and dignity, equality, and freedom for their spirits.\"\u003cbr>\n\u003ca href=\"http://mlk-kpp01.stanford.edu/index.php/encyclopedia/documentsentry/doc_acceptance_speech_at_nobel_peace_prize_ceremony/\" target=\"_blank\">Acceptance Speech at Nobel Peace Prize Ceremony\u003c/a>, December 10, 1964\u003c/p>\u003c/blockquote>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/5r98tT0j1a0'\n title='//www.youtube.com/embed/5r98tT0j1a0'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cblockquote>\u003cp>\"Man was born into barbarism when killing his fellow man was a normal condition of existence. He became endowed with a conscience. And he has now reached the day when violence toward another human being must become as abhorrent as eating another's flesh.\"\u003cbr>\n\u003ca href=\"http://www.amazon.com/Why-We-Cant-Wait-Mentor/dp/0451627547\" target=\"_blank\">Why We Can't Wait\u003c/a>, 1963.\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\"I started thinking about the fact that no matter how long an old Negro woman had been shopping downtown and got a little tired and needed to get a hamburger or a cup of coffee at a lunch counter, she couldn’t get it there.\"\u003cbr>\n“\u003ca href=\"http://mlk-kpp01.stanford.edu/index.php/encyclopedia/documentsentry/doc_the_american_dream/\" target=\"_blank\">The American Dream\u003c/a>\" delivered at Ebenezer Baptist Church, Atlanta, Georgia, July 4, 1965.\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\"So yes, the dream has been shattered, (Amen) and I have had my nightmarish experiences, but I tell you this morning once more that I haven’t lost the faith. (No, sir) I still have a dream (A dream, Yes, sir) that one day all of God’s children will have food and clothing and material well-being for their bodies, culture and education for their minds, and freedom for their spirits. (Yes)\"\u003cbr>\n“\u003ca href=\"http://mlk-kpp01.stanford.edu/index.php/encyclopedia/documentsentry/doc_the_american_dream/\" target=\"_blank\">The American Dream\u003c/a>\" delivered at Ebenezer Baptist Church, Atlanta, Georgia, July 4, 1965.\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\"Let us march on poverty (Let us march) until no American parent has to skip a meal so that their children may eat. (Yes, sir) March on poverty (Let us march) until no starved man walks the streets of our cities and towns (Yes, sir) in search of jobs that do not exist. (Yes, sir) Let us march on poverty (Let us march) until wrinkled stomachs in Mississippi are filled, (That's right) and the idle industries of Appalachia are realized and revitalized, and broken lives in sweltering ghettos are mended and remolded.\"\u003cbr>\n\u003ca href=\"http://mlk-kpp01.stanford.edu/index.php/encyclopedia/documentsentry/doc_address_at_the_conclusion_of_selma_march/\" target=\"_blank\">Address at the Conclusion of the Selma to Montgomery March\u003c/a>, March 25, 1965\n\u003c/p>\u003c/blockquote>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/gM-tfj6lp6w'\n title='//www.youtube.com/embed/gM-tfj6lp6w'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cblockquote>\u003cp>\"There is another thing closely related to racism that I would like to mention as another challenge. We are challenged to rid our nation and the world of poverty. Like a monstrous octopus, poverty spreads its nagging, prehensile tentacles into hamlets and villages all over our world. Two-thirds of the people of the world go to bed hungry tonight. They are ill-housed; they are ill-nourished; they are shabbily clad. I’ve seen it in Latin America; I’ve seen it in Africa; I’ve seen this poverty in Asia.\"\u003c/p>\n\u003cp>\"As I noticed these things, something within me cried out, 'Can we in America stand idly by and not be concerned?' And an answer came: 'Oh no!' Because the destiny of the United States is tied up with the destiny of India and every other nation. And I started thinking of the fact that we spend in America millions of dollars a day to store surplus food, and I said to myself, 'I know where we can store that food free of charge—in the wrinkled stomachs of millions of God’s children all over the world who go to bed hungry at night.' And maybe we spend far too much of our national budget establishing military bases around the world rather than bases of genuine concern and understanding.\"\u003cbr>\n“\u003ca href=\"http://mlk-kpp01.stanford.edu/index.php/encyclopedia/documentsentry/doc_remaining_awake_through_a_great_revolution/\" target=\"_blank\">Remaining Awake Through a Great Revolution\u003c/a>\" Delivered at the National Cathedral, Washington, D.C., March 31, 1968.\n\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\"If any of you are around when I have to meet my day, I don’t want a long funeral. And if you get somebody to deliver the eulogy, tell them not to talk too long. (Yes) And every now and then I wonder what I want them to say. Tell them not to mention that I have a Nobel Peace Prize—that isn’t important. Tell them not to mention that I have three or four hundred other awards—that’s not important. Tell them not to mention where I went to school. (Yes)\u003c/p>\n\u003cul>\n\tI'd like somebody to mention that day that Martin Luther King, Jr., tried to give his life serving others. (Yes)\u003cbr>\nI'd like for somebody to say that day that Martin Luther King, Jr., tried to love somebody.\u003cbr>\nI want you to say that day that I tried to be right on the war question. (Amen)\u003cbr>\nI want you to be able to say that day that I did try to feed the hungry. (Yes)\u003cbr>\nAnd I want you to be able to say that day that I did try in my life to clothe those who were naked. (Yes)\u003cbr>\nI want you to say on that day that I did try in my life to visit those who were in prison. (Lord)\u003cbr>\nI want you to say that I tried to love and serve humanity. (Yes)\"\n\u003c/ul>\n\u003cp>\u003ca href=\"http://mlk-kpp01.stanford.edu/index.php/encyclopedia/documentsentry/doc_the_drum_major_instinct/\" target=\"_blank\">“The Drum Major Instinct\"\u003c/a> February 4, 1968\n\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>\u003cem>RIP Dr. Martin Luther King, Jr.\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>Related Links:\u003c/strong>\n\u003cli>\u003ca href=\"http://mlk-kpp01.stanford.edu/index.php/encyclopedia/multimedia_contents\" target=\"_blank\">The Martin Luther King, Jr. Research and Education Institute: Speeches and Sermons\u003c/a> (audio and text)\u003c/li>\n\u003cli>\u003ca href=\"http://en.wikipedia.org/wiki/Sermons_and_speeches_of_Martin_Luther_King,_Jr.\" target=\"_blank\">Sermons and speeches of Martin Luther King, Jr.\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.mlkonline.net/speeches.html\" target=\"_blank\">Martin Luther King Jr Speeches\u003c/a> (audio and video)\n\u003c/li>\n\u003cli>\u003ca href=\"http://commons.wikimedia.org/wiki/Martin_Luther_King,_Jr.\" target=\"_blank\">Wikimedia Commons Photos of Martin Luther King, Jr.\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Post was originally published 1/15/11 and has been updated for accuracy\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Braised Pork Shoulder with Sauerkraut and Apples",
"title": "Braised Pork Shoulder with Sauerkraut and Apples",
"headTitle": "New Year’s Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>[aside postID='bayareabites_53213,bayareabites_75311' label='Try These Dinner Pairings']\u003c/p>\n\u003cp>For as long as I can remember, every New Year’s Day my mom has braised a pork shoulder with sauerkraut in the oven. Over the years, once I left home, I took this endeavor on myself (except for those years in college when I was a vegetarian, of course). I’ve slightly updated the recipe but the heart of it remains the same: you slowly cook a big hunk of pork shoulder in a covered baking dish for hours and hours until it is so fork-tender and meltingly delicious that you can eat it with a spoon. \u003c/p>\n\u003cp>I’ve also added sautéed onions, chunks of sweet-tart baking apples (I like Gala), and a little hit of chicken stock and apple cider to keep things juicy. Once upon a time I didn’t brown the pork before braising, and you don’t necessarily need to, but it definitely adds more color and flavor to the finished dish. I’d recommend taking the extra time to do this.\u003c/p>\n\u003cp>Use any kind of sauerkraut you like, but because this cooks so long in the oven, you may not want to splurge on the fancy stuff. I get a big glass jar of the Whole Foods brand sauerkraut, and after cooking along with the pork for so many hours, it becomes a whole different, succulent beast. Softer flavors, less bite, and oh-so-tender. (Of course, if you are wanting to eat \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/04/14/rediscovering-sauerkraut-as-a-versatile-health-food/\">sauerkraut\u003c/a> for it’s incredible health benefits, this might not be the best way to serve it up. Still, it’s scrumptious!)\u003c/p>\n\u003cp>Once you pop it in the oven, just sit back, relax and think of what your resolutions might be for this coming year! (Eat more pork? Or maybe a nice long walk before eating all that pork.)\u003c/p>\n\u003ch2>Recipe: Braised Pork Shoulder with Sauerkraut and Apples\u003c/h2>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135036\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Braised-Pork-Shoulder-Sauerkraut-and-Apples-fork-tender.jpg\" alt=\"Bake until the pork is meltingly tender.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-135036\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/Braised-Pork-Shoulder-Sauerkraut-and-Apples-fork-tender.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Braised-Pork-Shoulder-Sauerkraut-and-Apples-fork-tender-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Braised-Pork-Shoulder-Sauerkraut-and-Apples-fork-tender-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Braised-Pork-Shoulder-Sauerkraut-and-Apples-fork-tender-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Braised-Pork-Shoulder-Sauerkraut-and-Apples-fork-tender-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Braised-Pork-Shoulder-Sauerkraut-and-Apples-fork-tender-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until the pork is meltingly tender. \u003ccite>(Grace Cheung/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>One 4-lb boneless pork shoulder roast, trimmed of excess fat\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>2 tbsp olive oil\u003c/li>\n\u003cli>1 yellow onion, peeled, quartered, and thinly sliced\u003c/li>\n\u003cli>2 tart-sweet baking apples, peeled, cored, and cut into 1-inch chunks\u003c/li>\n\u003cli>1 (32-ounce) jar sauerkraut, drained and rinsed\u003c/li>\n\u003cli>3/4 cup low-sodium chicken stock\u003c/li>\n\u003cli>3/4 cup fresh, unfiltered apple juice or apple cider\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Preheat the oven to 325F.\u003c/li>\n\u003cli>Remove the pork from the refrigerator 30 to 60 minutes before cooking. Pat the pork dry with paper towels then season generously with salt and pepper.\u003c/li>\n\u003cfigure id=\"attachment_114330\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/pork-raw.jpg\" alt=\"Remove the pork from the refrigerator 30 to 60 minutes before cooking.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114330\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove the pork from the refrigerator 30 to 60 minutes before cooking. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114328\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/pork-raw-salt.jpg\" alt=\" Pat the pork dry with paper towels then season generously with salt and pepper.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114328\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-salt.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-salt-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-salt-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-salt-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-salt-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-salt-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-salt-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-salt-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-salt-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-salt-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pat the pork dry with paper towels then season generously with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a Dutch oven large enough to fit the roast, warm the oil over medium-high heat on the stovetop.\u003c/li>\n\u003cli>Sear the roast on all sides until well browned, about 15 minutes. Transfer to a plate.\u003c/li>\n\u003cfigure id=\"attachment_114327\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/pork-raw-pot.jpg\" alt=\"Sear the roast on all sides until well browned, about 15 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114327\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-pot.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-pot-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-pot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-pot-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-pot-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-pot-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-pot-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-pot-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-pot-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sear the roast on all sides until well browned, about 15 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Add the onion and cook until starting to brown, about 10 minutes.\u003c/li>\n\u003cfigure id=\"attachment_114326\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/pork-onions-in-pot.jpg\" alt=\"Add the onion and cook until starting to brown, about 10 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114326\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-onions-in-pot.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-onions-in-pot-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-onions-in-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-onions-in-pot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-onions-in-pot-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-onions-in-pot-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-onions-in-pot-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-onions-in-pot-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-onions-in-pot-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-onions-in-pot-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the onion and cook until starting to brown, about 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Add the apples and sauerkraut and stir to mix. Nestle the roast in the center. Pour in the stock and cider.\u003c/li>\n\u003cfigure id=\"attachment_114324\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/pork-apples-in-pot.jpg\" alt=\"Add the apples.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114324\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-apples-in-pot.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-apples-in-pot-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-apples-in-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-apples-in-pot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-apples-in-pot-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-apples-in-pot-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-apples-in-pot-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-apples-in-pot-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-apples-in-pot-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-apples-in-pot-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the apples. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114334\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/pork-sauerkraut-in-pot.jpg\" alt=\"Add the sauerkraut and stir to mix.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114334\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-in-pot.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-in-pot-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-in-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-in-pot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-in-pot-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-in-pot-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-in-pot-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-in-pot-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-in-pot-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-in-pot-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the sauerkraut and stir to mix. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114338\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/pork-sauerkraut-pot2.jpg\" alt=\"Nestle the roast in the center.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114338\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nestle the roast in the center. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114335\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/pork-sauerkraut-pot-liquid.jpg\" alt=\"Pour in the stock and cider.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114335\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-liquid.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-liquid-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-liquid-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-liquid-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-liquid-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-liquid-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-liquid-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-liquid-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-liquid-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-liquid-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour in the stock and cider. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Cover and bake until the pork is meltingly tender, about 4 hours, checking it every so often and stirring the sauerkraut mixture and turning the pork.\u003c/li>\n\u003cfigure id=\"attachment_114336\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/pork-sauerkraut-pot.jpg\" alt=\"Cover and bake until the pork is meltingly tender, about 4 hours, checking it every so often and stirring the sauerkraut mixture and turning the pork.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114336\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cover and bake until the pork is meltingly tender, about 4 hours, checking it every so often and stirring the sauerkraut mixture and turning the pork. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer the roast to a warm serving platter. Using a large spoon, transfer the sauerkraut mixture to the platter, mounding it around the roast. Slice or serve chunks of the meat with the sauerkraut mixture while hot.\u003c/li>\n\u003cfigure id=\"attachment_135037\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/finished-braised-pork-sauerkraut-apples2.jpg\" alt=\"Transfer the roast to a warm serving platter. Using a large spoon, transfer the sauerkraut mixture to the platter, mounding it around the roast.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-135037\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/finished-braised-pork-sauerkraut-apples2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/finished-braised-pork-sauerkraut-apples2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/finished-braised-pork-sauerkraut-apples2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/finished-braised-pork-sauerkraut-apples2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/finished-braised-pork-sauerkraut-apples2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/finished-braised-pork-sauerkraut-apples2-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the roast to a warm serving platter. Using a large spoon, transfer the sauerkraut mixture to the platter, mounding it around the roast. \u003ccite>(Grace Cheung/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Meltingly tender pork braised for hours atop tangy sauerkraut and sweet-tart apples is a terrific (and comforting) way to start the New Year. Plus it’s mostly hands-off!",
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"description": "Meltingly tender pork braised for hours atop tangy sauerkraut and sweet-tart apples is a terrific (and comforting) way to start the New Year. Plus it’s mostly hands-off!",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For as long as I can remember, every New Year’s Day my mom has braised a pork shoulder with sauerkraut in the oven. Over the years, once I left home, I took this endeavor on myself (except for those years in college when I was a vegetarian, of course). I’ve slightly updated the recipe but the heart of it remains the same: you slowly cook a big hunk of pork shoulder in a covered baking dish for hours and hours until it is so fork-tender and meltingly delicious that you can eat it with a spoon. \u003c/p>\n\u003cp>I’ve also added sautéed onions, chunks of sweet-tart baking apples (I like Gala), and a little hit of chicken stock and apple cider to keep things juicy. Once upon a time I didn’t brown the pork before braising, and you don’t necessarily need to, but it definitely adds more color and flavor to the finished dish. I’d recommend taking the extra time to do this.\u003c/p>\n\u003cp>Use any kind of sauerkraut you like, but because this cooks so long in the oven, you may not want to splurge on the fancy stuff. I get a big glass jar of the Whole Foods brand sauerkraut, and after cooking along with the pork for so many hours, it becomes a whole different, succulent beast. Softer flavors, less bite, and oh-so-tender. (Of course, if you are wanting to eat \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/04/14/rediscovering-sauerkraut-as-a-versatile-health-food/\">sauerkraut\u003c/a> for it’s incredible health benefits, this might not be the best way to serve it up. Still, it’s scrumptious!)\u003c/p>\n\u003cp>Once you pop it in the oven, just sit back, relax and think of what your resolutions might be for this coming year! (Eat more pork? Or maybe a nice long walk before eating all that pork.)\u003c/p>\n\u003ch2>Recipe: Braised Pork Shoulder with Sauerkraut and Apples\u003c/h2>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135036\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Braised-Pork-Shoulder-Sauerkraut-and-Apples-fork-tender.jpg\" alt=\"Bake until the pork is meltingly tender.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-135036\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/Braised-Pork-Shoulder-Sauerkraut-and-Apples-fork-tender.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Braised-Pork-Shoulder-Sauerkraut-and-Apples-fork-tender-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Braised-Pork-Shoulder-Sauerkraut-and-Apples-fork-tender-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Braised-Pork-Shoulder-Sauerkraut-and-Apples-fork-tender-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Braised-Pork-Shoulder-Sauerkraut-and-Apples-fork-tender-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Braised-Pork-Shoulder-Sauerkraut-and-Apples-fork-tender-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until the pork is meltingly tender. \u003ccite>(Grace Cheung/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>One 4-lb boneless pork shoulder roast, trimmed of excess fat\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>2 tbsp olive oil\u003c/li>\n\u003cli>1 yellow onion, peeled, quartered, and thinly sliced\u003c/li>\n\u003cli>2 tart-sweet baking apples, peeled, cored, and cut into 1-inch chunks\u003c/li>\n\u003cli>1 (32-ounce) jar sauerkraut, drained and rinsed\u003c/li>\n\u003cli>3/4 cup low-sodium chicken stock\u003c/li>\n\u003cli>3/4 cup fresh, unfiltered apple juice or apple cider\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Preheat the oven to 325F.\u003c/li>\n\u003cli>Remove the pork from the refrigerator 30 to 60 minutes before cooking. Pat the pork dry with paper towels then season generously with salt and pepper.\u003c/li>\n\u003cfigure id=\"attachment_114330\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/pork-raw.jpg\" alt=\"Remove the pork from the refrigerator 30 to 60 minutes before cooking.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114330\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove the pork from the refrigerator 30 to 60 minutes before cooking. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114328\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/pork-raw-salt.jpg\" alt=\" Pat the pork dry with paper towels then season generously with salt and pepper.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114328\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-salt.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-salt-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-salt-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-salt-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-salt-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-salt-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-salt-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-salt-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-salt-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-salt-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pat the pork dry with paper towels then season generously with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a Dutch oven large enough to fit the roast, warm the oil over medium-high heat on the stovetop.\u003c/li>\n\u003cli>Sear the roast on all sides until well browned, about 15 minutes. Transfer to a plate.\u003c/li>\n\u003cfigure id=\"attachment_114327\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/pork-raw-pot.jpg\" alt=\"Sear the roast on all sides until well browned, about 15 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114327\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-pot.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-pot-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-pot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-pot-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-pot-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-pot-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-pot-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-pot-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-pot-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sear the roast on all sides until well browned, about 15 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Add the onion and cook until starting to brown, about 10 minutes.\u003c/li>\n\u003cfigure id=\"attachment_114326\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/pork-onions-in-pot.jpg\" alt=\"Add the onion and cook until starting to brown, about 10 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114326\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-onions-in-pot.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-onions-in-pot-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-onions-in-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-onions-in-pot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-onions-in-pot-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-onions-in-pot-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-onions-in-pot-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-onions-in-pot-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-onions-in-pot-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-onions-in-pot-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the onion and cook until starting to brown, about 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Add the apples and sauerkraut and stir to mix. Nestle the roast in the center. Pour in the stock and cider.\u003c/li>\n\u003cfigure id=\"attachment_114324\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/pork-apples-in-pot.jpg\" alt=\"Add the apples.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114324\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-apples-in-pot.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-apples-in-pot-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-apples-in-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-apples-in-pot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-apples-in-pot-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-apples-in-pot-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-apples-in-pot-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-apples-in-pot-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-apples-in-pot-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-apples-in-pot-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the apples. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114334\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/pork-sauerkraut-in-pot.jpg\" alt=\"Add the sauerkraut and stir to mix.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114334\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-in-pot.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-in-pot-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-in-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-in-pot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-in-pot-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-in-pot-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-in-pot-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-in-pot-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-in-pot-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-in-pot-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the sauerkraut and stir to mix. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114338\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/pork-sauerkraut-pot2.jpg\" alt=\"Nestle the roast in the center.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114338\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nestle the roast in the center. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114335\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/pork-sauerkraut-pot-liquid.jpg\" alt=\"Pour in the stock and cider.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114335\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-liquid.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-liquid-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-liquid-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-liquid-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-liquid-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-liquid-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-liquid-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-liquid-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-liquid-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-liquid-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour in the stock and cider. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Cover and bake until the pork is meltingly tender, about 4 hours, checking it every so often and stirring the sauerkraut mixture and turning the pork.\u003c/li>\n\u003cfigure id=\"attachment_114336\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/pork-sauerkraut-pot.jpg\" alt=\"Cover and bake until the pork is meltingly tender, about 4 hours, checking it every so often and stirring the sauerkraut mixture and turning the pork.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114336\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cover and bake until the pork is meltingly tender, about 4 hours, checking it every so often and stirring the sauerkraut mixture and turning the pork. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer the roast to a warm serving platter. Using a large spoon, transfer the sauerkraut mixture to the platter, mounding it around the roast. Slice or serve chunks of the meat with the sauerkraut mixture while hot.\u003c/li>\n\u003cfigure id=\"attachment_135037\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/finished-braised-pork-sauerkraut-apples2.jpg\" alt=\"Transfer the roast to a warm serving platter. Using a large spoon, transfer the sauerkraut mixture to the platter, mounding it around the roast.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-135037\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/finished-braised-pork-sauerkraut-apples2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/finished-braised-pork-sauerkraut-apples2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/finished-braised-pork-sauerkraut-apples2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/finished-braised-pork-sauerkraut-apples2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/finished-braised-pork-sauerkraut-apples2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/finished-braised-pork-sauerkraut-apples2-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the roast to a warm serving platter. Using a large spoon, transfer the sauerkraut mixture to the platter, mounding it around the roast. \u003ccite>(Grace Cheung/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "New Year’s Day: Healthy Black-Eyed Pea Salad with Sherry Vinaigrette",
"title": "New Year’s Day: Healthy Black-Eyed Pea Salad with Sherry Vinaigrette",
"headTitle": "New Year’s Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>I’m not really a fan of black-eyed peas. Being from the south, they are a fairly common legume and make their appearance in plenty of dishes, the most famous being Hoppin John'. But all I remember of these two-toned beans is a big mushy pile of flavorless blech. I clearly haven’t had good black-eyed peas in my life.\u003c/p>\n\u003cp>So I set out to change these recollections with an updated dish. Now, I like a good, vinegary bean salad. Lentils vinaigrette--hell yes. Homemade white bean salad with tuna--now you’re talking. And what I came up with was a healthier version of black-eyed peas with a few crunchy veggies, and an herbed vinaigrette with plenty of oomph. The great news is that you can make this a day or two in advance, and then just pull it out for your New Year’s Day feast. Or eat it anytime for lunch or as a side dish for dinner.\u003c/p>\n\u003cfigure id=\"attachment_114307\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114307\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/black-eyed-peas.jpg\" alt=\"Black-eyed peas, drained and rinsed and drained again.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Black-eyed peas, drained and rinsed and drained again. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To keep things easy, and make this quickly, I used canned beans. But if you want to take the time to start with dried beans, you’ll need 1 cup dried black-eyed peas, soaked in cold water overnight. The next day, drain and rinse the soaked beans. Add to a large saucepan, then add enough water to cover the beans by 1 inch. Bring to a boil over high heat, then reduce the heat and simmer, stirring occasionally, until the beans are tender but not mushy, about 45 minutes (the amount of time it takes to boil beans can vary greatly depending on the age and type of bean, so taste as you go). Drain the beans and run under cold water. Let drain, then transfer to a serving bowl. Let cool.\u003c/p>\n\u003cfigure id=\"attachment_114300\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114300\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/black-eyed-peas-finish2.jpg\" alt=\"Healthy Black-Eyed Pea Salad\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Healthy Black-Eyed Pea Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Healthy Black-Eyed Pea Salad\u003c/h2>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 (15.5-ounce) cans black-eyed peas, drained and rinsed and drained again\u003c/li>\n\u003cli>1 roasted red bell pepper, finely chopped\u003c/li>\n\u003cli>1 large or 2 medium stalks celery, finely chopped\u003c/li>\n\u003cli>1/2 small red onion, finely chopped\u003c/li>\n\u003cli>1/2 cup chopped fresh flat-leaf parsley leaves\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003cem>Sherry Vinaigrette\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>3 tbsp sherry vinegar or red wine vinegar\u003c/li>\n\u003cli>3 tbsp olive oil\u003c/li>\n\u003cli>1 tsp Dijon mustard\u003c/li>\n\u003cli>1/2 tsp sugar\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Put the drained and rinsed beans in a large serving bowl. Add the roasted bell pepper, celery, red onion, and parsley.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114308\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114308\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/black-eyed-veg.jpg\" alt=\"Put the drained and rinsed beans in a large serving bowl. Add the roasted bell pepper, celery, red onion, and parsley.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Put the drained and rinsed beans in a large serving bowl. Add the roasted bell pepper, celery, red onion, and parsley. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the vinaigrette, in a jar, shake together all the vinaigrette ingredients plus a pinch each of salt and pepper. Alternatively, whisk together the vinaigrette ingredients in a bowl.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114304\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114304\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette.jpg\" alt=\"To make the vinaigrette, in a jar, shake together all the vinaigrette ingredients plus a pinch each of salt and pepper.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the vinaigrette, in a jar, shake together all the vinaigrette ingredients plus a pinch each of salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Pour vinaigrette over the bean mixture. Stir to combine, cover, and refrigerate until chilled, about 1 hour. (The salad can be prepared up to 1 day in advance.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114306\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114306\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette.jpg\" alt=\"Pour vinaigrette over the bean mixture.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour vinaigrette over the bean mixture. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114303\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114303\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/black-eyed-peas-mix2.jpg\" alt=\"Stir to combine, cover, and refrigerate until chilled, about 1 hour.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir to combine, cover, and refrigerate until chilled, about 1 hour. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Taste and season with salt and pepper, then serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114301\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114301\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/black-eyed-peas-mix.jpg\" alt=\"Taste and season with salt and pepper.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Taste and season with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114299\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114299\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/black-eyed-peas-finish1.jpg\" alt=\"Garnish the Healthy Black-Eyed Pea Salad with some fresh parsley and serve.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Garnish the Healthy Black-Eyed Pea Salad with some fresh parsley and serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Black-eyed peas are considered good luck on the first day of the year, and you’re in luck…here’s a healthy, and delicious, take on a black-eyed pea salad.",
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"description": "Black-eyed peas are considered good luck on the first day of the year, and you’re in luck…here’s a healthy, and delicious, take on a black-eyed pea salad.",
"title": "New Year’s Day: Healthy Black-Eyed Pea Salad with Sherry Vinaigrette | KQED",
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"headline": "New Year’s Day: Healthy Black-Eyed Pea Salad with Sherry Vinaigrette",
"datePublished": "2016-12-29T08:23:54-08:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I’m not really a fan of black-eyed peas. Being from the south, they are a fairly common legume and make their appearance in plenty of dishes, the most famous being Hoppin John'. But all I remember of these two-toned beans is a big mushy pile of flavorless blech. I clearly haven’t had good black-eyed peas in my life.\u003c/p>\n\u003cp>So I set out to change these recollections with an updated dish. Now, I like a good, vinegary bean salad. Lentils vinaigrette--hell yes. Homemade white bean salad with tuna--now you’re talking. And what I came up with was a healthier version of black-eyed peas with a few crunchy veggies, and an herbed vinaigrette with plenty of oomph. The great news is that you can make this a day or two in advance, and then just pull it out for your New Year’s Day feast. Or eat it anytime for lunch or as a side dish for dinner.\u003c/p>\n\u003cfigure id=\"attachment_114307\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114307\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/black-eyed-peas.jpg\" alt=\"Black-eyed peas, drained and rinsed and drained again.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Black-eyed peas, drained and rinsed and drained again. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To keep things easy, and make this quickly, I used canned beans. But if you want to take the time to start with dried beans, you’ll need 1 cup dried black-eyed peas, soaked in cold water overnight. The next day, drain and rinse the soaked beans. Add to a large saucepan, then add enough water to cover the beans by 1 inch. Bring to a boil over high heat, then reduce the heat and simmer, stirring occasionally, until the beans are tender but not mushy, about 45 minutes (the amount of time it takes to boil beans can vary greatly depending on the age and type of bean, so taste as you go). Drain the beans and run under cold water. Let drain, then transfer to a serving bowl. Let cool.\u003c/p>\n\u003cfigure id=\"attachment_114300\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114300\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/black-eyed-peas-finish2.jpg\" alt=\"Healthy Black-Eyed Pea Salad\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Healthy Black-Eyed Pea Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Healthy Black-Eyed Pea Salad\u003c/h2>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 (15.5-ounce) cans black-eyed peas, drained and rinsed and drained again\u003c/li>\n\u003cli>1 roasted red bell pepper, finely chopped\u003c/li>\n\u003cli>1 large or 2 medium stalks celery, finely chopped\u003c/li>\n\u003cli>1/2 small red onion, finely chopped\u003c/li>\n\u003cli>1/2 cup chopped fresh flat-leaf parsley leaves\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003cem>Sherry Vinaigrette\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>3 tbsp sherry vinegar or red wine vinegar\u003c/li>\n\u003cli>3 tbsp olive oil\u003c/li>\n\u003cli>1 tsp Dijon mustard\u003c/li>\n\u003cli>1/2 tsp sugar\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Put the drained and rinsed beans in a large serving bowl. Add the roasted bell pepper, celery, red onion, and parsley.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114308\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114308\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/black-eyed-veg.jpg\" alt=\"Put the drained and rinsed beans in a large serving bowl. Add the roasted bell pepper, celery, red onion, and parsley.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Put the drained and rinsed beans in a large serving bowl. Add the roasted bell pepper, celery, red onion, and parsley. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the vinaigrette, in a jar, shake together all the vinaigrette ingredients plus a pinch each of salt and pepper. Alternatively, whisk together the vinaigrette ingredients in a bowl.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114304\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114304\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette.jpg\" alt=\"To make the vinaigrette, in a jar, shake together all the vinaigrette ingredients plus a pinch each of salt and pepper.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the vinaigrette, in a jar, shake together all the vinaigrette ingredients plus a pinch each of salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Pour vinaigrette over the bean mixture. Stir to combine, cover, and refrigerate until chilled, about 1 hour. (The salad can be prepared up to 1 day in advance.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114306\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114306\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette.jpg\" alt=\"Pour vinaigrette over the bean mixture.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour vinaigrette over the bean mixture. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114303\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114303\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/black-eyed-peas-mix2.jpg\" alt=\"Stir to combine, cover, and refrigerate until chilled, about 1 hour.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir to combine, cover, and refrigerate until chilled, about 1 hour. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Taste and season with salt and pepper, then serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114301\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114301\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/black-eyed-peas-mix.jpg\" alt=\"Taste and season with salt and pepper.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Taste and season with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114299\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114299\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/black-eyed-peas-finish1.jpg\" alt=\"Garnish the Healthy Black-Eyed Pea Salad with some fresh parsley and serve.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Garnish the Healthy Black-Eyed Pea Salad with some fresh parsley and serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "New Year’s Eve: Bite-Sized Crab Cakes with Spicy Sriracha Mayo",
"title": "New Year’s Eve: Bite-Sized Crab Cakes with Spicy Sriracha Mayo",
"headTitle": "New Year’s Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>I’m a big fan of sweet Dungeness crab, and when it’s in season I do my very best to eat as much of it as I possibly can. Last year was a real bummer, so I’m doubling up this year and making sure I make up for lost time. \u003c/p>\n\u003cp>Cracked crab with warm melted butter and Meyer lemons is awesome, but if you are having a party, it’s a bit of a messy undertaking. That’s where the beauty of crab cakes comes in. Yes, it’s a bit more work to pick all the crab, mix the ingredients together and fry them up, but if you love your friends and family (and yourself) you will find it in your heart to make crab cakes. Because, really, who doesn’t like a delicious crab cake (not looking at you vegetarians/vegans or those of you who are unfortunately allergic to our shell-fishy friends). \u003c/p>\n\u003cp>If you can find them and have a little extra time, cook live crabs; otherwise seek out a great seafood market that cooks them fresh each day. Try to avoid canned or frozen crab. As much as I love crab, I find the pre-cooked ones to be a bit too fishy-tasting, so I like to give it a gentle rinse in a fine-mesh strainer under cold water first. Be sure to pat it dry before moving on. You can certainly skip this step if you like the flavor! And to save some time, have your fishmonger clean and crack the crab for you. Then you just have to pull out all that succulent meat (and try to stop yourself from eating it all before you can get it into the mixing bowl).\u003c/p>\n\u003cfigure id=\"attachment_114269\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-crab.jpg\" alt=\"Fresh cleaned crab\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114269\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh cleaned crab \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I make these into little bite-sized cakes that you can pop into your mouth. Just line them up on a warm platter, dollop a little of the mayo on top, and serve away to your guests. They make very special hors d’oeuvres. You can also form these into larger patties to serve for lunch or dinner, or as a starter course to a more elaborate meal. \u003c/p>\n\u003cp>The spicy Sriracha mayo is a nice counterpoint to the sweet crab and green onion. If you don’t like it, just serve these with a lemony aioli, \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/12/28/new-years-heavenly-puffs-crab-hush-puppies-with-remoulade-sauce/\" target=\"_blank\">remoulade\u003c/a>, or even just slices of lemon.\u003c/p>\n\u003cfigure id=\"attachment_114241\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-finish5.jpg\" alt=\"Crab Cakes with Spicy Sriracha Mayo\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114241\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish5.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish5-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish5-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish5-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish5-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish5-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish5-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish5-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish5-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish5-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crab Cakes with Spicy Sriracha Mayo \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Crab Cakes with Spicy Sriracha Mayo\u003c/h2>\n\u003cp>\u003cem>Makes about 28 mini crab cakes\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>1 large egg (preferably organic), beaten\u003c/li>\n\u003cli>3 tbsp mayonnaise\u003c/li>\n\u003cli>2 green onions, finely chopped, plus 1 tbsp more for garnish\u003c/li>\n\u003cli>2 tsp finely chopped parsley\u003c/li>\n\u003cli>½ tsp finely grated lemon zest\u003c/li>\n\u003cli>About 1 lb fresh Dungeness crabmeat (from 2 crabs; 3 lbs total)\u003c/li>\n\u003cli>1 cup panko bread crumbs\u003c/li>\n\u003cli>1/2 cup canola oil\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Spicy mayo\u003c/em>\u003c/strong>\n\u003cli>1/2 cup mayonnaise\u003c/li>\n\u003cli>2 tsp Sriracha chili sauce, or to taste\u003c/li>\n\u003cli>2 tsp lemon juice\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_114268\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-crab-pick1.jpg\" alt=\"Pick out the crab meat from the cleaned fresh crabs.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114268\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-pick1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-pick1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-pick1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-pick1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-pick1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-pick1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-pick1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-pick1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-pick1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-pick1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pick out the crab meat from the cleaned fresh crabs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a medium bowl, whisk together the egg, mayo, green onion, parsley and lemon zest until combined. Gently stir in the crab meat and 1/2 cup panko bread crumbs. Form into approximately 40 mini crab cakes, each about 1 tablespoonful, pressing them together to hold. If not frying right away, put the cakes on a plate or platter, cover with plastic wrap and refrigerate until ready to fry; the cakes can be made up to 3 hours in advance.\u003c/li>\n\u003cfigure id=\"attachment_114265\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-crab-meat.jpg\" alt=\"Fresh picked crab meat.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114265\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-meat.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-meat-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-meat-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-meat-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-meat-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-meat-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-meat-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-meat-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-meat-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-meat-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh picked crab meat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114258\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-batter-egg.jpg\" alt=\"In a medium bowl add the egg, mayo, green onion, parsley and lemon zest, whisk together until combined.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114258\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-egg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-egg-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-egg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-egg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-egg-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-egg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-egg-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-egg-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-egg-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-egg-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a medium bowl add the egg, mayo, green onion, parsley and lemon zest, whisk together until combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114266\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients.jpg\" alt=\"Gently stir in the crab meat.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114266\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gently stir in the crab meat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114261\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1.jpg\" alt=\"Stir in 1/2 cup panko bread crumbs.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114261\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir in 1/2 cup panko bread crumbs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114257\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-balls.jpg\" alt=\"Form into approximately 40 mini crab cakes, each about 1 tablespoonful, pressing them together to hold.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114257\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-balls.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-balls-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-balls-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-balls-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-balls-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-balls-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-balls-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-balls-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-balls-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-balls-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Form into approximately 40 mini crab cakes, each about 1 tablespoonful, pressing them together to hold. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the spicy mayo, stir together all the ingredients in a small serving bowl. Cover and refrigerate; the sauce can be made up to 3 hours in advance.\u003c/li>\n\u003cfigure id=\"attachment_114278\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-sauce1.jpg\" alt=\"To make the spicy mayo, stir together all the ingredients in a small serving bowl. Cover and refrigerate\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114278\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-sauce1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-sauce1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-sauce1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-sauce1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-sauce1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-sauce1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-sauce1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-sauce1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-sauce1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-sauce1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the spicy mayo, stir together all the ingredients in a small serving bowl. Cover and refrigerate \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>When ready to fry, put the remaining 1/2 cup of panko bread crumbs onto a plate and lightly coat each side of each crab cake.\u003c/li>\n\u003cfigure id=\"attachment_114270\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-formed.jpg\" alt=\"Crab cakes ready to fry with added remainder of panko bread crumbs.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114270\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-formed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-formed-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-formed-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-formed-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-formed-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-formed-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-formed-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-formed-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-formed-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-formed-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crab cakes ready to fry with added remainder of panko bread crumbs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Heat the oil in a large nonstick frying pan over medium-high heat. Place about half of the cakes into the hot pan, making sure they are in a single layer and there is space between each one. Cook until golden brown, turning once, about 5 minutes. Transfer to a paper-towel lined plate to drain, then fry the other half.\u003c/li>\n\u003cfigure id=\"attachment_114273\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-fry.jpg\" alt=\"Place about half of the cakes into the hot pan, making sure they are in a single layer and there is space between each one. Cook until golden brown, turning once, about 5 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114273\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place about half of the cakes into the hot pan, making sure they are in a single layer and there is space between each one. Cook until golden brown, turning once, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114272\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-fry-dry.jpg\" alt=\"Transfer to a paper-towel lined plate to drain.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114272\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a paper-towel lined plate to drain. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114271\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical.jpg\" alt=\"Transfer drained crab cakes to a platter and then fry the other half.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-114271\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer drained crab cakes to a platter and then fry the other half. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Serve at once with the spicy mayo alongside, or, for passed hors d’oeuvres, place the crab cakes on a platter, top with a little dollop of mayo and a sprinkle of green onion.\u003c/li>\n\u003cfigure id=\"attachment_114233\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-finish-full.jpg\" alt=\"Serve at once with the spicy mayo alongside, or, for passed hors d’oeuvres, place the crab cakes on a platter, top with a little dollop of mayo and a sprinkle of green onion.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114233\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish-full.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish-full-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish-full-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish-full-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish-full-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish-full-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish-full-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish-full-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish-full-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish-full-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve at once with the spicy mayo alongside, or, for passed hors d’oeuvres, place the crab cakes on a platter, top with a little dollop of mayo and a sprinkle of green onion. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Nothing says “let’s party!” like a platter of fresh crab cakes, especially when sweet, succulent Dungeness crab is in season. Serve these up with spicy Sriracha mayo for some real fireworks. ",
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"description": "Nothing says “let’s party!” like a platter of fresh crab cakes, especially when sweet, succulent Dungeness crab is in season. Serve these up with spicy Sriracha mayo for some real fireworks. ",
"title": "New Year’s Eve: Bite-Sized Crab Cakes with Spicy Sriracha Mayo | KQED",
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"headline": "New Year’s Eve: Bite-Sized Crab Cakes with Spicy Sriracha Mayo",
"datePublished": "2016-12-26T10:25:26-08:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I’m a big fan of sweet Dungeness crab, and when it’s in season I do my very best to eat as much of it as I possibly can. Last year was a real bummer, so I’m doubling up this year and making sure I make up for lost time. \u003c/p>\n\u003cp>Cracked crab with warm melted butter and Meyer lemons is awesome, but if you are having a party, it’s a bit of a messy undertaking. That’s where the beauty of crab cakes comes in. Yes, it’s a bit more work to pick all the crab, mix the ingredients together and fry them up, but if you love your friends and family (and yourself) you will find it in your heart to make crab cakes. Because, really, who doesn’t like a delicious crab cake (not looking at you vegetarians/vegans or those of you who are unfortunately allergic to our shell-fishy friends). \u003c/p>\n\u003cp>If you can find them and have a little extra time, cook live crabs; otherwise seek out a great seafood market that cooks them fresh each day. Try to avoid canned or frozen crab. As much as I love crab, I find the pre-cooked ones to be a bit too fishy-tasting, so I like to give it a gentle rinse in a fine-mesh strainer under cold water first. Be sure to pat it dry before moving on. You can certainly skip this step if you like the flavor! And to save some time, have your fishmonger clean and crack the crab for you. Then you just have to pull out all that succulent meat (and try to stop yourself from eating it all before you can get it into the mixing bowl).\u003c/p>\n\u003cfigure id=\"attachment_114269\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-crab.jpg\" alt=\"Fresh cleaned crab\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114269\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh cleaned crab \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I make these into little bite-sized cakes that you can pop into your mouth. Just line them up on a warm platter, dollop a little of the mayo on top, and serve away to your guests. They make very special hors d’oeuvres. You can also form these into larger patties to serve for lunch or dinner, or as a starter course to a more elaborate meal. \u003c/p>\n\u003cp>The spicy Sriracha mayo is a nice counterpoint to the sweet crab and green onion. If you don’t like it, just serve these with a lemony aioli, \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/12/28/new-years-heavenly-puffs-crab-hush-puppies-with-remoulade-sauce/\" target=\"_blank\">remoulade\u003c/a>, or even just slices of lemon.\u003c/p>\n\u003cfigure id=\"attachment_114241\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-finish5.jpg\" alt=\"Crab Cakes with Spicy Sriracha Mayo\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114241\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish5.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish5-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish5-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish5-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish5-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish5-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish5-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish5-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish5-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish5-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crab Cakes with Spicy Sriracha Mayo \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Crab Cakes with Spicy Sriracha Mayo\u003c/h2>\n\u003cp>\u003cem>Makes about 28 mini crab cakes\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>1 large egg (preferably organic), beaten\u003c/li>\n\u003cli>3 tbsp mayonnaise\u003c/li>\n\u003cli>2 green onions, finely chopped, plus 1 tbsp more for garnish\u003c/li>\n\u003cli>2 tsp finely chopped parsley\u003c/li>\n\u003cli>½ tsp finely grated lemon zest\u003c/li>\n\u003cli>About 1 lb fresh Dungeness crabmeat (from 2 crabs; 3 lbs total)\u003c/li>\n\u003cli>1 cup panko bread crumbs\u003c/li>\n\u003cli>1/2 cup canola oil\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Spicy mayo\u003c/em>\u003c/strong>\n\u003cli>1/2 cup mayonnaise\u003c/li>\n\u003cli>2 tsp Sriracha chili sauce, or to taste\u003c/li>\n\u003cli>2 tsp lemon juice\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_114268\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-crab-pick1.jpg\" alt=\"Pick out the crab meat from the cleaned fresh crabs.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114268\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-pick1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-pick1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-pick1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-pick1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-pick1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-pick1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-pick1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-pick1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-pick1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-pick1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pick out the crab meat from the cleaned fresh crabs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a medium bowl, whisk together the egg, mayo, green onion, parsley and lemon zest until combined. Gently stir in the crab meat and 1/2 cup panko bread crumbs. Form into approximately 40 mini crab cakes, each about 1 tablespoonful, pressing them together to hold. If not frying right away, put the cakes on a plate or platter, cover with plastic wrap and refrigerate until ready to fry; the cakes can be made up to 3 hours in advance.\u003c/li>\n\u003cfigure id=\"attachment_114265\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-crab-meat.jpg\" alt=\"Fresh picked crab meat.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114265\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-meat.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-meat-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-meat-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-meat-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-meat-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-meat-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-meat-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-meat-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-meat-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-meat-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh picked crab meat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114258\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-batter-egg.jpg\" alt=\"In a medium bowl add the egg, mayo, green onion, parsley and lemon zest, whisk together until combined.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114258\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-egg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-egg-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-egg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-egg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-egg-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-egg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-egg-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-egg-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-egg-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-egg-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a medium bowl add the egg, mayo, green onion, parsley and lemon zest, whisk together until combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114266\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients.jpg\" alt=\"Gently stir in the crab meat.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114266\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gently stir in the crab meat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114261\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1.jpg\" alt=\"Stir in 1/2 cup panko bread crumbs.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114261\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir in 1/2 cup panko bread crumbs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114257\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-balls.jpg\" alt=\"Form into approximately 40 mini crab cakes, each about 1 tablespoonful, pressing them together to hold.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114257\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-balls.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-balls-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-balls-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-balls-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-balls-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-balls-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-balls-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-balls-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-balls-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-balls-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Form into approximately 40 mini crab cakes, each about 1 tablespoonful, pressing them together to hold. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the spicy mayo, stir together all the ingredients in a small serving bowl. Cover and refrigerate; the sauce can be made up to 3 hours in advance.\u003c/li>\n\u003cfigure id=\"attachment_114278\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-sauce1.jpg\" alt=\"To make the spicy mayo, stir together all the ingredients in a small serving bowl. Cover and refrigerate\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114278\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-sauce1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-sauce1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-sauce1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-sauce1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-sauce1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-sauce1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-sauce1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-sauce1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-sauce1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-sauce1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the spicy mayo, stir together all the ingredients in a small serving bowl. Cover and refrigerate \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>When ready to fry, put the remaining 1/2 cup of panko bread crumbs onto a plate and lightly coat each side of each crab cake.\u003c/li>\n\u003cfigure id=\"attachment_114270\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-formed.jpg\" alt=\"Crab cakes ready to fry with added remainder of panko bread crumbs.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114270\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-formed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-formed-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-formed-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-formed-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-formed-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-formed-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-formed-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-formed-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-formed-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-formed-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crab cakes ready to fry with added remainder of panko bread crumbs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Heat the oil in a large nonstick frying pan over medium-high heat. Place about half of the cakes into the hot pan, making sure they are in a single layer and there is space between each one. Cook until golden brown, turning once, about 5 minutes. Transfer to a paper-towel lined plate to drain, then fry the other half.\u003c/li>\n\u003cfigure id=\"attachment_114273\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-fry.jpg\" alt=\"Place about half of the cakes into the hot pan, making sure they are in a single layer and there is space between each one. Cook until golden brown, turning once, about 5 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114273\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place about half of the cakes into the hot pan, making sure they are in a single layer and there is space between each one. Cook until golden brown, turning once, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114272\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-fry-dry.jpg\" alt=\"Transfer to a paper-towel lined plate to drain.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114272\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a paper-towel lined plate to drain. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114271\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical.jpg\" alt=\"Transfer drained crab cakes to a platter and then fry the other half.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-114271\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer drained crab cakes to a platter and then fry the other half. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Serve at once with the spicy mayo alongside, or, for passed hors d’oeuvres, place the crab cakes on a platter, top with a little dollop of mayo and a sprinkle of green onion.\u003c/li>\n\u003cfigure id=\"attachment_114233\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-finish-full.jpg\" alt=\"Serve at once with the spicy mayo alongside, or, for passed hors d’oeuvres, place the crab cakes on a platter, top with a little dollop of mayo and a sprinkle of green onion.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114233\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish-full.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish-full-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish-full-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish-full-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish-full-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish-full-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish-full-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish-full-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish-full-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish-full-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve at once with the spicy mayo alongside, or, for passed hors d’oeuvres, place the crab cakes on a platter, top with a little dollop of mayo and a sprinkle of green onion. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>Make this holiday truly spectacular with a feast to celebrate with friends and family. At the center of the table, a magnificent beef prime rib roast with plenty of savory jus. And you can't have roast beef without pillowy, eggy Yorkshire puddings alongside. Decadent creamed spinach is a steakhouse staple and will feel right at home alongside our favorite potatoes, British-style roasties. \u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/16/a-holiday-classic-slow-roasted-beef-prime-rib-roast/\" target=\"_blank\">\u003cstrong>A Holiday Classic: Slow-Roasted Beef Prime Rib Roast\u003c/strong>\u003c/a>\u003cbr>\nThis majestic prime rib will take center stage at your holiday gathering. It’s surprisingly easy to prepare, and certainly impressive to serve.\u003c/p>\n\u003cfigure id=\"attachment_114043\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/16/a-holiday-classic-slow-roasted-beef-prime-rib-roast/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-final.jpg\" alt=\"Slow-Roasted Beef Prime Rib Roast\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114043\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Slow-Roasted Beef Prime Rib Roast \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/19/a-holiday-christmas-classic-yorkshire-puddings/\" target=\"_blank\">\u003cstrong>A Christmas Holiday Classic: Yorkshire Puddings\u003c/strong>\u003c/a>\u003cbr>\nCrispy on the outside, custardy on the inside, these popover-like puffs are the best sidekick to a classic prime rib or roast beef. And they couldn’t be easier!\u003c/p>\n\u003cfigure id=\"attachment_114155\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/19/a-holiday-christmas-classic-yorkshire-puddings/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/yorkshire-pudding-finished.jpg\" alt=\"Yorkshire Puddings\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114155\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-finished.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-finished-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-finished-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-finished-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-finished-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-finished-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-finished-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-finished-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-finished-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-finished-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yorkshire Puddings \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/20/a-christmas-holiday-classic-creamed-spinach/\" target=\"_blank\">\u003cstrong>A Holiday Classic: Creamed Spinach\u003c/strong>\u003c/a>\u003cbr>\nRegardless of how you feel about vegetables, creamed spinach is a classic that the entire family will adore. Perfect served with a big meaty roast or steak!\u003c/p>\n\u003cfigure id=\"attachment_114182\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/20/a-christmas-holiday-classic-creamed-spinach/\" target=\"_blank\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/creamed-spinach-finish.jpg\" alt=\"Creamed Spinach\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114182\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Creamed Spinach \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2013/12/21/british-style-roasties-a-whole-new-potato/\" target=\"_blank\">\u003cstrong>British-Style Roasties: A Whole New Potato\u003c/strong>\u003c/a>\u003cbr>\nThese roasted potatoes are classic in the UK but unbeknownst to most Americans, so I’m going to introduce you. Meet the crispy, creamy, decadent rock stars of the potato world.\u003c/p>\n\u003cfigure id=\"attachment_114169\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2013/12/21/british-style-roasties-a-whole-new-potato/\" target=\"_blank\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/roasties-final11.jpg\" alt=\"British-Style Roasties\" width=\"1000\" height=\"669\" class=\"size-full wp-image-114169\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/roasties-final11.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/roasties-final11-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/roasties-final11-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/roasties-final11-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/roasties-final11-960x642.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/roasties-final11-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/roasties-final11-375x251.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/roasties-final11-520x348.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">British-Style Roasties \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003ch3>Bay Area Bites Holiday Dessert Recipes:\u003c/h3>\n\u003cli>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/12/20/holiday-dinner-dessert-sticky-toffee-pudding/\" target=\"_blank\">Holiday Dinner Dessert: Sticky Toffee Pudding\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/12/23/not-as-hard-as-you-think-deep-dark-chocolate-and-raspberry-souffles/\" target=\"_blank\">Not as Hard as You Think: Deep, Dark Chocolate and Raspberry Soufflés\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://ww2.kqed.org/bayareabites/2013/12/24/decandent-dessert-vanilla-panna-cotta-with-caramelized-blood-oranges/\" target=\"_blank\">Decadent Dessert: Vanilla Panna Cotta with Caramelized Blood Oranges\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/16/thanksgiving-dessert-classic-spiced-maple-pumpkin-pie/\" target=\"_blank\">Classic Spiced Maple Pumpkin Pie\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/11/14/crunchy-nutty-fruity-sweet-pear-almond-custard-tart-for-thanksgiving/\" target=\"_blank\">Crunchy, Nutty, Fruity, Sweet: Pear Almond Custard Tart\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://ww2.kqed.org/bayareabites/2013/11/27/all-american-dessert-recipe-classic-apple-pie-for-thanksgiving/\" target=\"_blank\">All-American Dessert Recipe: Classic Apple Pie\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://ww2.kqed.org/bayareabites/2013/11/26/thanksgiving-dessert-yeehaw-and-buttermilk-pie-with-fresh-cranberry-compote/\" target=\"_blank\">Yeehaw and Buttermilk Pie with Fresh Cranberry Compote\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://ww2.kqed.org/bayareabites/2013/11/25/thanksgiving-recipe-better-than-pumpkin-pie/\" target=\"_blank\">(Better than) Pumpkin Pie\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Make this holiday truly spectacular with a feast to celebrate with friends and family. At the center of the table, a magnificent beef prime rib roast with plenty of savory jus. And you can't have roast beef without pillowy, eggy Yorkshire puddings alongside. Decadent creamed spinach is a steakhouse staple and will feel right at home alongside our favorite potatoes, British-style roasties. \u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/16/a-holiday-classic-slow-roasted-beef-prime-rib-roast/\" target=\"_blank\">\u003cstrong>A Holiday Classic: Slow-Roasted Beef Prime Rib Roast\u003c/strong>\u003c/a>\u003cbr>\nThis majestic prime rib will take center stage at your holiday gathering. It’s surprisingly easy to prepare, and certainly impressive to serve.\u003c/p>\n\u003cfigure id=\"attachment_114043\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/16/a-holiday-classic-slow-roasted-beef-prime-rib-roast/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-final.jpg\" alt=\"Slow-Roasted Beef Prime Rib Roast\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114043\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Slow-Roasted Beef Prime Rib Roast \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/19/a-holiday-christmas-classic-yorkshire-puddings/\" target=\"_blank\">\u003cstrong>A Christmas Holiday Classic: Yorkshire Puddings\u003c/strong>\u003c/a>\u003cbr>\nCrispy on the outside, custardy on the inside, these popover-like puffs are the best sidekick to a classic prime rib or roast beef. And they couldn’t be easier!\u003c/p>\n\u003cfigure id=\"attachment_114155\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/19/a-holiday-christmas-classic-yorkshire-puddings/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/yorkshire-pudding-finished.jpg\" alt=\"Yorkshire Puddings\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114155\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-finished.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-finished-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-finished-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-finished-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-finished-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-finished-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-finished-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-finished-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-finished-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-finished-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yorkshire Puddings \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/20/a-christmas-holiday-classic-creamed-spinach/\" target=\"_blank\">\u003cstrong>A Holiday Classic: Creamed Spinach\u003c/strong>\u003c/a>\u003cbr>\nRegardless of how you feel about vegetables, creamed spinach is a classic that the entire family will adore. Perfect served with a big meaty roast or steak!\u003c/p>\n\u003cfigure id=\"attachment_114182\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/20/a-christmas-holiday-classic-creamed-spinach/\" target=\"_blank\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/creamed-spinach-finish.jpg\" alt=\"Creamed Spinach\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114182\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Creamed Spinach \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2013/12/21/british-style-roasties-a-whole-new-potato/\" target=\"_blank\">\u003cstrong>British-Style Roasties: A Whole New Potato\u003c/strong>\u003c/a>\u003cbr>\nThese roasted potatoes are classic in the UK but unbeknownst to most Americans, so I’m going to introduce you. Meet the crispy, creamy, decadent rock stars of the potato world.\u003c/p>\n\u003cfigure id=\"attachment_114169\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2013/12/21/british-style-roasties-a-whole-new-potato/\" target=\"_blank\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/roasties-final11.jpg\" alt=\"British-Style Roasties\" width=\"1000\" height=\"669\" class=\"size-full wp-image-114169\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/roasties-final11.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/roasties-final11-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/roasties-final11-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/roasties-final11-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/roasties-final11-960x642.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/roasties-final11-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/roasties-final11-375x251.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/roasties-final11-520x348.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">British-Style Roasties \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003ch3>Bay Area Bites Holiday Dessert Recipes:\u003c/h3>\n\u003cli>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/12/20/holiday-dinner-dessert-sticky-toffee-pudding/\" target=\"_blank\">Holiday Dinner Dessert: Sticky Toffee Pudding\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/12/23/not-as-hard-as-you-think-deep-dark-chocolate-and-raspberry-souffles/\" target=\"_blank\">Not as Hard as You Think: Deep, Dark Chocolate and Raspberry Soufflés\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://ww2.kqed.org/bayareabites/2013/12/24/decandent-dessert-vanilla-panna-cotta-with-caramelized-blood-oranges/\" target=\"_blank\">Decadent Dessert: Vanilla Panna Cotta with Caramelized Blood Oranges\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/16/thanksgiving-dessert-classic-spiced-maple-pumpkin-pie/\" target=\"_blank\">Classic Spiced Maple Pumpkin Pie\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/11/14/crunchy-nutty-fruity-sweet-pear-almond-custard-tart-for-thanksgiving/\" target=\"_blank\">Crunchy, Nutty, Fruity, Sweet: Pear Almond Custard Tart\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://ww2.kqed.org/bayareabites/2013/11/27/all-american-dessert-recipe-classic-apple-pie-for-thanksgiving/\" target=\"_blank\">All-American Dessert Recipe: Classic Apple Pie\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://ww2.kqed.org/bayareabites/2013/11/26/thanksgiving-dessert-yeehaw-and-buttermilk-pie-with-fresh-cranberry-compote/\" target=\"_blank\">Yeehaw and Buttermilk Pie with Fresh Cranberry Compote\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://ww2.kqed.org/bayareabites/2013/11/25/thanksgiving-recipe-better-than-pumpkin-pie/\" target=\"_blank\">(Better than) Pumpkin Pie\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "A Christmas Holiday Classic: Creamed Spinach",
"title": "A Christmas Holiday Classic: Creamed Spinach",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>Creamed spinach, in all its creamy gooey magnificence, is an absolute requirement when serving a thick juicy steak, prime rib, or roast beef. This is cold-weather comfort food at its finest, and a great way to get those healthy greens into those who may otherwise turn their noses up at the thought of eating a vegetable.\u003c/p>\n\u003cp>There’s a reason why this is traditional fare at steakhouses: alongside a perfectly seared, juicy steak and a steaming baked potato, creamed spinach can hold its own. For an upscale holiday dinner, it goes remarkably well with \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/16/a-holiday-classic-slow-roasted-beef-prime-rib-roast/\" target=\"_blank\">prime rib\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2016/12/19/a-holiday-christmas-classic-yorkshire-puddings/\" target=\"_blank\">Yorkshire puddings\u003c/a>, and \u003ca href=\"https://ww2.kqed.org/bayareabites/2013/12/21/british-style-roasties-a-whole-new-potato/\" target=\"_blank\">British-style roasties\u003c/a>.\u003c/p>\n\u003cp>If you like your creamed spinach a little thicker and heartier, cook the sauce down a bit longer. Once you add the spinach it will thin the sauce out slightly. If you like it a bit runnier, just add another little splash of cream to get it to the consistency you like. \u003c/p>\n\u003cp>And if you really want to get fancy, spoon the creamed spinach into a buttered baking dish, top with buttered fresh bread crumbs, and bake in a 400F oven until the bread crumbs are golden brown and the creamed spinach is bubbly.\u003c/p>\n\u003cfigure id=\"attachment_114200\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/creamed-spinach-finish1.jpg\" alt=\"Creamed Spinach\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Creamed Spinach \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Creamed Spinach\u003c/h2>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>6 tablespoons unsalted butter, plus more for buttering the dish\u003c/li>\n\u003cli>2 lbs fresh baby spinach\u003c/li>\n\u003cli>1 small yellow onion, finely chopped\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>3 tablespoons all-purpose flour\u003c/li>\n\u003cli>1 3/4 cups whole milk, plus more as needed\u003c/li>\n\u003cli>1/2 cup heavy cream\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a large frying pan or sauté pan over medium heat, melt 1/2 tablespoon of the butter. Add the spinach and cook, stirring often, just until barely wilted (you will have to do this in batches, add another ½ tbsp. butter as needed while cooking the spinach). Transfer to a fine-mesh sieve and press to remove as much liquid as possible. Transfer to a cutting board and roughly chop (if you like it more finely cut, cut it as you like it!). Set aside.\u003c/li>\n\u003cfigure id=\"attachment_114205\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/creamed-spinach-saute.jpg\" alt=\"In a large frying pan or sauté pan over medium heat, melt 1/2 tablespoon of the butter. Add the spinach and cook, stirring often, just until barely wilted.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114205\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-saute.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-saute-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-saute-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-saute-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-saute-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-saute-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-saute-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-saute-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-saute-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-saute-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large frying pan or sauté pan over medium heat, melt 1/2 tablespoon of the butter. Add the spinach and cook, stirring often, just until barely wilted. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114198\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/creamed-spinach-drain.jpg\" alt=\"Transfer to a fine-mesh sieve and press to remove as much liquid as possible.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114198\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-drain.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-drain-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-drain-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-drain-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-drain-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-drain-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-drain-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-drain-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-drain-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-drain-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a fine-mesh sieve and press to remove as much liquid as possible. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114195\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/creamed-spinach-chopped.jpg\" alt=\"Transfer to a cutting board and roughly chop.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114195\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-chopped.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-chopped-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-chopped-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-chopped-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-chopped-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-chopped-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-chopped-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-chopped-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-chopped-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-chopped-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a cutting board and roughly chop. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In the same pan, melt the remaining 5 tablespoons butter over medium heat. Add the onion and a sprinkle of salt and cook, stirring, until golden brown, about 10 minutes. Stir in the flour and let bubble for about 2 minutes. Gradually whisk in the milk, stirring until smooth. Whisk in the cream. Bring to a bubbling simmer and cook, stirring, until the sauce thickens slightly, 2 or 3 minutes. Season to taste with salt and pepper.\u003c/li>\n\u003cfigure id=\"attachment_114201\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/creamed-spinach-onion-flour.jpg\" alt=\"In the same pan, melt the remaining 5 tablespoons butter over medium heat. Add the onion and a sprinkle of salt and cook, stirring, until golden brown, about 10 minutes. Stir in the flour and let bubble for about 2 minutes. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114201\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-onion-flour.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-onion-flour-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-onion-flour-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-onion-flour-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-onion-flour-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-onion-flour-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-onion-flour-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-onion-flour-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-onion-flour-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-onion-flour-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In the same pan, melt the remaining 5 tablespoons butter over medium heat. Add the onion and a sprinkle of salt and cook, stirring, until golden brown, about 10 minutes. Stir in the flour and let bubble for about 2 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114203\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/creamed-spinach-roux.jpg\" alt=\"Gradually whisk in the milk, stirring until smooth. Whisk in the cream.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114203\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gradually whisk in the milk, stirring until smooth. Whisk in the cream. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114204\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/creamed-spinach-roux1.jpg\" alt=\"Bring to a bubbling simmer and cook, stirring, until the sauce thickens slightly, 2 or 3 minutes. Season to taste with salt and pepper.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114204\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bring to a bubbling simmer and cook, stirring, until the sauce thickens slightly, 2 or 3 minutes. Season to taste with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Stir in the reserved spinach. Gently warm through, adding a little more milk if you like a thinner consistency. Serve at once.\u003c/li>\n\u003cfigure id=\"attachment_114202\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/creamed-spinach-pan.jpg\" alt=\"Stir in the reserved spinach.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114202\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-pan.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-pan-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-pan-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-pan-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-pan-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-pan-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-pan-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-pan-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-pan-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-pan-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir in the reserved spinach. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114197\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/creamed-spinach-cook.jpg\" alt=\"Gently warm through, adding a little more milk if you like a thinner consistency.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114197\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-cook.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-cook-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-cook-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-cook-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-cook-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-cook-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-cook-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-cook-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-cook-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-cook-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gently warm through, adding a little more milk if you like a thinner consistency. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114209\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/creamed-spinach-finish2.jpg\" alt=\"Serve the creamed spinach at once.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114209\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the creamed spinach at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "114171 http://ww2.kqed.org/bayareabites/?p=114171",
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"excerpt": "Regardless of how you feel about vegetables, creamed spinach is a classic that the entire family will adore. Perfect served with a big meaty roast or steak!",
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"description": "Regardless of how you feel about vegetables, creamed spinach is a classic that the entire family will adore. Perfect served with a big meaty roast or steak!",
"title": "A Christmas Holiday Classic: Creamed Spinach | KQED",
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"headline": "A Christmas Holiday Classic: Creamed Spinach",
"datePublished": "2016-12-20T14:12:49-08:00",
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"slug": "a-christmas-holiday-classic-creamed-spinach",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Creamed spinach, in all its creamy gooey magnificence, is an absolute requirement when serving a thick juicy steak, prime rib, or roast beef. This is cold-weather comfort food at its finest, and a great way to get those healthy greens into those who may otherwise turn their noses up at the thought of eating a vegetable.\u003c/p>\n\u003cp>There’s a reason why this is traditional fare at steakhouses: alongside a perfectly seared, juicy steak and a steaming baked potato, creamed spinach can hold its own. For an upscale holiday dinner, it goes remarkably well with \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/16/a-holiday-classic-slow-roasted-beef-prime-rib-roast/\" target=\"_blank\">prime rib\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2016/12/19/a-holiday-christmas-classic-yorkshire-puddings/\" target=\"_blank\">Yorkshire puddings\u003c/a>, and \u003ca href=\"https://ww2.kqed.org/bayareabites/2013/12/21/british-style-roasties-a-whole-new-potato/\" target=\"_blank\">British-style roasties\u003c/a>.\u003c/p>\n\u003cp>If you like your creamed spinach a little thicker and heartier, cook the sauce down a bit longer. Once you add the spinach it will thin the sauce out slightly. If you like it a bit runnier, just add another little splash of cream to get it to the consistency you like. \u003c/p>\n\u003cp>And if you really want to get fancy, spoon the creamed spinach into a buttered baking dish, top with buttered fresh bread crumbs, and bake in a 400F oven until the bread crumbs are golden brown and the creamed spinach is bubbly.\u003c/p>\n\u003cfigure id=\"attachment_114200\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/creamed-spinach-finish1.jpg\" alt=\"Creamed Spinach\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Creamed Spinach \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Creamed Spinach\u003c/h2>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>6 tablespoons unsalted butter, plus more for buttering the dish\u003c/li>\n\u003cli>2 lbs fresh baby spinach\u003c/li>\n\u003cli>1 small yellow onion, finely chopped\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>3 tablespoons all-purpose flour\u003c/li>\n\u003cli>1 3/4 cups whole milk, plus more as needed\u003c/li>\n\u003cli>1/2 cup heavy cream\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a large frying pan or sauté pan over medium heat, melt 1/2 tablespoon of the butter. Add the spinach and cook, stirring often, just until barely wilted (you will have to do this in batches, add another ½ tbsp. butter as needed while cooking the spinach). Transfer to a fine-mesh sieve and press to remove as much liquid as possible. Transfer to a cutting board and roughly chop (if you like it more finely cut, cut it as you like it!). Set aside.\u003c/li>\n\u003cfigure id=\"attachment_114205\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/creamed-spinach-saute.jpg\" alt=\"In a large frying pan or sauté pan over medium heat, melt 1/2 tablespoon of the butter. Add the spinach and cook, stirring often, just until barely wilted.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114205\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-saute.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-saute-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-saute-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-saute-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-saute-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-saute-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-saute-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-saute-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-saute-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-saute-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large frying pan or sauté pan over medium heat, melt 1/2 tablespoon of the butter. Add the spinach and cook, stirring often, just until barely wilted. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114198\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/creamed-spinach-drain.jpg\" alt=\"Transfer to a fine-mesh sieve and press to remove as much liquid as possible.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114198\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-drain.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-drain-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-drain-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-drain-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-drain-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-drain-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-drain-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-drain-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-drain-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-drain-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a fine-mesh sieve and press to remove as much liquid as possible. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114195\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/creamed-spinach-chopped.jpg\" alt=\"Transfer to a cutting board and roughly chop.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114195\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-chopped.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-chopped-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-chopped-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-chopped-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-chopped-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-chopped-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-chopped-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-chopped-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-chopped-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-chopped-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a cutting board and roughly chop. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In the same pan, melt the remaining 5 tablespoons butter over medium heat. Add the onion and a sprinkle of salt and cook, stirring, until golden brown, about 10 minutes. Stir in the flour and let bubble for about 2 minutes. Gradually whisk in the milk, stirring until smooth. Whisk in the cream. Bring to a bubbling simmer and cook, stirring, until the sauce thickens slightly, 2 or 3 minutes. Season to taste with salt and pepper.\u003c/li>\n\u003cfigure id=\"attachment_114201\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/creamed-spinach-onion-flour.jpg\" alt=\"In the same pan, melt the remaining 5 tablespoons butter over medium heat. Add the onion and a sprinkle of salt and cook, stirring, until golden brown, about 10 minutes. Stir in the flour and let bubble for about 2 minutes. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114201\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-onion-flour.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-onion-flour-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-onion-flour-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-onion-flour-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-onion-flour-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-onion-flour-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-onion-flour-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-onion-flour-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-onion-flour-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-onion-flour-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In the same pan, melt the remaining 5 tablespoons butter over medium heat. Add the onion and a sprinkle of salt and cook, stirring, until golden brown, about 10 minutes. Stir in the flour and let bubble for about 2 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114203\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/creamed-spinach-roux.jpg\" alt=\"Gradually whisk in the milk, stirring until smooth. Whisk in the cream.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114203\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gradually whisk in the milk, stirring until smooth. Whisk in the cream. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114204\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/creamed-spinach-roux1.jpg\" alt=\"Bring to a bubbling simmer and cook, stirring, until the sauce thickens slightly, 2 or 3 minutes. Season to taste with salt and pepper.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114204\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bring to a bubbling simmer and cook, stirring, until the sauce thickens slightly, 2 or 3 minutes. Season to taste with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Stir in the reserved spinach. Gently warm through, adding a little more milk if you like a thinner consistency. Serve at once.\u003c/li>\n\u003cfigure id=\"attachment_114202\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/creamed-spinach-pan.jpg\" alt=\"Stir in the reserved spinach.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114202\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-pan.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-pan-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-pan-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-pan-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-pan-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-pan-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-pan-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-pan-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-pan-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-pan-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir in the reserved spinach. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114197\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/creamed-spinach-cook.jpg\" alt=\"Gently warm through, adding a little more milk if you like a thinner consistency.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114197\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-cook.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-cook-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-cook-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-cook-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-cook-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-cook-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-cook-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-cook-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-cook-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-cook-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gently warm through, adding a little more milk if you like a thinner consistency. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114209\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/creamed-spinach-finish2.jpg\" alt=\"Serve the creamed spinach at once.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114209\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the creamed spinach at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "A Holiday Christmas Classic: Yorkshire Puddings",
"title": "A Holiday Christmas Classic: Yorkshire Puddings",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>These heavenly puddings go hand in hand with roast beef or a classic beef prime rib roast. Crisp and golden brown on the outside and soft and eggy—almost custardy—on the inside, these individual love-puffs are very similar to popovers. \u003c/p>\n\u003cp>So, if you plan on making a \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/16/a-holiday-classic-slow-roasted-beef-prime-rib-roast/\" target=\"_blank\">big beefy roast\u003c/a> this holiday (or for any large gathering, especially those happening during the blustery winter season), I highly recommend you add these to the menu. In the UK it was be unthinkable to serve roast beef without Yorkshire puddings. \u003c/p>\n\u003cfigure id=\"attachment_114042\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/16/a-holiday-classic-slow-roasted-beef-prime-rib-roast/\" target=\"_blank\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-final-slice1.jpg\" alt=\"Slow-Roasted Beef Prime Rib Roast.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114042\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slow-Roasted Beef Prime Rib Roast.\u003c/figcaption>\u003c/a> \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figure>\n\u003cp>Not only do you create a partnership between the meat and the puddings by adding some of the melted beef fat to the muffin pan before baking, but these little puffs are idea for soaking up all those flavorful meaty juices. \u003c/p>\n\u003cp>I recommend making the batter ahead of time and letting it sit out at room temperature because it will decrease the amount of work that the batter has to do once it goes into the oven. A well-rested and non-chilled batter equals taller, puffier puddings.\u003c/p>\n\u003cp>Right when the puddings come out of the oven, be sure to pierce them with a skewer or a thin knife to release the steam that is trapped inside. This ensures they hold their shape. Serve them right away, as they are best warm from the oven (not that there will be any leftover!).\u003c/p>\n\u003cfigure id=\"attachment_114153\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-1.jpg\" alt=\"Right when the puddings come out of the oven, be sure to pierce them with a skewer or a thin knife to release the steam that is trapped inside. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114153\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Right when the puddings come out of the oven, be sure to pierce them with a skewer or a thin knife to release the steam that is trapped inside. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Yorkshire Puddings\u003c/h2>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>3 large eggs, at room temperature\u003c/li>\n\u003cli>1 1/4 cups whole milk\u003c/li>\n\u003cli>1 1/4 cups flour\u003c/li>\n\u003cli>1 teaspoon kosher salt\u003c/li>\n\u003cli>6 tbsp beef fat (from the roast)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>About an hour before your roast is ready to be taken out of the oven, in a bowl, whisk together the eggs, milk, flour, and salt. Pour the batter into a glass measuring pitcher. Cover and set aside at room temperature for at least 1 hour and up to 2 hours.\u003c/li>\n\u003cfigure id=\"attachment_114160\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/yorkshire-pudding-mix.jpg\" alt=\"About an hour before your roast is ready to be taken out of the oven, in a bowl, whisk together the eggs, milk, flour, and salt.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114160\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-mix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-mix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-mix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-mix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-mix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-mix-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">About an hour before your roast is ready to be taken out of the oven, in a bowl, whisk together the eggs, milk, flour, and salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>As soon as the roast comes out of the oven, increase the oven temperature to 425F. Measure out 6 tablespoons of the melted beef fat from the bottom of the roasting pan. Whisk 2 tablespoons of the beef fat into the reserved batter. Add 1 tsp beef fat to each cup of a 12-cup standard sized muffin pan (if your pan, like mine, has seen better days, you might want to spray it with nonstick cooking spray before adding anything to it).\u003c/li>\n\u003cfigure id=\"attachment_114161\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/yorkshire-pudding-batter.jpg\" alt=\"Whisk 2 tablespoons of the beef fat into the reserved batter.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114161\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-batter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-batter-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-batter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-batter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-batter-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-batter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-batter-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-batter-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-batter-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-batter-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Whisk 2 tablespoons of the beef fat into the reserved batter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Put the muffin pan with the beef fat into the oven for about 3 or 4 minutes, then remove it and carefully divide the batter between the muffin cups, filling them about 3/4 full. Return the pan to the oven and bake for 20 minutes without opening the oven door. Reduce the heat to 350F and continue to bake for 10 minutes longer.\u003c/li>\n\u003cfigure id=\"attachment_114147\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/yorkshire-pudding-muffin-tin.jpg\" alt=\"Put the muffin pan with the beef fat into the oven for about 3 or 4 minutes, then remove it and carefully divide the batter between the muffin cups, filling them about 3/4 full.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-114147\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-muffin-tin.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-muffin-tin-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-muffin-tin-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-muffin-tin-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-muffin-tin-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-muffin-tin-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-muffin-tin-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-muffin-tin-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-muffin-tin-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-muffin-tin-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Put the muffin pan with the beef fat into the oven for about 3 or 4 minutes, then remove it and carefully divide the batter between the muffin cups, filling them about 3/4 full. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114149\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/yorkshire-pudding-oven.jpg\" alt=\"Return the pan to the oven and bake for 20 minutes without opening the oven door. Reduce the heat to 350F and continue to bake for 10 minutes longer.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114149\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-oven.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-oven-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-oven-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-oven-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-oven-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-oven-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-oven-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-oven-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-oven-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-oven-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Return the pan to the oven and bake for 20 minutes without opening the oven door. Reduce the heat to 350F and continue to bake for 10 minutes longer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Remove the pan from the oven and, using a wooden skewer, pierce the puddings to release the steam. Serve at once with thick slices of the beef.\u003c/li>\n\u003cfigure id=\"attachment_114132\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke.jpg\" alt=\"Remove the pan from the oven and, using a wooden skewer, pierce the puddings to release the steam.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114132\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove the pan from the oven and, using a wooden skewer, pierce the puddings to release the steam. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114158\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/yorkshire-pudding-beef.jpg\" alt=\"Serve at once with thick slices of the beef.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114158\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-beef.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-beef-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-beef-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-beef-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-beef-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-beef-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-beef-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-beef-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-beef-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-beef-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve at once with thick slices of the beef. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Crispy on the outside, custardy on the inside, these popover-like puffs are the best sidekick to a classic prime rib or roast beef. And they couldn’t be easier!",
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"description": "Crispy on the outside, custardy on the inside, these popover-like puffs are the best sidekick to a classic prime rib or roast beef. And they couldn’t be easier!",
"title": "A Holiday Christmas Classic: Yorkshire Puddings | KQED",
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"headline": "A Holiday Christmas Classic: Yorkshire Puddings",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>These heavenly puddings go hand in hand with roast beef or a classic beef prime rib roast. Crisp and golden brown on the outside and soft and eggy—almost custardy—on the inside, these individual love-puffs are very similar to popovers. \u003c/p>\n\u003cp>So, if you plan on making a \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/16/a-holiday-classic-slow-roasted-beef-prime-rib-roast/\" target=\"_blank\">big beefy roast\u003c/a> this holiday (or for any large gathering, especially those happening during the blustery winter season), I highly recommend you add these to the menu. In the UK it was be unthinkable to serve roast beef without Yorkshire puddings. \u003c/p>\n\u003cfigure id=\"attachment_114042\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/16/a-holiday-classic-slow-roasted-beef-prime-rib-roast/\" target=\"_blank\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-final-slice1.jpg\" alt=\"Slow-Roasted Beef Prime Rib Roast.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114042\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slow-Roasted Beef Prime Rib Roast.\u003c/figcaption>\u003c/a> \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figure>\n\u003cp>Not only do you create a partnership between the meat and the puddings by adding some of the melted beef fat to the muffin pan before baking, but these little puffs are idea for soaking up all those flavorful meaty juices. \u003c/p>\n\u003cp>I recommend making the batter ahead of time and letting it sit out at room temperature because it will decrease the amount of work that the batter has to do once it goes into the oven. A well-rested and non-chilled batter equals taller, puffier puddings.\u003c/p>\n\u003cp>Right when the puddings come out of the oven, be sure to pierce them with a skewer or a thin knife to release the steam that is trapped inside. This ensures they hold their shape. Serve them right away, as they are best warm from the oven (not that there will be any leftover!).\u003c/p>\n\u003cfigure id=\"attachment_114153\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-1.jpg\" alt=\"Right when the puddings come out of the oven, be sure to pierce them with a skewer or a thin knife to release the steam that is trapped inside. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114153\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Right when the puddings come out of the oven, be sure to pierce them with a skewer or a thin knife to release the steam that is trapped inside. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Yorkshire Puddings\u003c/h2>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>3 large eggs, at room temperature\u003c/li>\n\u003cli>1 1/4 cups whole milk\u003c/li>\n\u003cli>1 1/4 cups flour\u003c/li>\n\u003cli>1 teaspoon kosher salt\u003c/li>\n\u003cli>6 tbsp beef fat (from the roast)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>About an hour before your roast is ready to be taken out of the oven, in a bowl, whisk together the eggs, milk, flour, and salt. Pour the batter into a glass measuring pitcher. Cover and set aside at room temperature for at least 1 hour and up to 2 hours.\u003c/li>\n\u003cfigure id=\"attachment_114160\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/yorkshire-pudding-mix.jpg\" alt=\"About an hour before your roast is ready to be taken out of the oven, in a bowl, whisk together the eggs, milk, flour, and salt.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114160\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-mix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-mix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-mix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-mix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-mix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-mix-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">About an hour before your roast is ready to be taken out of the oven, in a bowl, whisk together the eggs, milk, flour, and salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>As soon as the roast comes out of the oven, increase the oven temperature to 425F. Measure out 6 tablespoons of the melted beef fat from the bottom of the roasting pan. Whisk 2 tablespoons of the beef fat into the reserved batter. Add 1 tsp beef fat to each cup of a 12-cup standard sized muffin pan (if your pan, like mine, has seen better days, you might want to spray it with nonstick cooking spray before adding anything to it).\u003c/li>\n\u003cfigure id=\"attachment_114161\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/yorkshire-pudding-batter.jpg\" alt=\"Whisk 2 tablespoons of the beef fat into the reserved batter.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114161\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-batter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-batter-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-batter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-batter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-batter-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-batter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-batter-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-batter-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-batter-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-batter-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Whisk 2 tablespoons of the beef fat into the reserved batter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Put the muffin pan with the beef fat into the oven for about 3 or 4 minutes, then remove it and carefully divide the batter between the muffin cups, filling them about 3/4 full. Return the pan to the oven and bake for 20 minutes without opening the oven door. Reduce the heat to 350F and continue to bake for 10 minutes longer.\u003c/li>\n\u003cfigure id=\"attachment_114147\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/yorkshire-pudding-muffin-tin.jpg\" alt=\"Put the muffin pan with the beef fat into the oven for about 3 or 4 minutes, then remove it and carefully divide the batter between the muffin cups, filling them about 3/4 full.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-114147\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-muffin-tin.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-muffin-tin-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-muffin-tin-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-muffin-tin-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-muffin-tin-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-muffin-tin-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-muffin-tin-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-muffin-tin-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-muffin-tin-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-muffin-tin-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Put the muffin pan with the beef fat into the oven for about 3 or 4 minutes, then remove it and carefully divide the batter between the muffin cups, filling them about 3/4 full. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114149\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/yorkshire-pudding-oven.jpg\" alt=\"Return the pan to the oven and bake for 20 minutes without opening the oven door. Reduce the heat to 350F and continue to bake for 10 minutes longer.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114149\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-oven.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-oven-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-oven-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-oven-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-oven-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-oven-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-oven-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-oven-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-oven-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-oven-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Return the pan to the oven and bake for 20 minutes without opening the oven door. Reduce the heat to 350F and continue to bake for 10 minutes longer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Remove the pan from the oven and, using a wooden skewer, pierce the puddings to release the steam. Serve at once with thick slices of the beef.\u003c/li>\n\u003cfigure id=\"attachment_114132\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke.jpg\" alt=\"Remove the pan from the oven and, using a wooden skewer, pierce the puddings to release the steam.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114132\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove the pan from the oven and, using a wooden skewer, pierce the puddings to release the steam. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114158\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/yorkshire-pudding-beef.jpg\" alt=\"Serve at once with thick slices of the beef.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114158\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-beef.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-beef-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-beef-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-beef-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-beef-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-beef-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-beef-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-beef-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-beef-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-beef-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve at once with thick slices of the beef. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Bay Area Bites Guide to 10 Great Local Food Gifts for the Holidays",
"title": "Bay Area Bites Guide to 10 Great Local Food Gifts for the Holidays",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>As 2016--a seemingly endless year marked by losses large and small, local and worldwide--comes to a close, the holidays are a welcome reprieve. There’s family, biological or otherwise. There’s \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/12/14/taste-test-6-california-eggnogs/\" target=\"_blank\">eggnog\u003c/a>. And, of course, there are presents. Here are some locally made food gift ideas for the loved ones in your life, a reminder that even when the world is grim, food is still one of the most powerful ways of bringing people together.\u003c/p>\n\u003cfigure id=\"attachment_113968\" class=\"wp-caption alignleft\" style=\"max-width: 160px\">\u003cimg class=\"wp-image-113968 size-thumbnail\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/CherrywoodRye_Front-160x499.jpg\" alt=\"Cherrywood Rye Whiskey from Sonoma County Distilling Co.\" width=\"160\" height=\"499\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/CherrywoodRye_Front-160x499.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/CherrywoodRye_Front-800x2493.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/CherrywoodRye_Front-768x2393.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/CherrywoodRye_Front-1020x3178.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/CherrywoodRye_Front-1180x3677.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/CherrywoodRye_Front-960x2992.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/CherrywoodRye_Front-240x748.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/CherrywoodRye_Front-375x1169.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/CherrywoodRye_Front-520x1620.jpg 520w\" sizes=\"(max-width: 160px) 100vw, 160px\">\u003cfigcaption class=\"wp-caption-text\">Cherrywood Rye Whiskey from Sonoma County Distilling Co. \u003ccite>(Sonoma County Distilling Co.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Alcohol\u003c/h2>\n\u003cp>There’s a 2005 country song from singer Terri Clark where she sings about the world \u003ca href=\"https://www.youtube.com/watch?v=OXE-vP15cug\" target=\"_blank\">needing a drink\u003c/a>. While the lyrics are a quaint flashback to Bush-era politicking (“Too much tension between Miss Liberty/And The Eiffel tower”), Clark’s thesis remains relevant. Alcohol is a fairly foolproof gift (assuming you have evidence that your giftee does, in fact, imbibe) for everyone from boss to brother, and while you could go with an obvious bottle of red, why not shake things up with some locally made liquor? There’s a rye whiskey \u003ca href=\"http://sonomacountydistilling.com/\" target=\"_blank\">made in Sonoma County\u003c/a>, fruit brandy from \u003ca href=\"http://www.stgeorgespirits.com/\" target=\"_blank\">Alameda’s St. George\u003c/a>, or Seven Stills’ \u003ca href=\"http://www.sevenstillsofsf.com/craft-whiskey/\" target=\"_blank\">line of whiskeys\u003c/a> made from craft beers. If they’re not a fan of brown liquor, a bottle of \u003ca href=\"http://www.raffdistillerie.com/gin.html\" target=\"_blank\">Bummer and Lazarus gin\u003c/a> or \u003ca href=\"http://sutherlanddistilling.com/spirits/vodka/\" target=\"_blank\">Diablo’s Shadow vodka\u003c/a> from Livermore makes a fine alternative.\u003c/p>\n\u003cfigure id=\"attachment_114049\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-114049\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/itsit_cappuccino.jpg\" alt=\"Cappuccino IT`S-IT.\" width=\"1920\" height=\"1920\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-150x150.jpg 150w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cappuccino IT`S-IT. \u003ccite>(IT`S-IT)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Bay Area specialties for far-flung friends\u003c/h2>\n\u003cp>Maybe you have a friend who moved out of the Bay Area in an effort to experience “seasons,” or to “not spend 48% of my take-home pay on rent.” While they may enjoy their new city, we bet they miss certain local foods. While it’s hard (\u003ca href=\"https://www.quora.com/Is-there-any-way-to-send-a-burrito-from-San-Francisco-to-New-York-without-it-getting-bad-and-spoiling\" target=\"_blank\">but not impossible!\u003c/a>) to mail a burrito through the US Postal Service, there are plenty of classic Bay Area dishes that can be shipped through the mail. You can ship them pints of Secret Breakfast \u003ca href=\"https://www.goldbely.com/humphry-slocombe#shipping\" target=\"_blank\">from Humphry Slocombe\u003c/a>, or mail them 24 \u003ca href=\"https://www.itsiticecream.com/products/ice-cream/cappucino-its-it\" target=\"_blank\">Cappuccino Its-Its\u003c/a>. If your dad’s a pizza fanatic, send him a \u003ca href=\"https://www.foodydirect.com/restaurants/tony-s-pizza-napoletana/dishes\" target=\"_blank\">three pack of pies from Tony's Pizza Napoletana\u003c/a>. Thanks to Boudin Bakery, you can even \u003ca href=\"http://store.boudinbakery.com/storefront.aspx\" target=\"_blank\">mail sourdough bread\u003c/a>--a baguette, round or loaf in the shape of a crab--to your carb-obsessed sister in Jersey.\u003c/p>\n\u003cfigure id=\"attachment_113970\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113970\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/IMG_7933.jpg\" alt=\"Aprons from San Francisco's Lundy Way.\" width=\"1920\" height=\"1173\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933-160x98.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933-800x489.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933-768x469.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933-1020x623.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933-1180x721.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933-960x587.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933-240x147.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933-375x229.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933-520x318.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Aprons from San Francisco's Lundy Way. \u003ccite>(Lundy Way)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Kitchenware\u003c/h2>\n\u003cp>If you’re not careful, kitchen gifts can easily fall into the back-of-the-closet category of gift--make sure your giftee actually uses their kitchen (and not for \u003ca href=\"https://youtu.be/RpQn0M5bWMI?t=46s\" target=\"_blank\">Bradshaw-esque\u003c/a> clothing storage) before giving them something they’ll have to find room for in their tiny Bay Area home. If they do cook, kitchenware makes a thoughtful, functional gift. Head to the \u003ca href=\"https://towncutler.com/\" target=\"_blank\">Town Cutler\u003c/a> for pricy, lovingly handmade knives. Cooking gets messy; everyone could use a new apron to replace the one they filched from their college barista job. \u003ca href=\"http://www.lundyway.com/\" target=\"_blank\">Lundy Way \u003c/a>and \u003ca href=\"http://caysondesigns.com/aprons\" target=\"_blank\">Cayson Designs\u003c/a> both offer simple, sturdy designs made in San Francisco.\u003c/p>\n\u003cp>If you’re looking for something more ornamental, ceramic kitchenware is a way of gently telling your friend that they deserve better than that Ikea plate set they’ve had since Socks was in the White House. \u003ca href=\"http://www.heathceramics.com/\" target=\"_blank\">Heath\u003c/a> is a classic option but don’t miss newcomers like \u003ca href=\"http://atelierdion.com/\" target=\"_blank\">Atelier Dion \u003c/a>or \u003ca href=\"http://www.svenceramics.com/\" target=\"_blank\">Sven Ceramics\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_92762\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"size-full wp-image-92762\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/featured_pic.jpg\" alt=\"The New Parkway in Oakland Photo: Shelby Pope\" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/featured_pic.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/featured_pic-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/featured_pic-320x180.jpg 320w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">The New Parkway in Oakland Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003ch2>Movie date\u003c/h2>\n\u003cp>Movie tickets make an ideal gift for someone you don’t know very well--while you may not know whether your babysitter prefers subtitled meditations on the human condition or Michael Bay flicks, they’ll still enjoy a movie more than whatever scented candle is leftover at TJ Maxx. Instead of the Regals and AMCs, opt for a local theater, whether that’s the \u003ca href=\"http://www.thenewparkway.com/\" target=\"_blank\">New Parkway in Oakland\u003c/a> or San Francisco’s \u003ca href=\"http://www.roxie.com/\" target=\"_blank\">Roxie\u003c/a>. And if you’re feeling extra generous, get them a gift card to one of the many local theaters \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/02/07/bay-area-bites-guide-to-5-movie-theaters-serving-food-and-alcoholic-beverages/\" target=\"_blank\">that serve food and drinks\u003c/a>, and include enough for dinner in addition to tickets.\u003c/p>\n\u003cfigure id=\"attachment_113699\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg class=\"size-full wp-image-113699\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n.jpg\" alt=\"Chocolates from Hooker's Sweet Treats\" width=\"960\" height=\"720\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n-520x390.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Chocolates from Hooker's Sweet Treats \u003ccite>(Courtesy of Hooker's)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Dessert\u003c/h2>\n\u003cp>Sure, there are plenty of decadent savory holiday foods, but the real reason for all that holiday good cheer is the promise of dessert. If you want to earn a particularly warm welcome at your next gathering, bring something sweet. No time to \u003ca href=\"https://ww2.kqed.org/bayareabites/category/recipes/holiday-recipes/\" target=\"_blank\">make your own\u003c/a>? Check out our list of \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/29/bay-area-bites-guide-to-13-bay-area-chocolate-shops-and-gifts/\" target=\"_blank\">gift-worthy chocolatiers\u003c/a>, or pick up a buche noel from \u003ca href=\"http://www.tartinebakery.com/\" target=\"_blank\">Tartine\u003c/a>, sufganiyot from \u003ca href=\"http://www.saulsdeli.com/\" target=\"_blank\">Saul’s\u003c/a>, stollen from \u003ca href=\"http://cheeseboardcollective.coop/\" target=\"_blank\">Cheeseboard\u003c/a> or bibingka from \u003ca href=\"http://www.auntieemsfinefoods.com/\" target=\"_blank\">Auntie Em’s in Daly City\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_113971\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113971\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/DSC02505.jpg\" alt=\"One of the cooking classes available from Kitchen on Fire.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">One of the cooking classes available from Kitchen on Fire. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Cooking classes\u003c/h2>\n\u003cp>A cooking class is the perfect experience gift. As the old saying goes, give a man a fish and you feed him for a day; teach a man to fish via the gift of cooking classes and be guaranteed an invite to a demonstration of his newfound salmon-cooking abilities. The Bay Area offers cooking classes of every kind, from kid’s classes at \u003ca href=\"http://www.cucinabambini.com/\" target=\"_blank\">Cucina Bambini\u003c/a>, to a French-themed couples cooking lesson from \u003ca href=\"https://kitchenonfire.com/\" target=\"_blank\">Kitchen on Fire\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_31754\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg class=\"wp-image-31754 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/alicewaters500.jpg\" alt=\"Alice Waters - Chez Panisse. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\">\u003cfigcaption class=\"wp-caption-text\">Alice Waters - Chez Panisse. Photo by Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch2>A trip to an iconic Bay Area restaurant\u003c/h2>\n\u003cp>Even if you’ve lived in the Bay Area your entire life, there’s probably one or two famous sites you’ve never visited. Maybe you’ve never been to Alcatraz. Perhaps you’ve never stepped foot on Pier 39. I’ve never walked across the Golden Gate Bridge. You--and your loved ones--probably have restaurant equivalents. Make this the holiday to take someone to one of their bucket list restaurants, whether it’s finally making it to \u003ca href=\"http://www.yanksing.com/home.php\" target=\"_blank\">Yank Sing\u003c/a> with your cousin or taking your aunt who owns own every single Alice Waters cookbook to \u003ca href=\"http://www.chezpanisse.com/intro.php\" target=\"_blank\">Chez Panisse\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_113969\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113969\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Fern_Home-Cooked.jpg\" alt=\"Home Cooked: Essential Recipes for a New Way to Cook Kindle Edition by Anya Fernald.\" width=\"1920\" height=\"2425\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked-160x202.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked-800x1010.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked-768x970.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked-1020x1288.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked-1180x1490.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked-960x1213.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked-240x303.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked-375x474.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked-520x657.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Home Cooked: Essential Recipes for a New Way to Cook Kindle Edition\u003cbr>by Anya Fernald. \u003ccite>(Ten Speed Press)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Cookbooks\u003c/h2>\n\u003cp>People have been predicting the death of the cookbook for years, but year after year, they continue to top the bestseller list. This year, several local authors released cookbooks covering a wide variety of topics, suitable for everyone on your list. For the person in your life who’s committed to weeknight cooking--but who also wants to know how to cook over an open fire--pick up \u003ca href=\"http://www.belcampo.com/shop/uncategorized/home-cooked-by-anya-fernald/\" target=\"_blank\">\u003cem>Home Cooked\u003c/em>,\u003c/a> from Belcampo Meat Co founder Anya Fernald. \u003ca href=\"http://www.flavorsofoakland.com/preorder/flavors-of-oakland\" target=\"_blank\">\u003cem>Flavors of Oakland \u003c/em>\u003c/a>offers an impressive guide to the Town’s varied cuisines, from Hawaiian to Jewish. Bakers should get San Francisco food blogger Irving Lin’s book of creative desserts, \u003ca href=\"http://www.indiebound.org/book/9780544453739\" target=\"_blank\">\u003cem>Marbled, Swirled, and Layered\u003c/em>\u003c/a>. Your friend with the classy mid century modern bar cart? Get them Smuggler’s Cove’s \u003ca href=\"http://www.smugglerscovesf.com/book/\" target=\"_blank\">guide to tiki drinks\u003c/a> or \u003ca href=\"https://umamimart.com/products/the-complete-cocktail-manual\" target=\"_blank\">\u003cem>The Complete Cocktail Manual\u003c/em>\u003c/a> from local food writer Lou Bustamante.\u003c/p>\n\u003cfigure id=\"attachment_96961\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96961\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/IMG_2508-1920.jpg\" alt=\"Fusti, full of oil ready for tasting, all lined up at Amphora Nueva.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_2508-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_2508-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_2508-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_2508-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_2508-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_2508-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fusti, full of oil ready for tasting, all lined up at Amphora Nueva. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Ingredients\u003c/h2>\n\u003cp>One of the best gifts for a home cook is an intriguing ingredient they wouldn’t buy themselves. If they usually cook with McCormick spices, get them a gift set from \u003ca href=\"https://oaktownspiceshop.com/\" target=\"_blank\">Oaktown Spice Shop\u003c/a>. Upgrade their bottle of Trader Joe’s olive oil to one from \u003ca href=\"http://amphoranueva.com/\" target=\"_blank\">Amphora Nueva\u003c/a> or \u003ca href=\"https://www.mcevoyranch.com/olive-oil-and-table\" target=\"_blank\">McEvoy Ranch\u003c/a>. Are they into experimental cooking techniques like sous vide and foams? Pick them up one of Berkeley perfumer Mandy Aftel’s intense, concentrated \u003ca href=\"http://www.aftelier.com/category-s/1820.htm\" target=\"_blank\">Chef’s Essences\u003c/a>, in flavors like fir needle and shisho. Did your college kid just come back her Berlin study abroad with a taste for sauerkraut and \u003cem>Der Spiegel\u003c/em>? Build her a gift basket of her new favorites from \u003ca href=\"https://www.yelp.com/biz/lehrs-german-specialties-san-francisco\" target=\"_blank\">Lehr’s German Specialties\u003c/a>. Or pick someone up a gift card to a fancy grocery store like \u003ca href=\"http://www.berkeleybowl.com/\" target=\"_blank\">Berkeley Bowl\u003c/a>, \u003ca href=\"http://www.rainbow.coop/\" target=\"_blank\">Rainbow Grocery\u003c/a> or \u003ca href=\"http://www.biritemarket.com/\" target=\"_blank\">Bi-Rite\u003c/a> and pair it with strict instructions to use it on something special and delightfully non-essential.\u003c/p>\n\u003cfigure id=\"attachment_95701\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95701\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/POH14-112-2.jpg\" alt=\"A recent day in the kitchen at Open Hand.\" width=\"1920\" height=\"1278\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/POH14-112-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/POH14-112-2-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/POH14-112-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/POH14-112-2-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/POH14-112-2-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/POH14-112-2-960x639.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A recent day in the kitchen at Open Hand. \u003ccite>(Project Open Hand)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Donation\u003c/h2>\n\u003cp>Everyone appreciates a gift made in their name to a worthy charity. There are plenty of \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/16/your-bay-area-guide-to-holiday-volunteering-and-donations/\" target=\"_blank\">food-centric charities\u003c/a> doing important work in the Bay Area, and we’ve covered a few of them: there’s \u003ca href=\"https://www.openhand.org/\" target=\"_blank\">Project Open Hand\u003c/a>, which \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/04/28/project-open-hand-turns-30-an-iconic-san-francisco-nonprofit-looks-forward/\" target=\"_blank\">provides nutritious meals\u003c/a> for people with AIDS and other illnesses. Then there’s the \u003ca href=\"http://ceresproject.org/\" target=\"_blank\">Ceres Project\u003c/a>, a \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/03/31/ceres-community-project-brings-healing-food-and-youth-empowerment-to-alameda/\" target=\"_blank\">nonprofit that teaches teens to cook\u003c/a> while providing meals for Bay Area residents with serious illnesses. \u003ca href=\"http://www.rootsofchange.org/\" target=\"_blank\">Roots of Change\u003c/a> funds the kind of \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/13/how-oaklands-roots-of-change-transforms-food-policy-in-california/\" target=\"_blank\">important food policy research\u003c/a> that will probably come under threat during Trump’s presidency. The \u003ca href=\"http://oaklandfood.org/\" target=\"_blank\">Oakland Food Policy Council \u003c/a>wants to build an \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/10/12/race-money-and-food-talking-to-the-oakland-food-policy-council/\" target=\"_blank\">equitable food system\u003c/a> for The Town. In San Francisco, \u003ca href=\"https://www.projecthomelessconnect.org/\" target=\"_blank\">Project Homeless Connect\u003c/a> hosts all-in-one events where people experiencing homelessness can \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/12/07/shelter-is-just-the-beginning-project-homeless-connect-hosts-multi-service-events-to-help-homeless-san-franciscans/\" target=\"_blank\">secure everything from groceries to STD tests to wheelchair repair\u003c/a>. And don’t forgot your \u003ca href=\"https://www.sfmfoodbank.org/\" target=\"_blank\">local food banks\u003c/a>--they can always use donations, as can religious organizations like \u003ca href=\"https://www.glide.org/\" target=\"_blank\">Glide \u003c/a>and \u003ca href=\"https://www.stanthonysf.org/\" target=\"_blank\">St. Anthony’s\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>As 2016--a seemingly endless year marked by losses large and small, local and worldwide--comes to a close, the holidays are a welcome reprieve. There’s family, biological or otherwise. There’s \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/12/14/taste-test-6-california-eggnogs/\" target=\"_blank\">eggnog\u003c/a>. And, of course, there are presents. Here are some locally made food gift ideas for the loved ones in your life, a reminder that even when the world is grim, food is still one of the most powerful ways of bringing people together.\u003c/p>\n\u003cfigure id=\"attachment_113968\" class=\"wp-caption alignleft\" style=\"max-width: 160px\">\u003cimg class=\"wp-image-113968 size-thumbnail\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/CherrywoodRye_Front-160x499.jpg\" alt=\"Cherrywood Rye Whiskey from Sonoma County Distilling Co.\" width=\"160\" height=\"499\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/CherrywoodRye_Front-160x499.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/CherrywoodRye_Front-800x2493.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/CherrywoodRye_Front-768x2393.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/CherrywoodRye_Front-1020x3178.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/CherrywoodRye_Front-1180x3677.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/CherrywoodRye_Front-960x2992.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/CherrywoodRye_Front-240x748.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/CherrywoodRye_Front-375x1169.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/CherrywoodRye_Front-520x1620.jpg 520w\" sizes=\"(max-width: 160px) 100vw, 160px\">\u003cfigcaption class=\"wp-caption-text\">Cherrywood Rye Whiskey from Sonoma County Distilling Co. \u003ccite>(Sonoma County Distilling Co.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Alcohol\u003c/h2>\n\u003cp>There’s a 2005 country song from singer Terri Clark where she sings about the world \u003ca href=\"https://www.youtube.com/watch?v=OXE-vP15cug\" target=\"_blank\">needing a drink\u003c/a>. While the lyrics are a quaint flashback to Bush-era politicking (“Too much tension between Miss Liberty/And The Eiffel tower”), Clark’s thesis remains relevant. Alcohol is a fairly foolproof gift (assuming you have evidence that your giftee does, in fact, imbibe) for everyone from boss to brother, and while you could go with an obvious bottle of red, why not shake things up with some locally made liquor? There’s a rye whiskey \u003ca href=\"http://sonomacountydistilling.com/\" target=\"_blank\">made in Sonoma County\u003c/a>, fruit brandy from \u003ca href=\"http://www.stgeorgespirits.com/\" target=\"_blank\">Alameda’s St. George\u003c/a>, or Seven Stills’ \u003ca href=\"http://www.sevenstillsofsf.com/craft-whiskey/\" target=\"_blank\">line of whiskeys\u003c/a> made from craft beers. If they’re not a fan of brown liquor, a bottle of \u003ca href=\"http://www.raffdistillerie.com/gin.html\" target=\"_blank\">Bummer and Lazarus gin\u003c/a> or \u003ca href=\"http://sutherlanddistilling.com/spirits/vodka/\" target=\"_blank\">Diablo’s Shadow vodka\u003c/a> from Livermore makes a fine alternative.\u003c/p>\n\u003cfigure id=\"attachment_114049\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-114049\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/itsit_cappuccino.jpg\" alt=\"Cappuccino IT`S-IT.\" width=\"1920\" height=\"1920\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-150x150.jpg 150w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cappuccino IT`S-IT. \u003ccite>(IT`S-IT)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Bay Area specialties for far-flung friends\u003c/h2>\n\u003cp>Maybe you have a friend who moved out of the Bay Area in an effort to experience “seasons,” or to “not spend 48% of my take-home pay on rent.” While they may enjoy their new city, we bet they miss certain local foods. While it’s hard (\u003ca href=\"https://www.quora.com/Is-there-any-way-to-send-a-burrito-from-San-Francisco-to-New-York-without-it-getting-bad-and-spoiling\" target=\"_blank\">but not impossible!\u003c/a>) to mail a burrito through the US Postal Service, there are plenty of classic Bay Area dishes that can be shipped through the mail. You can ship them pints of Secret Breakfast \u003ca href=\"https://www.goldbely.com/humphry-slocombe#shipping\" target=\"_blank\">from Humphry Slocombe\u003c/a>, or mail them 24 \u003ca href=\"https://www.itsiticecream.com/products/ice-cream/cappucino-its-it\" target=\"_blank\">Cappuccino Its-Its\u003c/a>. If your dad’s a pizza fanatic, send him a \u003ca href=\"https://www.foodydirect.com/restaurants/tony-s-pizza-napoletana/dishes\" target=\"_blank\">three pack of pies from Tony's Pizza Napoletana\u003c/a>. Thanks to Boudin Bakery, you can even \u003ca href=\"http://store.boudinbakery.com/storefront.aspx\" target=\"_blank\">mail sourdough bread\u003c/a>--a baguette, round or loaf in the shape of a crab--to your carb-obsessed sister in Jersey.\u003c/p>\n\u003cfigure id=\"attachment_113970\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113970\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/IMG_7933.jpg\" alt=\"Aprons from San Francisco's Lundy Way.\" width=\"1920\" height=\"1173\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933-160x98.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933-800x489.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933-768x469.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933-1020x623.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933-1180x721.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933-960x587.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933-240x147.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933-375x229.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933-520x318.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Aprons from San Francisco's Lundy Way. \u003ccite>(Lundy Way)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Kitchenware\u003c/h2>\n\u003cp>If you’re not careful, kitchen gifts can easily fall into the back-of-the-closet category of gift--make sure your giftee actually uses their kitchen (and not for \u003ca href=\"https://youtu.be/RpQn0M5bWMI?t=46s\" target=\"_blank\">Bradshaw-esque\u003c/a> clothing storage) before giving them something they’ll have to find room for in their tiny Bay Area home. If they do cook, kitchenware makes a thoughtful, functional gift. Head to the \u003ca href=\"https://towncutler.com/\" target=\"_blank\">Town Cutler\u003c/a> for pricy, lovingly handmade knives. Cooking gets messy; everyone could use a new apron to replace the one they filched from their college barista job. \u003ca href=\"http://www.lundyway.com/\" target=\"_blank\">Lundy Way \u003c/a>and \u003ca href=\"http://caysondesigns.com/aprons\" target=\"_blank\">Cayson Designs\u003c/a> both offer simple, sturdy designs made in San Francisco.\u003c/p>\n\u003cp>If you’re looking for something more ornamental, ceramic kitchenware is a way of gently telling your friend that they deserve better than that Ikea plate set they’ve had since Socks was in the White House. \u003ca href=\"http://www.heathceramics.com/\" target=\"_blank\">Heath\u003c/a> is a classic option but don’t miss newcomers like \u003ca href=\"http://atelierdion.com/\" target=\"_blank\">Atelier Dion \u003c/a>or \u003ca href=\"http://www.svenceramics.com/\" target=\"_blank\">Sven Ceramics\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_92762\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"size-full wp-image-92762\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/featured_pic.jpg\" alt=\"The New Parkway in Oakland Photo: Shelby Pope\" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/featured_pic.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/featured_pic-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/featured_pic-320x180.jpg 320w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">The New Parkway in Oakland Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003ch2>Movie date\u003c/h2>\n\u003cp>Movie tickets make an ideal gift for someone you don’t know very well--while you may not know whether your babysitter prefers subtitled meditations on the human condition or Michael Bay flicks, they’ll still enjoy a movie more than whatever scented candle is leftover at TJ Maxx. Instead of the Regals and AMCs, opt for a local theater, whether that’s the \u003ca href=\"http://www.thenewparkway.com/\" target=\"_blank\">New Parkway in Oakland\u003c/a> or San Francisco’s \u003ca href=\"http://www.roxie.com/\" target=\"_blank\">Roxie\u003c/a>. And if you’re feeling extra generous, get them a gift card to one of the many local theaters \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/02/07/bay-area-bites-guide-to-5-movie-theaters-serving-food-and-alcoholic-beverages/\" target=\"_blank\">that serve food and drinks\u003c/a>, and include enough for dinner in addition to tickets.\u003c/p>\n\u003cfigure id=\"attachment_113699\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg class=\"size-full wp-image-113699\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n.jpg\" alt=\"Chocolates from Hooker's Sweet Treats\" width=\"960\" height=\"720\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n-520x390.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Chocolates from Hooker's Sweet Treats \u003ccite>(Courtesy of Hooker's)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Dessert\u003c/h2>\n\u003cp>Sure, there are plenty of decadent savory holiday foods, but the real reason for all that holiday good cheer is the promise of dessert. If you want to earn a particularly warm welcome at your next gathering, bring something sweet. No time to \u003ca href=\"https://ww2.kqed.org/bayareabites/category/recipes/holiday-recipes/\" target=\"_blank\">make your own\u003c/a>? Check out our list of \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/29/bay-area-bites-guide-to-13-bay-area-chocolate-shops-and-gifts/\" target=\"_blank\">gift-worthy chocolatiers\u003c/a>, or pick up a buche noel from \u003ca href=\"http://www.tartinebakery.com/\" target=\"_blank\">Tartine\u003c/a>, sufganiyot from \u003ca href=\"http://www.saulsdeli.com/\" target=\"_blank\">Saul’s\u003c/a>, stollen from \u003ca href=\"http://cheeseboardcollective.coop/\" target=\"_blank\">Cheeseboard\u003c/a> or bibingka from \u003ca href=\"http://www.auntieemsfinefoods.com/\" target=\"_blank\">Auntie Em’s in Daly City\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_113971\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113971\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/DSC02505.jpg\" alt=\"One of the cooking classes available from Kitchen on Fire.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">One of the cooking classes available from Kitchen on Fire. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Cooking classes\u003c/h2>\n\u003cp>A cooking class is the perfect experience gift. As the old saying goes, give a man a fish and you feed him for a day; teach a man to fish via the gift of cooking classes and be guaranteed an invite to a demonstration of his newfound salmon-cooking abilities. The Bay Area offers cooking classes of every kind, from kid’s classes at \u003ca href=\"http://www.cucinabambini.com/\" target=\"_blank\">Cucina Bambini\u003c/a>, to a French-themed couples cooking lesson from \u003ca href=\"https://kitchenonfire.com/\" target=\"_blank\">Kitchen on Fire\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_31754\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg class=\"wp-image-31754 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/alicewaters500.jpg\" alt=\"Alice Waters - Chez Panisse. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\">\u003cfigcaption class=\"wp-caption-text\">Alice Waters - Chez Panisse. Photo by Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch2>A trip to an iconic Bay Area restaurant\u003c/h2>\n\u003cp>Even if you’ve lived in the Bay Area your entire life, there’s probably one or two famous sites you’ve never visited. Maybe you’ve never been to Alcatraz. Perhaps you’ve never stepped foot on Pier 39. I’ve never walked across the Golden Gate Bridge. You--and your loved ones--probably have restaurant equivalents. Make this the holiday to take someone to one of their bucket list restaurants, whether it’s finally making it to \u003ca href=\"http://www.yanksing.com/home.php\" target=\"_blank\">Yank Sing\u003c/a> with your cousin or taking your aunt who owns own every single Alice Waters cookbook to \u003ca href=\"http://www.chezpanisse.com/intro.php\" target=\"_blank\">Chez Panisse\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_113969\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113969\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Fern_Home-Cooked.jpg\" alt=\"Home Cooked: Essential Recipes for a New Way to Cook Kindle Edition by Anya Fernald.\" width=\"1920\" height=\"2425\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked-160x202.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked-800x1010.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked-768x970.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked-1020x1288.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked-1180x1490.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked-960x1213.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked-240x303.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked-375x474.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked-520x657.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Home Cooked: Essential Recipes for a New Way to Cook Kindle Edition\u003cbr>by Anya Fernald. \u003ccite>(Ten Speed Press)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Cookbooks\u003c/h2>\n\u003cp>People have been predicting the death of the cookbook for years, but year after year, they continue to top the bestseller list. This year, several local authors released cookbooks covering a wide variety of topics, suitable for everyone on your list. For the person in your life who’s committed to weeknight cooking--but who also wants to know how to cook over an open fire--pick up \u003ca href=\"http://www.belcampo.com/shop/uncategorized/home-cooked-by-anya-fernald/\" target=\"_blank\">\u003cem>Home Cooked\u003c/em>,\u003c/a> from Belcampo Meat Co founder Anya Fernald. \u003ca href=\"http://www.flavorsofoakland.com/preorder/flavors-of-oakland\" target=\"_blank\">\u003cem>Flavors of Oakland \u003c/em>\u003c/a>offers an impressive guide to the Town’s varied cuisines, from Hawaiian to Jewish. Bakers should get San Francisco food blogger Irving Lin’s book of creative desserts, \u003ca href=\"http://www.indiebound.org/book/9780544453739\" target=\"_blank\">\u003cem>Marbled, Swirled, and Layered\u003c/em>\u003c/a>. Your friend with the classy mid century modern bar cart? Get them Smuggler’s Cove’s \u003ca href=\"http://www.smugglerscovesf.com/book/\" target=\"_blank\">guide to tiki drinks\u003c/a> or \u003ca href=\"https://umamimart.com/products/the-complete-cocktail-manual\" target=\"_blank\">\u003cem>The Complete Cocktail Manual\u003c/em>\u003c/a> from local food writer Lou Bustamante.\u003c/p>\n\u003cfigure id=\"attachment_96961\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96961\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/IMG_2508-1920.jpg\" alt=\"Fusti, full of oil ready for tasting, all lined up at Amphora Nueva.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_2508-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_2508-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_2508-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_2508-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_2508-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_2508-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fusti, full of oil ready for tasting, all lined up at Amphora Nueva. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Ingredients\u003c/h2>\n\u003cp>One of the best gifts for a home cook is an intriguing ingredient they wouldn’t buy themselves. If they usually cook with McCormick spices, get them a gift set from \u003ca href=\"https://oaktownspiceshop.com/\" target=\"_blank\">Oaktown Spice Shop\u003c/a>. Upgrade their bottle of Trader Joe’s olive oil to one from \u003ca href=\"http://amphoranueva.com/\" target=\"_blank\">Amphora Nueva\u003c/a> or \u003ca href=\"https://www.mcevoyranch.com/olive-oil-and-table\" target=\"_blank\">McEvoy Ranch\u003c/a>. Are they into experimental cooking techniques like sous vide and foams? Pick them up one of Berkeley perfumer Mandy Aftel’s intense, concentrated \u003ca href=\"http://www.aftelier.com/category-s/1820.htm\" target=\"_blank\">Chef’s Essences\u003c/a>, in flavors like fir needle and shisho. Did your college kid just come back her Berlin study abroad with a taste for sauerkraut and \u003cem>Der Spiegel\u003c/em>? Build her a gift basket of her new favorites from \u003ca href=\"https://www.yelp.com/biz/lehrs-german-specialties-san-francisco\" target=\"_blank\">Lehr’s German Specialties\u003c/a>. Or pick someone up a gift card to a fancy grocery store like \u003ca href=\"http://www.berkeleybowl.com/\" target=\"_blank\">Berkeley Bowl\u003c/a>, \u003ca href=\"http://www.rainbow.coop/\" target=\"_blank\">Rainbow Grocery\u003c/a> or \u003ca href=\"http://www.biritemarket.com/\" target=\"_blank\">Bi-Rite\u003c/a> and pair it with strict instructions to use it on something special and delightfully non-essential.\u003c/p>\n\u003cfigure id=\"attachment_95701\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95701\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/POH14-112-2.jpg\" alt=\"A recent day in the kitchen at Open Hand.\" width=\"1920\" height=\"1278\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/POH14-112-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/POH14-112-2-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/POH14-112-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/POH14-112-2-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/POH14-112-2-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/POH14-112-2-960x639.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A recent day in the kitchen at Open Hand. \u003ccite>(Project Open Hand)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Donation\u003c/h2>\n\u003cp>Everyone appreciates a gift made in their name to a worthy charity. There are plenty of \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/16/your-bay-area-guide-to-holiday-volunteering-and-donations/\" target=\"_blank\">food-centric charities\u003c/a> doing important work in the Bay Area, and we’ve covered a few of them: there’s \u003ca href=\"https://www.openhand.org/\" target=\"_blank\">Project Open Hand\u003c/a>, which \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/04/28/project-open-hand-turns-30-an-iconic-san-francisco-nonprofit-looks-forward/\" target=\"_blank\">provides nutritious meals\u003c/a> for people with AIDS and other illnesses. Then there’s the \u003ca href=\"http://ceresproject.org/\" target=\"_blank\">Ceres Project\u003c/a>, a \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/03/31/ceres-community-project-brings-healing-food-and-youth-empowerment-to-alameda/\" target=\"_blank\">nonprofit that teaches teens to cook\u003c/a> while providing meals for Bay Area residents with serious illnesses. \u003ca href=\"http://www.rootsofchange.org/\" target=\"_blank\">Roots of Change\u003c/a> funds the kind of \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/13/how-oaklands-roots-of-change-transforms-food-policy-in-california/\" target=\"_blank\">important food policy research\u003c/a> that will probably come under threat during Trump’s presidency. The \u003ca href=\"http://oaklandfood.org/\" target=\"_blank\">Oakland Food Policy Council \u003c/a>wants to build an \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/10/12/race-money-and-food-talking-to-the-oakland-food-policy-council/\" target=\"_blank\">equitable food system\u003c/a> for The Town. In San Francisco, \u003ca href=\"https://www.projecthomelessconnect.org/\" target=\"_blank\">Project Homeless Connect\u003c/a> hosts all-in-one events where people experiencing homelessness can \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/12/07/shelter-is-just-the-beginning-project-homeless-connect-hosts-multi-service-events-to-help-homeless-san-franciscans/\" target=\"_blank\">secure everything from groceries to STD tests to wheelchair repair\u003c/a>. And don’t forgot your \u003ca href=\"https://www.sfmfoodbank.org/\" target=\"_blank\">local food banks\u003c/a>--they can always use donations, as can religious organizations like \u003ca href=\"https://www.glide.org/\" target=\"_blank\">Glide \u003c/a>and \u003ca href=\"https://www.stanthonysf.org/\" target=\"_blank\">St. Anthony’s\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "A Holiday Classic: Slow-Roasted Beef Prime Rib Roast",
"title": "A Holiday Classic: Slow-Roasted Beef Prime Rib Roast",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>Quite a few years ago, my family and I got tired of serving up yet another turkey dinner at Christmastime. I mean, Thanksgiving and Christmas are barely 4 weeks apart (sometimes more, sometimes less). Who really, truly wants to eat turkey again so soon? So my brother and I took it upon ourselves to come up with the ultimate feast. A once-a-year extravaganza of food we would never normally cook, mostly due to budget and health considerations. Say hello to the roast.\u003c/p>\n\u003cp>For me, one of the most elaborate things you can bestow upon your dinner party is a glorious roast. From a \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/12/17/a-holiday-feast-roasted-beef-tenderloin-with-port-shallot-and-mushroom-sauce/\" target=\"_blank\" rel=\"noopener\">whole beef tenderloin\u003c/a> to a \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/12/18/holiday-dinner-main-dish-roast-rack-of-lamb-with-garlic-and-herb-butter/\" target=\"_blank\" rel=\"noopener\">rack of lamb\u003c/a>, over the years we’ve served them all. I find this elaborate because I don’t normally eat a ton of meat, either regularly or in one sitting. And to serve a roast, you typically need to have quite a few guests to help you devour it (because we certainly don’t want any tiny little morsel of it to go to waste).\u003c/p>\n\u003cp>This year, we decided to go classic old-school: prime rib. This feeds both the Texan in me and my brother, and the Brit in my husband. To create the ultimate steakhouse dinner, make this prime rib roast with the jus (a well-seasoned, light gravy) along with the \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/19/a-holiday-christmas-classic-yorkshire-puddings/\" target=\"_blank\" rel=\"noopener\">Yorkshire puddings\u003c/a> and creamed spinach that we added to the menu this year.\u003c/p>\n\u003cp>Seek out the best quality roast you can find from a reputable butcher. Look for a first cut, 3-bone prime rib which gives you more meat and less fat. That being said, you want to make sure that you get a roast that has nice marbling throughout. If you really want to splurge, be sure to ask for Prime grade beef, rather than Choice which is what most supermarkets carry.\u003c/p>\n\u003cfigure id=\"attachment_114052\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114052\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-raw.jpg\" alt=\"Beef Prime Rib Roast\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beef Prime Rib Roast \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You can leave the ribs attached to the roast if you like, but to make carving easier once the roast is cooked, ask your butcher (or do it yourself!) ahead of time to cut the ribs off of the roast. Then reserve the bones, and re-attach them to the roast after browning using kitchen string or butcher’s twine. The other advantage of doing this is that it allows you to add the rib bones to the jus when finishing it before serving—another beefy layer of flavor.\u003c/p>\n\u003ch2>Recipe: Slow-Roasted Beef Prime Rib Roast\u003c/h2>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>One 3-bone standing beef rib roast (about 7 lbs)\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>2 cups good-quality beef stock (ideally from the freezer section)\u003c/li>\n\u003cli>1 cup dry, full-bodied red wine\u003c/li>\n\u003cli>2 or 3 sprigs fresh thyme\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Remove the roast about 2 hours prior to cooking (a roast of this magnitude benefits from being closer to room temperature prior to roasting for more even cooking). Cut the bones away from the roast (you can have your butcher do this), then lay the bones on a cutting board and set the roast on top, making sure that the roast is positioned on the bones where it was cut. Using butcher’s twine or kitchen string, tie the roast twice between the bones, running parallel to the bones, and re-attaching the bones to the roast. This will help keep the roast intact and ensure that it doesn’t overcook.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114065\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114065\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-raw-string.jpg\" alt=\"Using butcher’s twine or kitchen string, tie the roast twice between the bones, running parallel to the bones, and re-attaching the bones to the roast. This will help keep the roast intact and ensure that it doesn’t overcook.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-string.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-string-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-string-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-string-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-string-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-string-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-string-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-string-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-string-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-string-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using butcher’s twine or kitchen string, tie the roast twice between the bones, running parallel to the bones, and re-attaching the bones to the roast. This will help keep the roast intact and ensure that it doesn’t overcook. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Pat the roast dry with paper towels, then sprinkle it generously all over with salt and pepper.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114053\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114053\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-salt-pepper.jpg\" alt=\"Sprinkle it generously all over with salt and pepper.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-salt-pepper.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-salt-pepper-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-salt-pepper-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-salt-pepper-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-salt-pepper-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-salt-pepper-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-salt-pepper-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-salt-pepper-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-salt-pepper-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-salt-pepper-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle it generously all over with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 325F, positioning the oven rack in the lower third of the oven. Heat a heavy roasting pan large enough to fit the roast over medium-high heat on the stovetop. Sear the roast fat side down until well browned. Sear the rest of the roast all over until well browned.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114051\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114051\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-raw-pan.jpg\" alt=\"Heat a heavy roasting pan large enough to fit the roast over medium-high heat on the stovetop. Sear the roast fat side down until well browned.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-pan.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-pan-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-pan-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-pan-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-pan-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-pan-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-pan-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-pan-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-pan-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-pan-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Heat a heavy roasting pan large enough to fit the roast over medium-high heat on the stovetop. Sear the roast fat side down until well browned. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114055\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114055\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-seared.jpg\" alt=\"Sear the rest of the roast all over until well browned.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-seared.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-seared-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-seared-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-seared-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-seared-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-seared-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-seared-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-seared-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-seared-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-seared-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sear the rest of the roast all over until well browned. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Pull out the roast, add a roasting rack and place the roast bone-side-down on the roasting rack. Transfer to the oven.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114061\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114061\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-grate.jpg\" alt=\"Pull out the roast, add a roasting rack and place the roast bone-side-down on the roasting rack. Transfer to the oven.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-grate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-grate-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-grate-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-grate-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-grate-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-grate-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-grate-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-grate-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-grate-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-grate-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pull out the roast, add a roasting rack and place the roast bone-side-down on the roasting rack. Transfer to the oven. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Roast until a meat thermometer registers 115F for rare or 125F for medium-rare, about 1 ½ to 2 hours. It’s imperative to have a meat thermometer for this purpose, you don’t want to just guesstimate! Remove the roast from the oven, transfer the roast to a carving board, and tent it loosely with foil. Let the roast stand for about 30 minutes before carving. This “resting” period allows the juices to redistribute and will result in a juicier, more tender roast. The internal temperature of the roast will continue to rise as it rests. This also leaves you with the perfect opportunity to make Yorkshire Puddings.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114037\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114037\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-cooked-pan.jpg\" alt=\"Roast until a meat thermometer registers 115F for rare or 125F for medium-rare, about 1 ½ to 2 hours.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-cooked-pan.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-cooked-pan-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-cooked-pan-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-cooked-pan-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-cooked-pan-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-cooked-pan-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-cooked-pan-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-cooked-pan-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-cooked-pan-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-cooked-pan-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast until a meat thermometer registers 115F for rare or 125F for medium-rare, about 1 ½ to 2 hours. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114044\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114044\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-final1.jpg\" alt=\"Remove the roast from the oven, transfer the roast to a carving board, and tent it loosely with foil. Let the roast stand for about 30 minutes before carving.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove the roast from the oven, transfer the roast to a carving board, and tent it loosely with foil. Let the roast stand for about 30 minutes before carving. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>While the roast is resting and the Yorkshire puddings are baking, pour the fat and juices into a gravy separator and remove the fat (reserving 6 tbsp for the puddings). Return the juices to the roasting pan and set the pan on the stovetop over medium heat (you may need to put it over the griddle burner or 2 burners). Add the beef stock, wine, and thyme sprigs. Cut the strings on the roast and put the bones in the roasting pan. Using a wooden spatula, scrape the browned bits off the pan bottom. Let simmer until reduced by half, about 15 minutes. Strain into a gravy boat.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114050\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114050\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-juice.jpg\" alt=\"While the roast is resting and the Yorkshire puddings are baking, pour the fat and juices into a gravy separator and remove the fat (reserving 6 tbsp for the puddings)\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">While the roast is resting and the \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/19/a-holiday-christmas-classic-yorkshire-puddings/\" target=\"_blank\" rel=\"noopener\">Yorkshire puddings\u003c/a> are baking, pour the fat and juices into a gravy separator and remove the fat (reserving 6 tbsp for the puddings) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114048\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114048\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-juice-pan.jpg\" alt=\"Return the juices to the roasting pan and set the pan on the stovetop over medium heat (you may need to put it over the griddle burner or 2 burners). Add the beef stock, wine, and thyme sprigs.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-pan.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-pan-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-pan-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-pan-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-pan-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-pan-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-pan-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-pan-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-pan-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-pan-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Return the juices to the roasting pan and set the pan on the stovetop over medium heat (you may need to put it over the griddle burner or 2 burners). Add the beef stock, wine, and thyme sprigs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114045\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114045\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-gravy-strain.jpg\" alt=\"Let simmer until reduced by half, about 15 minutes. Strain into a bowl or gravy boat.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-gravy-strain.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-gravy-strain-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-gravy-strain-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-gravy-strain-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-gravy-strain-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-gravy-strain-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-gravy-strain-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-gravy-strain-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-gravy-strain-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-gravy-strain-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let simmer until reduced by half, about 15 minutes. Strain into a bowl or gravy boat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114047\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114047\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-juice-bowl.jpg\" alt=\"The strained jus.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-bowl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-bowl-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-bowl-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-bowl-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-bowl-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-bowl-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-bowl-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-bowl-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-bowl-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-bowl-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The strained jus. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To serve, carve the roast into 1/4 to 1/2 inch thick slices. Serve with the jus and \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/19/a-holiday-christmas-classic-yorkshire-puddings/\" target=\"_blank\" rel=\"noopener\">Yorkshire Puddings\u003c/a> alongside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114042\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114042\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-final-slice1.jpg\" alt=\"To serve, carve the roast into 1/4 to 1/2 inch thick slices.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To serve, carve the roast into 1/4 to 1/2 inch thick slices. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "This majestic prime rib will take center stage at your holiday gathering. It’s surprisingly easy to prepare, and certainly impressive to serve.",
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"description": "This majestic prime rib will take center stage at your holiday gathering. It’s surprisingly easy to prepare, and certainly impressive to serve.",
"title": "A Holiday Classic: Slow-Roasted Beef Prime Rib Roast | KQED",
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"headline": "A Holiday Classic: Slow-Roasted Beef Prime Rib Roast",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Quite a few years ago, my family and I got tired of serving up yet another turkey dinner at Christmastime. I mean, Thanksgiving and Christmas are barely 4 weeks apart (sometimes more, sometimes less). Who really, truly wants to eat turkey again so soon? So my brother and I took it upon ourselves to come up with the ultimate feast. A once-a-year extravaganza of food we would never normally cook, mostly due to budget and health considerations. Say hello to the roast.\u003c/p>\n\u003cp>For me, one of the most elaborate things you can bestow upon your dinner party is a glorious roast. From a \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/12/17/a-holiday-feast-roasted-beef-tenderloin-with-port-shallot-and-mushroom-sauce/\" target=\"_blank\" rel=\"noopener\">whole beef tenderloin\u003c/a> to a \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/12/18/holiday-dinner-main-dish-roast-rack-of-lamb-with-garlic-and-herb-butter/\" target=\"_blank\" rel=\"noopener\">rack of lamb\u003c/a>, over the years we’ve served them all. I find this elaborate because I don’t normally eat a ton of meat, either regularly or in one sitting. And to serve a roast, you typically need to have quite a few guests to help you devour it (because we certainly don’t want any tiny little morsel of it to go to waste).\u003c/p>\n\u003cp>This year, we decided to go classic old-school: prime rib. This feeds both the Texan in me and my brother, and the Brit in my husband. To create the ultimate steakhouse dinner, make this prime rib roast with the jus (a well-seasoned, light gravy) along with the \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/19/a-holiday-christmas-classic-yorkshire-puddings/\" target=\"_blank\" rel=\"noopener\">Yorkshire puddings\u003c/a> and creamed spinach that we added to the menu this year.\u003c/p>\n\u003cp>Seek out the best quality roast you can find from a reputable butcher. Look for a first cut, 3-bone prime rib which gives you more meat and less fat. That being said, you want to make sure that you get a roast that has nice marbling throughout. If you really want to splurge, be sure to ask for Prime grade beef, rather than Choice which is what most supermarkets carry.\u003c/p>\n\u003cfigure id=\"attachment_114052\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114052\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-raw.jpg\" alt=\"Beef Prime Rib Roast\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beef Prime Rib Roast \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You can leave the ribs attached to the roast if you like, but to make carving easier once the roast is cooked, ask your butcher (or do it yourself!) ahead of time to cut the ribs off of the roast. Then reserve the bones, and re-attach them to the roast after browning using kitchen string or butcher’s twine. The other advantage of doing this is that it allows you to add the rib bones to the jus when finishing it before serving—another beefy layer of flavor.\u003c/p>\n\u003ch2>Recipe: Slow-Roasted Beef Prime Rib Roast\u003c/h2>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>One 3-bone standing beef rib roast (about 7 lbs)\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>2 cups good-quality beef stock (ideally from the freezer section)\u003c/li>\n\u003cli>1 cup dry, full-bodied red wine\u003c/li>\n\u003cli>2 or 3 sprigs fresh thyme\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Remove the roast about 2 hours prior to cooking (a roast of this magnitude benefits from being closer to room temperature prior to roasting for more even cooking). Cut the bones away from the roast (you can have your butcher do this), then lay the bones on a cutting board and set the roast on top, making sure that the roast is positioned on the bones where it was cut. Using butcher’s twine or kitchen string, tie the roast twice between the bones, running parallel to the bones, and re-attaching the bones to the roast. This will help keep the roast intact and ensure that it doesn’t overcook.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114065\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114065\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-raw-string.jpg\" alt=\"Using butcher’s twine or kitchen string, tie the roast twice between the bones, running parallel to the bones, and re-attaching the bones to the roast. This will help keep the roast intact and ensure that it doesn’t overcook.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-string.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-string-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-string-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-string-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-string-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-string-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-string-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-string-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-string-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-string-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using butcher’s twine or kitchen string, tie the roast twice between the bones, running parallel to the bones, and re-attaching the bones to the roast. This will help keep the roast intact and ensure that it doesn’t overcook. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Pat the roast dry with paper towels, then sprinkle it generously all over with salt and pepper.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114053\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114053\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-salt-pepper.jpg\" alt=\"Sprinkle it generously all over with salt and pepper.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-salt-pepper.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-salt-pepper-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-salt-pepper-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-salt-pepper-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-salt-pepper-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-salt-pepper-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-salt-pepper-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-salt-pepper-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-salt-pepper-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-salt-pepper-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle it generously all over with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 325F, positioning the oven rack in the lower third of the oven. Heat a heavy roasting pan large enough to fit the roast over medium-high heat on the stovetop. Sear the roast fat side down until well browned. Sear the rest of the roast all over until well browned.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114051\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114051\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-raw-pan.jpg\" alt=\"Heat a heavy roasting pan large enough to fit the roast over medium-high heat on the stovetop. Sear the roast fat side down until well browned.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-pan.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-pan-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-pan-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-pan-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-pan-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-pan-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-pan-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-pan-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-pan-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-pan-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Heat a heavy roasting pan large enough to fit the roast over medium-high heat on the stovetop. Sear the roast fat side down until well browned. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114055\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114055\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-seared.jpg\" alt=\"Sear the rest of the roast all over until well browned.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-seared.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-seared-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-seared-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-seared-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-seared-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-seared-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-seared-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-seared-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-seared-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-seared-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sear the rest of the roast all over until well browned. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Pull out the roast, add a roasting rack and place the roast bone-side-down on the roasting rack. Transfer to the oven.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114061\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114061\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-grate.jpg\" alt=\"Pull out the roast, add a roasting rack and place the roast bone-side-down on the roasting rack. Transfer to the oven.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-grate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-grate-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-grate-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-grate-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-grate-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-grate-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-grate-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-grate-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-grate-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-grate-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pull out the roast, add a roasting rack and place the roast bone-side-down on the roasting rack. Transfer to the oven. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Roast until a meat thermometer registers 115F for rare or 125F for medium-rare, about 1 ½ to 2 hours. It’s imperative to have a meat thermometer for this purpose, you don’t want to just guesstimate! Remove the roast from the oven, transfer the roast to a carving board, and tent it loosely with foil. Let the roast stand for about 30 minutes before carving. This “resting” period allows the juices to redistribute and will result in a juicier, more tender roast. The internal temperature of the roast will continue to rise as it rests. This also leaves you with the perfect opportunity to make Yorkshire Puddings.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114037\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114037\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-cooked-pan.jpg\" alt=\"Roast until a meat thermometer registers 115F for rare or 125F for medium-rare, about 1 ½ to 2 hours.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-cooked-pan.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-cooked-pan-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-cooked-pan-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-cooked-pan-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-cooked-pan-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-cooked-pan-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-cooked-pan-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-cooked-pan-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-cooked-pan-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-cooked-pan-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast until a meat thermometer registers 115F for rare or 125F for medium-rare, about 1 ½ to 2 hours. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114044\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114044\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-final1.jpg\" alt=\"Remove the roast from the oven, transfer the roast to a carving board, and tent it loosely with foil. Let the roast stand for about 30 minutes before carving.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove the roast from the oven, transfer the roast to a carving board, and tent it loosely with foil. Let the roast stand for about 30 minutes before carving. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>While the roast is resting and the Yorkshire puddings are baking, pour the fat and juices into a gravy separator and remove the fat (reserving 6 tbsp for the puddings). Return the juices to the roasting pan and set the pan on the stovetop over medium heat (you may need to put it over the griddle burner or 2 burners). Add the beef stock, wine, and thyme sprigs. Cut the strings on the roast and put the bones in the roasting pan. Using a wooden spatula, scrape the browned bits off the pan bottom. Let simmer until reduced by half, about 15 minutes. Strain into a gravy boat.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114050\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114050\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-juice.jpg\" alt=\"While the roast is resting and the Yorkshire puddings are baking, pour the fat and juices into a gravy separator and remove the fat (reserving 6 tbsp for the puddings)\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">While the roast is resting and the \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/19/a-holiday-christmas-classic-yorkshire-puddings/\" target=\"_blank\" rel=\"noopener\">Yorkshire puddings\u003c/a> are baking, pour the fat and juices into a gravy separator and remove the fat (reserving 6 tbsp for the puddings) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114048\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114048\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-juice-pan.jpg\" alt=\"Return the juices to the roasting pan and set the pan on the stovetop over medium heat (you may need to put it over the griddle burner or 2 burners). Add the beef stock, wine, and thyme sprigs.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-pan.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-pan-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-pan-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-pan-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-pan-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-pan-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-pan-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-pan-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-pan-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-pan-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Return the juices to the roasting pan and set the pan on the stovetop over medium heat (you may need to put it over the griddle burner or 2 burners). Add the beef stock, wine, and thyme sprigs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114045\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114045\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-gravy-strain.jpg\" alt=\"Let simmer until reduced by half, about 15 minutes. Strain into a bowl or gravy boat.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-gravy-strain.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-gravy-strain-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-gravy-strain-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-gravy-strain-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-gravy-strain-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-gravy-strain-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-gravy-strain-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-gravy-strain-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-gravy-strain-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-gravy-strain-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let simmer until reduced by half, about 15 minutes. Strain into a bowl or gravy boat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114047\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114047\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-juice-bowl.jpg\" alt=\"The strained jus.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-bowl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-bowl-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-bowl-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-bowl-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-bowl-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-bowl-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-bowl-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-bowl-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-bowl-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-bowl-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The strained jus. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To serve, carve the roast into 1/4 to 1/2 inch thick slices. Serve with the jus and \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/19/a-holiday-christmas-classic-yorkshire-puddings/\" target=\"_blank\" rel=\"noopener\">Yorkshire Puddings\u003c/a> alongside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114042\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114042\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-final-slice1.jpg\" alt=\"To serve, carve the roast into 1/4 to 1/2 inch thick slices.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To serve, carve the roast into 1/4 to 1/2 inch thick slices. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Want Something Different? Bay Area Bites Serves Up a Mexican-Style Thanksgiving",
"title": "Want Something Different? Bay Area Bites Serves Up a Mexican-Style Thanksgiving",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>Want something deliciously different this Thanksgiving? We’ve come up with a crazy-good Mexican-Style Thanksgiving menu that will wow your guests and make your tastebuds sizzle.\u003c/p>\n\u003cfigure id=\"attachment_113504\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/14/mexican-style-thanksgiving-chile-rubbed-roast-turkey/\" target=\"_blank\" rel=\"noopener\">\u003cimg class=\"size-full wp-image-113504\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-finish1.jpg\" alt=\"Chile-Rubbed Roast Turkey\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chile-Rubbed Roast Turkey \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/14/mexican-style-thanksgiving-chile-rubbed-roast-turkey/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Mexican-Style Thanksgiving: Chile-Rubbed Roast Turkey\u003c/strong>\u003c/a>\u003cbr>\nSmoky-sweet and slightly spicy, this chile-rubbed turkey is packed with flavor, bringing a whole new dimension to your Thanksgiving feast.\u003c/p>\n\u003cfigure id=\"attachment_113532\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/15/mexican-style-thanksgiving-spicy-mole-gravy/\" target=\"_blank\" rel=\"noopener\">\u003cimg class=\"size-full wp-image-113532\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-finish1.jpg\" alt=\"Spicy Mole Gravy\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-finish1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-finish1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-finish1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-finish1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-finish1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-finish1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-finish1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spicy Mole Gravy \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/15/mexican-style-thanksgiving-spicy-mole-gravy/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Mexican-Style Thanksgiving: Spicy Mole Gravy\u003c/strong>\u003c/a>\u003cbr>\nLayers upon layers of flavor make this mole “gravy” truly special. It’s terrific with roasted turkey, or use it over chicken or even homemade enchiladas (made with leftover turkey!).\u003c/p>\n\u003cfigure id=\"attachment_113482\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/16/mexican-style-thanksgiving-mexican-style-rice/\" target=\"_blank\" rel=\"noopener\">\u003cimg class=\"size-full wp-image-113482\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mexican-rice-final.jpg\" alt=\"Mexican-Style Rice\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mexican-Style Rice \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/16/mexican-style-thanksgiving-mexican-style-rice/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Mexican-Style Thanksgiving: Mexican-Style Rice\u003c/strong>\u003c/a>\u003cbr>\nSimmered in a quick-to-make blend of tomatoes, onion and garlic, this gussied up rice makes a perfect side dish for any Mexican-style meal.\u003c/p>\n\u003cfigure id=\"attachment_113455\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/17/mexican-style-thanksgiving-savory-black-beans/\" target=\"_blank\" rel=\"noopener\">\u003cimg class=\"size-full wp-image-113455\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/black-beans-final.jpg\" alt=\"Savory Black Beans\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Savory Black Beans \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/17/mexican-style-thanksgiving-savory-black-beans/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Mexican-Style Thanksgiving: Savory Black Beans\u003c/strong>\u003c/a>\u003cbr>\nPerfect for a party, nothing beats a big pot of well-spiced beans, and this recipe is fully loaded.\u003c/p>\n\u003cfigure id=\"attachment_113434\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/18/mexican-style-thanksgiving-roasted-chile-and-lime-sweet-potatoes/\" target=\"_blank\" rel=\"noopener\">\u003cimg class=\"size-full wp-image-113434\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/sweet-potatoes-final.jpg\" alt=\"Roasted Chile and Lime Sweet Potatoes\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roasted Chile and Lime Sweet Potatoes \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/18/mexican-style-thanksgiving-roasted-chile-and-lime-sweet-potatoes/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Mexican-Style Thanksgiving: Roasted Chile and Lime Sweet Potatoes\u003c/strong>\u003c/a>\u003cbr>\nRoasted sweet potatoes are great, but add a pop of chile and lime and take these tubers to a whole new level of delicious.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Want something deliciously different this Thanksgiving? We’ve come up with a crazy-good Mexican-Style Thanksgiving menu that will wow your guests and make your tastebuds sizzle.\u003c/p>\n\u003cfigure id=\"attachment_113504\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/14/mexican-style-thanksgiving-chile-rubbed-roast-turkey/\" target=\"_blank\" rel=\"noopener\">\u003cimg class=\"size-full wp-image-113504\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-finish1.jpg\" alt=\"Chile-Rubbed Roast Turkey\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chile-Rubbed Roast Turkey \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/14/mexican-style-thanksgiving-chile-rubbed-roast-turkey/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Mexican-Style Thanksgiving: Chile-Rubbed Roast Turkey\u003c/strong>\u003c/a>\u003cbr>\nSmoky-sweet and slightly spicy, this chile-rubbed turkey is packed with flavor, bringing a whole new dimension to your Thanksgiving feast.\u003c/p>\n\u003cfigure id=\"attachment_113532\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/15/mexican-style-thanksgiving-spicy-mole-gravy/\" target=\"_blank\" rel=\"noopener\">\u003cimg class=\"size-full wp-image-113532\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-finish1.jpg\" alt=\"Spicy Mole Gravy\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-finish1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-finish1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-finish1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-finish1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-finish1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-finish1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-finish1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spicy Mole Gravy \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/15/mexican-style-thanksgiving-spicy-mole-gravy/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Mexican-Style Thanksgiving: Spicy Mole Gravy\u003c/strong>\u003c/a>\u003cbr>\nLayers upon layers of flavor make this mole “gravy” truly special. It’s terrific with roasted turkey, or use it over chicken or even homemade enchiladas (made with leftover turkey!).\u003c/p>\n\u003cfigure id=\"attachment_113482\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/16/mexican-style-thanksgiving-mexican-style-rice/\" target=\"_blank\" rel=\"noopener\">\u003cimg class=\"size-full wp-image-113482\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mexican-rice-final.jpg\" alt=\"Mexican-Style Rice\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mexican-Style Rice \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/16/mexican-style-thanksgiving-mexican-style-rice/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Mexican-Style Thanksgiving: Mexican-Style Rice\u003c/strong>\u003c/a>\u003cbr>\nSimmered in a quick-to-make blend of tomatoes, onion and garlic, this gussied up rice makes a perfect side dish for any Mexican-style meal.\u003c/p>\n\u003cfigure id=\"attachment_113455\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/17/mexican-style-thanksgiving-savory-black-beans/\" target=\"_blank\" rel=\"noopener\">\u003cimg class=\"size-full wp-image-113455\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/black-beans-final.jpg\" alt=\"Savory Black Beans\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Savory Black Beans \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/17/mexican-style-thanksgiving-savory-black-beans/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Mexican-Style Thanksgiving: Savory Black Beans\u003c/strong>\u003c/a>\u003cbr>\nPerfect for a party, nothing beats a big pot of well-spiced beans, and this recipe is fully loaded.\u003c/p>\n\u003cfigure id=\"attachment_113434\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/18/mexican-style-thanksgiving-roasted-chile-and-lime-sweet-potatoes/\" target=\"_blank\" rel=\"noopener\">\u003cimg class=\"size-full wp-image-113434\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/sweet-potatoes-final.jpg\" alt=\"Roasted Chile and Lime Sweet Potatoes\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roasted Chile and Lime Sweet Potatoes \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/18/mexican-style-thanksgiving-roasted-chile-and-lime-sweet-potatoes/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Mexican-Style Thanksgiving: Roasted Chile and Lime Sweet Potatoes\u003c/strong>\u003c/a>\u003cbr>\nRoasted sweet potatoes are great, but add a pop of chile and lime and take these tubers to a whole new level of delicious.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Mexican-Style Thanksgiving: Roasted Chile and Lime Sweet Potatoes",
"title": "Mexican-Style Thanksgiving: Roasted Chile and Lime Sweet Potatoes",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>Sweet potatoes always find their way onto my Thanksgiving table, often as a simple puree with a little butter and salt or sometimes as \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/13/british-style-roasties-sweet-potato-version/\" target=\"_blank\" rel=\"noopener\">British-style roasties\u003c/a>. (But never, never as a casserole topped with melted marshmallows.) But I like to mix things up, and since this year we came up with a Mexican-inspired feast, the sweet potatoes had to follow suit. Luckily, this is one of the easiest side dishes you can make. There’s maybe 5 minutes of hands-on time and the rest of the magic happens in a hot oven.\u003c/p>\n\u003cp>Of course, these sweet-hot-tart beauties don’t need to be relegated to your holiday gathering. Because they are so easy to make, they are a great addition to any weeknight meal, and pair well with roasted pork tenderloin, chile-braised beef brisket, or even simple grilled chicken breasts.\u003c/p>\n\u003cp>Be sure to purchase orange-fleshed sweet potatoes (or yams) as they have the best texture and sweet flavor that makes the chile and lime sing. Sweet potatoes are best when used soon after purchase.\u003c/p>\n\u003ch2>Recipe: Roasted Chile and Lime Sweet Potatoes\u003c/h2>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 1/2 lbs orange-fleshed sweet potatoes or yams, peeled (3 to 4 sweet potatoes)\u003c/li>\n\u003cli>2 tablespoons olive oil\u003c/li>\n\u003cli>1 teaspoon ancho chile powder\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003cli>Finely grated zest of 2 limes\u003c/li>\n\u003cli>Juice of 1/2 lime\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 425F. Cut the yams in half crosswise, then cut into equal-sized wedges, each about 1 by 3 inches.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113433\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113433\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/sweet-potatoes-cut.jpg\" alt=\"Cut the yams in half crosswise, then cut into equal-sized wedges, each about 1 by 3 inches.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-cut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-cut-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-cut-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-cut-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-cut-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-cut-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-cut-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-cut-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-cut-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-cut-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut the yams in half crosswise, then cut into equal-sized wedges, each about 1 by 3 inches. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the yams to a large rimmed baking sheet and drizzle with the olive oil. Sprinkle with the chile powder, salt, half the lime zest and juice. Toss to coat. Spread into an even layer on the baking sheet.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113440\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113440\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/sweet-potatoes-olive-oil.jpg\" alt=\"Add the yams to a large rimmed baking sheet and drizzle with the olive oil.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-olive-oil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-olive-oil-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-olive-oil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-olive-oil-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-olive-oil-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-olive-oil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-olive-oil-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-olive-oil-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-olive-oil-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-olive-oil-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the yams to a large rimmed baking sheet and drizzle with the olive oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113438\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113438\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/sweet-potatoes-lime-zest.jpg\" alt=\"Sprinkle with the chile powder, salt, half the lime zest and juice.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-lime-zest.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-lime-zest-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-lime-zest-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-lime-zest-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-lime-zest-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-lime-zest-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-lime-zest-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-lime-zest-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-lime-zest-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-lime-zest-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle with the chile powder, salt, half the lime zest and juice. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113442\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113442\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/sweet-potatoes-roasted1.jpg\" alt=\"Toss to coat. Spread into an even layer on the baking sheet.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Toss to coat. Spread into an even layer on the baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Roast until caramelized and tender, about 30 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113441\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113441\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/sweet-potatoes-roasted.jpg\" alt=\"Roast until caramelized and tender, about 30 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast until caramelized and tender, about 30 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Sprinkle with the remaining lime zest and a little more salt. Transfer to a serving platter or bowl and serve at once.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113436\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113436\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/sweet-potatoes-final2.jpg\" alt=\"Sprinkle with the remaining lime zest and a little more salt. Transfer to a serving platter or bowl and serve at once.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle with the remaining lime zest and a little more salt. Transfer to a serving platter or bowl and serve at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Sweet potatoes always find their way onto my Thanksgiving table, often as a simple puree with a little butter and salt or sometimes as \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/13/british-style-roasties-sweet-potato-version/\" target=\"_blank\" rel=\"noopener\">British-style roasties\u003c/a>. (But never, never as a casserole topped with melted marshmallows.) But I like to mix things up, and since this year we came up with a Mexican-inspired feast, the sweet potatoes had to follow suit. Luckily, this is one of the easiest side dishes you can make. There’s maybe 5 minutes of hands-on time and the rest of the magic happens in a hot oven.\u003c/p>\n\u003cp>Of course, these sweet-hot-tart beauties don’t need to be relegated to your holiday gathering. Because they are so easy to make, they are a great addition to any weeknight meal, and pair well with roasted pork tenderloin, chile-braised beef brisket, or even simple grilled chicken breasts.\u003c/p>\n\u003cp>Be sure to purchase orange-fleshed sweet potatoes (or yams) as they have the best texture and sweet flavor that makes the chile and lime sing. Sweet potatoes are best when used soon after purchase.\u003c/p>\n\u003ch2>Recipe: Roasted Chile and Lime Sweet Potatoes\u003c/h2>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 1/2 lbs orange-fleshed sweet potatoes or yams, peeled (3 to 4 sweet potatoes)\u003c/li>\n\u003cli>2 tablespoons olive oil\u003c/li>\n\u003cli>1 teaspoon ancho chile powder\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003cli>Finely grated zest of 2 limes\u003c/li>\n\u003cli>Juice of 1/2 lime\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 425F. Cut the yams in half crosswise, then cut into equal-sized wedges, each about 1 by 3 inches.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113433\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113433\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/sweet-potatoes-cut.jpg\" alt=\"Cut the yams in half crosswise, then cut into equal-sized wedges, each about 1 by 3 inches.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-cut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-cut-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-cut-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-cut-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-cut-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-cut-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-cut-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-cut-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-cut-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-cut-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut the yams in half crosswise, then cut into equal-sized wedges, each about 1 by 3 inches. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the yams to a large rimmed baking sheet and drizzle with the olive oil. Sprinkle with the chile powder, salt, half the lime zest and juice. Toss to coat. Spread into an even layer on the baking sheet.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113440\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113440\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/sweet-potatoes-olive-oil.jpg\" alt=\"Add the yams to a large rimmed baking sheet and drizzle with the olive oil.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-olive-oil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-olive-oil-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-olive-oil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-olive-oil-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-olive-oil-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-olive-oil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-olive-oil-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-olive-oil-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-olive-oil-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-olive-oil-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the yams to a large rimmed baking sheet and drizzle with the olive oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113438\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113438\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/sweet-potatoes-lime-zest.jpg\" alt=\"Sprinkle with the chile powder, salt, half the lime zest and juice.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-lime-zest.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-lime-zest-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-lime-zest-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-lime-zest-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-lime-zest-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-lime-zest-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-lime-zest-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-lime-zest-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-lime-zest-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-lime-zest-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle with the chile powder, salt, half the lime zest and juice. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113442\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113442\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/sweet-potatoes-roasted1.jpg\" alt=\"Toss to coat. Spread into an even layer on the baking sheet.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Toss to coat. Spread into an even layer on the baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Roast until caramelized and tender, about 30 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113441\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113441\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/sweet-potatoes-roasted.jpg\" alt=\"Roast until caramelized and tender, about 30 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast until caramelized and tender, about 30 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Sprinkle with the remaining lime zest and a little more salt. Transfer to a serving platter or bowl and serve at once.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113436\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113436\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/sweet-potatoes-final2.jpg\" alt=\"Sprinkle with the remaining lime zest and a little more salt. Transfer to a serving platter or bowl and serve at once.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle with the remaining lime zest and a little more salt. Transfer to a serving platter or bowl and serve at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
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"meta": {
"site": "radio",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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}
},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"id": "here-and-now",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
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"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"rss": "https://feeds.npr.org/510313/podcast.xml"
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
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"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
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