Baking Cookbooks That (Gently) Push the Limits
Cookbooks
By MELISSA CLARK
Recipes: Violet Bakery Rye Brownies | Raspberry Rose Rugelach | Gâteau Breton | Cardamom Butter Crescents | Chocolate Coconut Cake | Easy-As-Pie Apple Cake
A Twist on the Traditional Challah

By JULIA MOSKIN
Recipes: Sephardic Challah With Whole Spices
On Hanukkah, the Latke Road Less Traveled

By JOAN NATHAN
Recipes: Mashed Potato Latkes With Dill and Shallots
On the Hunt for Gluten-Free Holiday Cookies
By MARTHA ROSE SHULMAN
Recipes: Kelly Fields’s Haystack Cookies | Emily Luchetti’s Chocolate Chip Meringue Cookies
Savory Tarts to Win Over a Sugar-Shy Holiday Crowd

By DAVID TANIS
Recipe: Little Onion Tarts With Gorgonzola and Walnuts
Eat Like Winston Churchill
What to Cook
By SAM SIFTON
Spain’s Prized Ibérico Hams Can’t Cure Fast Enough for China

By RAPHAEL MINDER
Nocino, an Italian Walnut Liqueur, Is Also Made in America

By ROBERT SIMONSON
Recipe: Falling Leaves
Chartreuse: Holiday Greenery in a Cocktail Coupe

By FLORENCE FABRICANT
Recipe: The Hunt
Tokaji Aszu Wines Are a Taste of Hungarian Sweetness

By ERIC ASIMOV
Rye Adds an Authentic Touch to the Holidays
By ROBERT SIMONSON
Recipe: Deathbed Manhattan
Israel Aims to Recreate Wine That Jesus and King David Drank
By JODI RUDOREN
Cookbooks
By MELISSA CLARK
Recipes: Violet Bakery Rye Brownies | Raspberry Rose Rugelach | Gâteau Breton | Cardamom Butter Crescents | Chocolate Coconut Cake | Easy-As-Pie Apple Cake
A Twist on the Traditional Challah

By JULIA MOSKIN
Recipes: Sephardic Challah With Whole Spices
On Hanukkah, the Latke Road Less Traveled

By JOAN NATHAN
Recipes: Mashed Potato Latkes With Dill and Shallots
On the Hunt for Gluten-Free Holiday Cookies
By MARTHA ROSE SHULMAN
Recipes: Kelly Fields’s Haystack Cookies | Emily Luchetti’s Chocolate Chip Meringue Cookies
Savory Tarts to Win Over a Sugar-Shy Holiday Crowd

By DAVID TANIS
Recipe: Little Onion Tarts With Gorgonzola and Walnuts
Eat Like Winston Churchill
We’ll start with Champagne, obviously. It was Churchill’s drink of choice. (Pol Roger Champagne, if you want to be historically accurate. “My tastes are simple,” he reportedly said of it. “I am easily satisfied by the best.”)
What to Cook
By SAM SIFTON
Spain’s Prized Ibérico Hams Can’t Cure Fast Enough for China

By RAPHAEL MINDER
Nocino, an Italian Walnut Liqueur, Is Also Made in America

By ROBERT SIMONSON
Recipe: Falling Leaves
Chartreuse: Holiday Greenery in a Cocktail Coupe

By FLORENCE FABRICANT
Recipe: The Hunt
Tokaji Aszu Wines Are a Taste of Hungarian Sweetness

By ERIC ASIMOV
Rye Adds an Authentic Touch to the Holidays
Rye’s comeback is nothing new. The whiskey — which is by legal definition distilled from a minimum of 51 percent rye (bourbon is distilled from at least 51 percent corn) — has been on the road to recovery for nearly a decade.
By ROBERT SIMONSON
Recipe: Deathbed Manhattan
Israel Aims to Recreate Wine That Jesus and King David Drank
By JODI RUDOREN