Food! Glorious Food! The Pre-Xmas Edition

[lsanderson]

U.S. Animal Research Center Needs More Oversight, Audit Says
By PATRICK FARRELL

Cuisinart Recall ‘Just Screwed Up the Holidays for a Lot of People’
By KIM SEVERSON

A Founder of Odwalla Tries to Recapture His Mojo
By STEPHANIE STROM

How to Have a Dinner Party: Friends Not Required
By HANNAH SELIGSON

Shopping for Serving Platters

Shopping Guide
By TIM McKEOUGH

A Food Critic’s Many Masks
By SAM SIFTON

A French Cookbook From the English Countryside
Front Burner
By FLORENCE FABRICANT

The Year's Most Popular Recipes
By MARGAUX LASKEY

A Kentucky Ham Tradition Endures, From the Back of a Truck

By MICHAEL Y. PARK

Pork-and-Chive Dumplings That Offer a Taste of Home

Eat
By TEJAL RAO
Recipe: Pork-and-Chive-Dumplings

Classic Flan, a Cool and Creamy Taste of the Past
By JULIA MOSKIN
Recipe: Flan de Leche

The Golden Secret to Better Challah
A Good Appetite
By MELISSA CLARK
Recipes: Olive Oil Challah | Baked French Toast With Oat Crumble Topping

A French Latke, as Big as the Pan

By JOAN NATHAN
Recipes: French Potato Pancakes | Apple Compote

The Succulent Short Rib Upends the Roast

City Kitchen
By DAVID TANIS
Recipe: Red Wine-Braised Short Ribs With Carrots

A Modernist Bûche de Noël

Front Burner
By FLORENCE FABRICANT

Red Wine Hot Chocolate Is a Thing, and It’s (Surprisingly) Delicious

By ERIN McCANN

In Search of a Coquito Like Abuela Used to Make

Side Street
By DAVID GONZALEZ

With Champagne, Big Can Be Beautiful, Too

Eric Asimov
THE POUR