Steven Stern
Food writer
Recipes
Auld Lang
Steven Stern · NYT Cooking
Steven Stern
Black Velvet
Steven Stern · NYT Cooking
Bohemian Spritz
Steven Stern · NYT Cooking
While Americans content themselves with Rudolph and Frosty, rural Austrians revere a more outré member of the holiday pantheon: Krampus, the malevolent goat-horned demon. A pre-Christian holdover, he wields birch branches and rusty chains, enacting a sort of good cop, bad cop routine with Old St. Nick. The Bohemian Spritz (a creation of Vandaag's Katie Stipe) is a light, fizzy wine drink with compellingly arboreal undercurrents, provided by pine and elderflower cordials. It is ideal for welcoming the long nights, for putting the Krampus back in Christmas. Steven Stern
Bourbon Street Milkshake
Steven Stern · NYT Cooking
You’ll need bourbon and hazelnut spread for this adult twist on a milkshake, which came to The Times from the Brooklyn Bowl restaurant in that borough. The vanilla in the bourbon is brought out by the ice cream, and the hazelnut spread evokes a praline flavor reminiscent of New Orleans. What’s the worst that could happen? Steven Stern
Chicken Curry Potpie
Steven Stern · NYT Cooking
Steven Stern
Chinaski
Steven Stern · NYT Cooking
Steven Stern
Happy Holidaze
Steven Stern · NYT Cooking
Steven Stern
Lettuce with Guanciale, Scallions, Green Peppers and Corn
Steven Stern · NYT Cooking
Steven Stern
Mandarin Punch
Steven Stern · NYT Cooking
Steven Stern
Maple Milk Punch
Steven Stern · NYT Cooking
Original Chatham Artillery Punch
Steven Stern · NYT Cooking
Steven Stern
Pork Belly Guanciale
Steven Stern · NYT Cooking
Steven Stern
Rock and Rye Toddy
Steven Stern · NYT Cooking
Steven Stern
Short Rib Meatballs With Farro and Carrot Salad
Steven Stern · NYT Cooking
Steven Stern
Spanish Latte Milkshake
Steven Stern · NYT Cooking
Steven Stern
Wenzhou Punch
Steven Stern · NYT Cooking
Steven Stern