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Article snippet: Sam Sifton emails readers of Cooking five days a week to talk about food and suggest recipes. That email also appears here. To receive it in your inbox, register here. Download the NYT Cooking app here. Good morning. It’s Christmas Eve, babe, in the drunk tank. There are a few more presents to wrap, a goose to cook, bets to take on whether we’re going to end up heroes or goats for championing this nice old recipe for eggnog with Roquefort and pear. Tonight, we’ll set up a sourdough sponge for Christmas morning waffles, prep a Hasselback potato casserole to go with tomorrow’s bird, as well as hashed brussels sprouts and some cherry preserves we’ll cut with red wine and then silk up with butter. This’ll leave time for some afternoon baking tomorrow: either Alison Roman’s sugar cookies or a galette des rois from the great Dorie Greenspan, who wrote about the Epiphany treat for The Times this week. Tuesday, we’ll start getting back to normal. If Santa brings you an electric multicooker tomorrow, you could try it out next week with one of Melissa Clark’s collection of ace recipes for cooking with one. (Indian butter shrimp for the win!) On Wednesday night, maybe try Marian Burros’s recipe for arroz con pollo risotto, an unwieldy name for a dish that’s really quite delicious: Spanish in flavor, Italian in technique. For Thursday dinner, I’m thinking one of two options: either a crisp chicken schnitzel with herb salad or a lemony carrot and cauliflower soup. Then on Fri... Link to the full article to read more