Mole Poblano de la Noche Buena is just one of the recipes we featured in Red and Green for the Holidays. Not only is it an excellent use for leftover turkey, it’s perfect for Christmas dinner too.
Garlic Cheese
I’m in love with this Garlic Cheese recipe from Sharon Hudgins’ new book Food on the Move: Dining on the Legendary Railway Journeys of the World but if you find a pile of it dead in a ditch, blame my cardiologist.
Linguine con le Vongole (Linguine with Spicy Red Clam Sauce)
La Vigilia di Natale, or Christmas Eve, is the most important holiday for many Italians. The meal served is a holiday feast with deep religious roots.
Winter Squash and Apple Chowder with Red Chile–Dusted Croutons
Nancy Gerlach provided us with the recipe for this winter squash and apple chowder in her holiday article, Red and Green for the Holidays.
Chile de Arbol Christmas Salad
This is my take on the popular Ensalada de Noche Buena (Christmas Eve Salad) that is served in Mexico.
Ceia de Natal aka Brazilian Christmas Turkey
The marinade suggested in this Ceia de Natal recipe is indigenous to Brazil in that it utilizes one of Brazil’s great ingredients, Cachaça.
Grilled Maple Mustard Pork Chops
My oldest daughter lives in southern New Hampshire and volunteers with her husband at one of the area ski resorts. This is one of her favorite winter recipes when coming home from the slopes on a cold winter night.
