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10.
AOTW: Considering your culinary capabilities, are you the official host(ess) for the holidays? Are you planning anything special this year, and does it include some of your own recipes?
Smita Chandra: Sometimes! We are planning a quiet holiday season this year with perhaps a few small gatherings in our home where I shall certainly showcase recipes from Cuisines of India. My puff pastry turnovers on page 257 of Cuisines of India make great appetizers and you can stuff them with practically anything. They can be made ahead of time and are perfect for entertaining.
Stan Frankenthaler: We're going off to see Laura's parents in Florida this year with the kids, so I'm sure Grammy Sue will be the official host, but I'm sure to get into the cooking mode at least for a big Christmas breakfast! Perhaps omelettes or maybe crepes!
Victoria Granof: I was the official hostess for Thanksgiving which involved cooking the turkey in a wood burning pizza oven with a stuffing made of cornbread, pancetta, morels, leeks, herbs and tart apple. But that's it for me this season, other than the Pignolata from my book that I'll bring to every holiday get-together for the rest of the year!
Elinor Klivans: I fill tins with cookies and bars or tube cakes and give them to my friends, family, and all of the people who have been so nice to us all year long. The special part is spending much of December baking the hundreds of cookies and desserts to fill my holiday tins.
David Lebovitz: I have a big party at the end of the summer so that I am officially off the hook for the holidays! Since I teach and travel, I can't really do too much baking at home around the holidays, so I usually make a batch of candied almonds or something like that to give out. Sometimes I get ambitious and make molded chocolates or truffles.
Sheila Lukins: I'm not my family's official hostess as I have quite a large extended family. But I always have a sit down Thanksgiving dinner in my home in NYC. I make fairly traditional food, always adding 3 or 4 new recipes that I've been working on for a new book. This year I added a Corn and Lobster Chowder and Golden Applesauce from my new book --- yummy!
Steven Raichlen: We're odd in that we like to celebrate family events and holidays at home. Thus we just had a backyard barbecue/ latke party for my daughter's birthday and Hanukkah. (This year, both fell on the same date.) I don't mind cooking for people --- I love it. Most of my meals involve something barbecued or grilled.
Joanne Weir: Yes, of course I am cooking for the holidays, whether it is a party at my house or going to family and friends. Just like we have designated drivers, I am the designated cook. I also think that sometimes I have a hotline. During the holidays everyone calls with cooking questions. Every year I host an office party where I invite my female friends who don't have an office and I make a big dinner. Hardly anyone says no to the invitation. I like to keep it small but this year the number is up to about a dozen! This year I am making a Caramelized Onion and Goat Cheese Galette with lemon thyme from my balcony garden for a first course. For a main course, since Dungeness crab has just come into season, I thought I would make a real San Francisco treat: Crab and Fish Cioppino with a Spicy Mayonnaise and Garlic Croutons. For dessert, I am making Little Persimmon Pudding Cakes with Nutmeg Ice Cream.
Kathy Gunst: Holidays are always in my kitchen. And, yes I will be cooking from my new book, Relax, Company's Coming!
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