Red posole for New Year's Day

I’m a black-eyed pea girl when it comes to New Year’s Day fare. A big bowl of the golden legumes, made rich with ham hocks and piquant with a dose of pepper vinegar is usually my insurance that I’m off to a good start. And throw in some smoky collards and a thick slice of ham and my good fortune is tripled! But not everyone subscribes to this view. Take my New Mexican friend Monica—she’ll be eating red posole on New Year’s Day.

Remember where we were 10 years ago? Yes, we were all waving our hands and fretting over that Y2K nonsense which predicted a computer glitch would bring the world to a standstill come midnight, January 1, 2000. Living in New York City, nothing terrified me more than being stuck in a city caught in a meltdown, so I made a plan to be in Texas for New Year’s Eve 1999 instead.

“Come on down!” said Monica, who lived in Dallas. “We’re having a big bash and you’ll be safe here. Plus, I’m making red posole.”



I’d never had red posole and was a little dubious that she was serving this instead of black-eyed peas. She assured me, however, that this is what her family ate in New Mexico, not to mention it was traditional New Year’s Day fare in Mexico as well.
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Remember the gingerbread Alamo!

I recently had the revelation that I’ve been on the planet for a mighty long time and not once have I made a gingerbread house. Sad, I know. So I decided to not waste any more time and embarked upon building my first-ever gingerbread structure. But not one to do things the easy way, I chose to build a structure that speaks to every Texan: yep, I built a gingerbread Alamo.

It’s been noted that the first time you try something you should take it easy, perhaps not get too ambitious until you have developed your skills. But I figured, “Hey, it’s a house made with cookies and candy. How hard can it be?” I am clearly a fool.

First, I realized there were no existing templates for a gingerbread Alamo, so I would have to create my own. Drawing the pattern was a fun challenge, however, and perhaps the highlight of the project, along with assembling my cardboard cut outs to make sure my measurements were correct.



But then the building began.
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Cinnamon chocolate marshmallows

For most of my life, marshmallows and I have not been friends. I’d make my s’mores with only chocolate chips and graham crackers, I preferred whipped cream in my hot cocoa and candied-yam casserole was not welcome on my holiday plate.

I’m not sure if it’s the spongy texture or the plain flavor, but marshmallows just never appealed to me. I was even convinced that they were a chemically engineered food, with nary an ingredient found in the natural world.

But one day I had a homemade marshmallow. And everything changed.

I had always found commercially produced marshmallows insipid, but a homemade marshmallow has depth and character, with its sweetness more robust, its texture more springy and its flavor more nuanced. Heck, the two types of marshmallows are hardly the same confection.



Now if you go to a store that sells these artisan marshmallows, you can expect to pay a lot of money. We even have one place in New York City that sells each one for four dollars. That’s ridiculous! But with a strong stand mixer and a little time, you can make your own marshmallows for a fraction of the cost.
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Chocolate tamales with pecans

I received an invitation to a tamalada (a tamale-making party) recently. The party was in Seattle, which might seem like a long way to travel in order to cook with friends, but you don’t know just how much I love tamales. Unfortunately, however, the trip couldn’t happen due to conflicts with both work and my bank account. But this didn’t stop me from making my own tamales here in New York City. And while I usually make savory tamales, this time I decided to make chocolate tamales instead.

I used to tell people that instead of a silver spoon, I was born with a tamale in my mouth. As often as I can, you’ll find me eating a tamale, either unadorned or smothered in chili gravy. I’ve always been partial to shredded beef tamales, but I won’t say no to pork, chicken, cheese or bean as I’m an equal-opportunity tamale eater. And there is really never a bad time to eat tamales, morning or night, spring or fall. But the best time to eat tamales is at Christmas.

In Texas and Mexico, it's a long-standing tradition for people to come together this time of year and spend all day making stacks of tamales, to be eaten during Christmas and shared with friends and family. I suspect one reason for this is because making them takes a lot of work—not hard work, mind you, but it’s certainly time consuming. And since it’s not an everyday activity, the more hands you have on hand the faster the tamale making goes. You have a house full of family? Put them to work!



I will admit that I did not start making my own until later in life—my family missed out on all the fun by buying their Christmas tamales. But from the first time I attended a tamalada, I was convinced that there is probably no better way to gather with friends—it’s the ultimate dinner party.
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Ginger crinkles recipe

My grandma recently told me that she paid a visit to her 95-year-old sister in an assisted living home. “To brighten Aunt Frances’s day,” she said, “I brought her some ginger crinkles.”

Ginger crinkles? I had never heard her mention before this treat so I asked what they were.

She told me that that they’re a cookie that has been made spicy with ginger, cinnamon and molasses. They’re chewy with a bit of a crunch from being rolled in sugar. And they’re called crinkles since cracks and fissures form on the cookie’s surface. As a ginger snap tends towards elegance with its smooth surface and crisp texture, a ginger crinkle is more roughhewn and homey—but it’s no less delicious.



My grandma also mentioned that she had taken a batch to of the cookies to a church function. And wouldn’t you know it, the ginger crinkles were so popular the plate was empty before she even had a chance to grab one for herself. Well, if they’re a hit with the church ladies, I knew they had to be good!
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