EDITOR’S NOTES

is in the air: the holidays are upon us once again! The moment has come to start pulling out the decorations and getting into the spirit—and to start making plans for entertaining. We all have our traditions that must be executed exactly the same way each year, but how about creating some new traditions too? This issue of Food & Drink aims to breathe new life into your entertaining, while also valuing the classics that never go out of style.

For a fun take on a holiday dinner party, see page 106 for a menu made up entirely of appetizers. No need to worry about filling up before dinner, this is dinner! On page 120 we have done away with the dessert course and pared five creamy cocktails down to just two or three sips for a taste of something sweet at the end of a big meal. Speaking of cocktails, we also propose adding some lighter, better-for-you options to your repertoire (Good Choices on page 43) and suggest fresh twists for some of the most requested cocktails at parties (Holiday Remix on page 171).

If you’re looking to tweak tradition a bit more, instead of turkey consider any of our Regal Roasts on page 114. Each one makes for an impressive centerpiece, whether on the big day or at any holiday dinner party. But if turkey is a must, check out Talking Turkey on page 132 for three menu ideas, each with a di erent cut, technique, sides and wine pairings. On 128 page 126, jazz up your cookie exchange with luxury ingredients that marry savoury and sweet to decadent e ect. More traditionally, in Sweet Memories on page 191, we are reviving classic desserts with festive flavour profiles—think Eggnog Éclairs and Gingerbread-crusted Coconut Cream Pie. Finally, on 142 page 140, Entertaining with Sparkle offers a New Year’s Eve menu that is sure to impress, with each course paired with Champagne—perfect for a more intimate group. Then again, if getting the gang together is a last-minute decision, check out our quick and easy entertaining menu on 201 page 199.

In our largest issue of the year, there is of course so much more that has been created with the holidays in mind. We know you’re time starved, so we asked our contributors to suggest gift ideas for the foodies on your list (page 97 95). We also help you prepare dinner in a flash with recipes for sauces to make ahead and store (page 85), including suggestions for how to transform each one into a meal. If you devote a day early in the season, you’ll reap the rewards through to the new year. Do it with a friend, because that, after all, is what the holidays are really about.

We hope you enjoy the issue and wish you the happiest of holidays!