A vibrant holiday

E VERY DAY FO O D

Rutabaga–Sweet Potato Mash With Garlic and Sage

Make this up to two days ahead and keep refrigerated in an airtight container. Reheat it in the microwave, or in a heatproof bowl set over a pot of simmering water, stirring occasionally, until hot. 2 pounds rutabaga, peeled and cut into ½-inch pieces 2 pounds sweet potatoes, peeled and cut into 1-inch pieces Kosher salt and freshly ground pepper 4 tablespoons unsalted butter 2 tablespoons minced garlic (from 5 to 6 cloves) 2 tablespoons finely chopped fresh sage leaves ½ cup heavy cream 1. In a pot, combine rutabaga and sweet potatoes; cover with water by a few i nches a nd season generously with salt. Bring to a boil, then reduce heat to medium a nd cook u nti l easi ly pierced with the tip of a kn i fe, about 15 m i nutes. Dra i n.

2 . Ret u rn pot to mediu m heat; add butter. When it melts, add ga rl ic a nd sage; cook 1 m i nute. Add cream; bring to a simmer, then remove from heat. Ret u rn rutabaga and sweet potatoes to pot; mash to desi red consistency and season with salt and pepper. Ser ve.

ACTIVE TIME: 30 MIN. | TOTAL TIME: 1 HR. SERVES: 8 TO 10 To get a perfectly crackly, caramelized top, we sprinkle on sugar and use the Iwatani Chef torch ($33, amazon.com), which has a wide flame for quick , even toasting.

| F A B U L O U S F I N I S H |

No-Bake Chocolate- Eggnog Crème Brûlée

Get a head start by completing step 1 and refrigerating the ramekins for up to t wo days. 1⅓ cups sugar, plus more for sprinkling ⅓ cup cornstarch 1 teaspoon ground cinnamon ¼ teaspoon freshly grated nutmeg ½ teaspoon kosher salt 2⅔ cups whole milk 2⅔ cups heavy cream 8 large egg yolks 8 ounces bittersweet chocolate, chopped (¾ cup) 2 ounces brandy, or 2 teaspoons pure vanilla extract or paste 1. In a saucepan, whisk together sugar, cornt arch, cinnamon, nutmeg, and salt. Whisk in milk, cream, and egg yolks. Cook over medium heat, t irring frequently, until mi xture comes to a boil, then cook 1 minute more. Strain through a fine-mesh sieve into a large bowl. Add chocolate and brandy, t irring until chocolate melts and mi xture is smooth. Divide among 8 to 10 small ramekins or heatproof bowls. Refrigerate until chilled, at leat 2 hours or, covered with plat ic wrap, up to 2 days. (If making ahead, do not cover u nti l cold, to prevent condensation.) 2. Sprinkle tops generously with sugar, tilting ramekins to evenly dit ribute. Slowly wave a kitchen torch approxi mately 2 i nches above su rface of each cu t a rd until sugar bubbles, turns amber, and forms a hard crut ; serve.

ACTIVE TIME: 40 MIN. | TOTAL TIME: 2 HR. 50 MIN. | SERVES: 8 TO 10

E VERY DAY FO O D

| TR ADITION S |

A Better Brisket

When Sarah Carey, our editorial director of food and entertaining, was a kid, holiday visits to her grandparents’ house ot en included hard candies from her great-grandfather and her grandma’s sweetand-sour version of this classic. She and her brother re-created it from memory, one bite at a time.

NEXT-DAY IDEA For an easy, satisfying meal, shred leftover meat, then reheat it in its braising liquid, toss it with penne or rigatoni pasta, and top with Parmesan and basil.

Brought to you by Barilla® Collezione

Sweet-and-Sour Brisket

3½ to 4 pounds beef brisket, fat cap trimmed to ¼ inch thick Kosher salt and freshly ground pepper 1 tablespoon sa lower oil 2 onions, thinly sliced (4 cups) 2 cups low-sodium chicken broth 1 cup chili sauce (such as Heinz) or ketchup ½ cup packed dark-brown sugar ⅓ cup distilled white vinegar 4 large carrots (about 1½ pounds total), peeled and cut into 2-inch pieces 1¾ pound Yukon Gold potatoes, peeled and cut into 1½-inch pieces Flat-leaf parsley leaves, for serving (optional) 1. Preheat oven to 400°. Place brisket in a large, heavy-bottomed roat ing pan; season with salt a nd pepper. Heat oi l i n a la rge t ra ight-sided ski l let over medium-high; add onions, 2 teap oons sa lt, a nd ½ tea p oon pepper a nd cook, t i rri ng, u nti l onions are translucent, 3 to 4 m i nutes. Add broth, ch i l i sauce, brown sugar, and vinegar; bring to a boil.

2. Place roat ing pan over two bu rners; pou r i n broth m i xt u re and return to a boil. Cover pan w ith pa rch ment-l i ned foi l a nd roat in oven 30 minutes. Reduce oven temperature to 350°; roat 1 hour, 15 minutes more. Add carrots and potatoes and continue roat ing, uncovered, tossing vegetables occasiona l ly, 1 hou r. Ba t e meat with pa n ju ices a nd conti nue to roa t , ba t i ng a nd tossi ng vegetables occasiona l ly, until meat is tender but not falling apart, and potatoes and carrots are cooked, about 1 hour more. 3. Tra nsfer brisket to a cutti ng boa rd. Let t a nd 10 m i nutes, then sl ice a nd ser ve with sauce, vegetables, a nd pa rsley.

ACTIVE TIME: 35 MIN. | TOTAL TIME: 4 HR. 20 MIN. | SERVES: 8