’Twas the night before Christmas and all through the house, The Takeout was resorting to holiday cliches, so we’ll take it as a sign to take a few days off. We’ll be on a light publishing schedule this next week as we spend time off with our friends and family, and we’ll be back at full-strength on Jan. 2, 2019. On behalf of Gwen, Kate, Allison, and all of our writers, I wanted to thank you, The Takeout reader, for spending some time with us this past year. We’ve enjoyed getting to e-know you, and appreciate your comments, tips, criticisms, and feedback.
As for what we’re cooking for Christmas? Right now I’ve got an 8-pound standing rib roast marinating in the fridge using this recipe (positively the most delicious roast beef I’ve ever cooked), and I’ll also be making my “Millionaire Mashed Potato,” borrowing techniques from Joel Robuchon and America’s Test Kitchen to achieve the silkiest, most buttery potatoes extant. And, we’re making these soy-wasabi butter mushrooms, because it’s friggin’ delicious and I can pull it off in 10 minutes.
We’d love to hear what y’all are making for the holidays, so please share.
Anyway, here’s hoping Santa is generous. And we’ll see you in 2019.