There's a reason why the same heirloom recipes grace our tables each year: These are the dishes that mean something to us, that anchor our families' food traditions and create lifelong memories.
Sherry-Cava Citrus Fizz
In the following collection, we share 479 years of our staff's collective holiday knowledge and know-how for everything from the perfect centerpiece turkey to the best apple pie.
First up is a cocktail from the former Editor of Cooking Light, Scott Mowbray. "I wanted the Spanish flavors of Catalonian cava and Jerez sherry to mingle in a holiday punch. The syrup, called an oleo saccharum, pulls essential oils from the orange peel and perfumes the cocktail," Scott explains.
Make this punch up to 4 hours ahead, but wait to add the cava until just before serving.