Was poking around on prochef.com, saw reference to pastirma --- Egyptian air dried beef, the predecessor of pastrami. Made me think of the Swiss air dried beef, wondering if it can be managed in a reasonably well-equipped kitchen.
If you want to spend more time caroling, and sipping wine instead of hanging in the kitchen, watch Chef Jansen Chan (International Culinary Center). make colored sugar, the easiest way to make basic sugar cookies shine on your holiday table.
The holidays mean it's time for bubbly. Let Wine & Spirit Education Trust (WSET) educator Vanessa Price teach you how to open a bottle properly and safely: without hurting somebody, or ruining that spark.