Sift magazine celebrates: our Holiday issue is here!


Sift magazine is here for the holidays, with more recipes than ever before. For us, that’s cause for celebration. We’re excited to give you a quick tour through its pages. Come with us as we give you some ideas of all the delicious ways we can bake our way through the season together.

 

 

Sift magazine's Holiday issue has more than 75 recipes to bake you through the season. Click To Tweet
sift magazine via@kingarthurflour

This chocolate crêpe cake is a stunner for holiday dessert.

Sophisticated comfort

Let’s start with a timeless comfort food: crêpes. Because they’re so simple to mix and make – and can become part of breakfast, lunch, dinner, or dessert – they’re a great addition to your recipe repertoire.

sift magazine via@kingarthurflour

St. Lucia buns are tender and golden, with some crunch from Swedish Pearl Sugar on top.

Holiday sweet breads by the handful

This year, we wanted to feature some of the world’s great sweet breads, in individual sizes. The St. Lucia Buns above are a perfect way to give personal treats to anyone you please. Also in the issue are small bread recipes from the Czech Republic, the British Isles, Scandinavia, and France.

sift magazine via@kingarthurflour

This year’s cookie feature gives you 14 ways to make things sweeter.

Cookies by the book

No holiday season is complete without cookies, so it’s time to start planning your creations for this year! The holiday issue of Sift magazine dedicates 15 pages to cookies from several experts. Mindy Segal, Dorie Greenspan, Alice Medrich, and the King Arthur Flour crew have all contributed creative, flavorful cookies for you to try. Discover 14 cookie creations that will delight your friends, family, and guests.

sift magazine via@kingarthurflour

A Texas Christmas feast

Our entertaining feature explores a holiday meal tradition from the Lone Star State: tamales. Katharine Hysmith, from the Young Austinian, tells the tale of her family gathering around the table on Christmas Eve to a menu of tamales, beans, salsa, cornbread, and salad, with sugar cookies and hot cocoa for company. Come along and explore; you’ll meet Texas Santa and maybe start a new tradition or two of your own.

sift magazine via@kingarthurflour

Custom-made crackers make snacking….celestial.

Snacking heaven

Obviously, company’s coming soon, and we’ve put together a collection of recipes that are sure to bake a great impression. Homemade crackers are easy, incredibly tasty, and bring a whole new level of pleasure to any gathering. Quick, fresh, and custom-made to your taste; give them a try.

sift magazine via@kingarthurflour

Rediscovering strudel

Our great friend and inspired baker Erin McDowell shares the story of her quest to re-connect with her maternal great-grandmother through baking. She was inspired by an old family photograph of whisper-thin pastry on top of a kitchen table, strewn with fruit. Her great-grandmother regularly made strudel, and Erin was determined to recapture the recipe, flavors, and textures of this family tradition. You can try this old-world technique for yourself, as she takes you through the process, step by step.

sift magazine via@kingarthurflour

Our series of cocktail cakes puts your favorite aperitif flavors on a fork.

Great cakes, straight up

The renaissance of the great American cocktail scene is worth noting, and in this issue we decided to turn craft cocktails into sliceable delights. For your New Year’s party, consider making one of our cocktail cakes, for a sophisticated way to celebrate.

There are many more treasures in the pages of the Holiday 2016 issue of Sift magazine. Give yourself (and everyone you bake for) the pleasure of this bountiful collection of recipes. Your holidays will be the sweetest yet.

Susan Reid
About

Chef Susan Reid grew up in New Jersey, graduated from Bates College and the Culinary Institute of America, and is presently the Food Editor of Sift magazine. She does demos, appearances, and answers food (and baking) questions from all quarters.

comments

  1. Sarah Johnson

    I love this magazine! I always learn such creative delicious recipes! I’ll have to go get a copy after work today:-D

    Reply
  2. Mary Green

    I just want to say that I joined the baking for others and I had stated that I would bake for family and the food pantry, but had to change it to family and friends as the local food pantry cannot accept homemade baked because of the health dept. so thought I would pass this on to others who may be thinking of donating to their food pantries…

    Reply
    1. Susan Reid, post author

      Hi, Mary. Some shelters may be willing to accept donations; also some churches. Thanks for joining up, and we hope you enjoy the magazine! Susan

    2. Margy

      Even baking for family, friends and neighbors who may not have the time or money to do it for themselves is a good deed. I try to bake a sweet treat for my co-workers every week, and weekly bread for friends with small children who absolutely love it, and look forward to it. I also bake for our monthly church fellowship. It’s all about the sharing!

    3. Susan Reid, post author

      We couldn’t agree more, Margy. Baked goods are one of the best bridges we know across any kind of divide! Susan

    1. The Baker's Hotline

      We’re thrilled that you’re enjoying it so much, Tracey! We appreciate the suggestion, but for a number of reasons it doesn’t make sense for us to offer a subscription at this time. Even so, we hope you’ll love this new issue as much as the previous ones! Mollie@KAF

  3. meedee

    I want checz recipes and Texas recipes, as I am both of these plus slovak, polish and german good cooking starts in the New England states .I love Sift magazine and KAF.

    Reply
    1. Barbara Nagy

      What recipes are you looking for in particular? My heritage is Czech/Hungarian. I grew up with stuffed cabbage, hrin (beets and horseradish), and chicken paprikash. I am looking for pastry recipes for nutbread and poppyseed bread (made from a sweet rolled dough. Thanks, Barbara

    1. Susan Reid, post author

      See my response to Candice above. Bookstores, grocery stores, Costco, and us! thanks for your interest. Susan

    1. Susan Reid, post author

      Candice, Sift is sold at most major grocery stores, Costco, Barnes and Noble and other bookstores. And, you can always get it from us, right here. It’s a free shipping item. Susan

  4. Lisa

    Can’t wait to try some of the recipes… I just moved back to King Arthur land…
    And made my 1st visit to the fantastic…fun & inspiring store. Gotta sign up for a glass too!

    Reply
  5. Ann Hajicek

    All of you are more dedicated cooks than I am. I am looking for SIMPLE, gluten free main courses and SIMPLE desserts that are either gluten free or ones where I can use Measure for Measure.

    Reply
    1. PJ Hamel

      Ann, you can use Measure for Measure in any of your favorite standard recipes (muffins, cookies, cake, pancakes, etc.), except those using yeast. You might also want to check out our gluten-free recipes online. I feel sure you’ll find some recipes there that meet your criteria! PJH

    2. Susan Reid, post author

      Hi, Ann. Let’s start with your wise choice, Measure for Measure. We have 73 scone recipes on our website, and Measure for Measure is perfect for scones. We have 135 quick bread recipes for you to chose from, and again, Measure for Measure will work in all of them. Why not try our Old Fashioned Apple Cake with Measure for Measure, if you need a simple, tasty dessert?
      We have lots of options and bakers ready to help you if you have any other questions. Susan

  6. Leigh Jessen

    Does Sift magazine come in a tablet/iPad version? I use KAF when we are in the states for 6 months and even bring some home. Great flour.

    Reply
    1. Susan Reid, post author

      Hi, Leigh. Sorry, no, not at this time. But we do put most of the recipes from each issue on our website, and you can find them there electronically. Susan

    1. Susan Reid, post author

      We hear you, Mary Beth, but at the moment we don’t have plans to go digital. We do put most of the recipes from each issue on our recipe portion of the website, so you can take us into the kitchen that way! Susan

  7. Anna J Vishinsky

    Silly Question of the Week: How do I get this wonderful book? I can find no place on your site to order the book … or even the price. I want it!

    Reply
    1. The Baker's Hotline

      Lynn, you can order it through us, but there’s an added $18 shipping charge to Canada. Sift is sold in the following Canadian stores: Safeway Canada, Metro Ontario Inc, Sobeys, Real Atlantic Superstore. We hope you can find it in a store near you! Barb@KAF

  8. Bev

    I looked for the last issue of Sift at three different Costcos in California but it was not at any of the locations. Are only certain Costcos stocking Sift? And if so, which ones? Thanks!

    Reply
    1. The Baker's Hotline

      Hi Bev,
      We’re surprised to hear about the trouble you’ve encountered, which we apologize for. We typically have Sift in about 460/490 Costcos, so you should be able to find a club that carries it in your area. However, we hope you’ll keep in mind the option to order Sift directly from our website. It ships for free and can be right at your door in just a few days. I hope that helps, and happy reading! Kye@KAF

  9. Jessica Hayes

    I am looking for a recipe that I think was in the last issue…how do I get ahold of it? It was Rosemary Dill crackers or something like that, LOL

    Reply
  10. Sue

    Just made the vanilla polka dot cookies using KAF measure by measure gluten free flour and they are just terrific! The pearl sugar is the perfect decoration.

    Reply
  11. Steve

    Hi-In regards to the Pot-of-Beans recipe in the Holiday issue-the recipe does not appear to call for soaking the beans ahead of time. Is this correct?

    Reply
    1. The Baker's Hotline

      Hi Steve, the beans don’t need to be soaked before being baked, but if you’d like to reduce the baking time you certainly can include this step (a hot soak works best). You also might want to bring the beans and water to a simmer on the stove top before putting them into the oven to speed up the process. Happy baking! Kye@KAF

    1. The Baker's Hotline

      Thanks for your interest, Sharon! The holiday issue will be available on Tuesday, the 31st! We hope you’ll check back then. Mollie@KAF

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