This was something I always looked forward to during the holidays. I don't know why Mama only made it, then! I've broken that tradition by making it anytime I get hungry for it. However, when it's stuffed...
Author: Irishcolleen
Author: Jane A. Van Pelt
Author: Carolyn Beth Weil
This potato-cheese gratin may sound like some ancient Alpine classic, but it's rather more modern than you'd expect.
Author: Tom Parker Bowles
Author: Fran Gallagher Ripsom
You can find pistachio paste at specialty food stores and some grocery stores, but making your own is easy. Process 1/2 cup raw pistachios, 2 Tbsp. honey, and 1 Tbsp. vegetable oil in a food processor...
Author: Claire Saffitz
Author: Tina Miller
Author: Melissa Roberts
This tea is brilliantly red and sweet-tart, with a delicious bite from ginger and aromas of clove and citrus
Author: Toni Tipton-Martin
Dusting these tender pecan-and-butter-packed cookies with powdered sugar before baking them creates a crackly, glossy coating. Feel free to add more afterward as well.
Author: Chris Morocco
This is a recipe I thought of trying to think of something else to fry when frying a turkey. It seemed a shame not to fry something else while the oil was hot.
Author: dave huffman
This recipe calls for a whole leg of ham, with the bone in, that has been pre-cured and pre-cooked. If you can't buy a pre-cooked ham, ask your local butcher for a cured leg and follow their cooking instructions...
Author: Donna Hay
Author: Lauren Groveman
Author: Marisol Benadayan-Bennaroch
This steaming version of the classic vodka, cream, and coffee cocktail is especially appealing in winter.
Author: Francois Payard
The technique: Streusel-a crumbly mixture of flour, butter, sugar, and spices-often shows up on coffee cakes. The sweet, crunchy stuff also makes a great pie-topper. The payoff: You have to roll out only...
Author: Jeanne Kelley
A variety of fruits dressed with a mixture of cream and condensed milk. A simple but delicious Mexican tradition during Christmas.
Author: Anonymous
These delicate jam-filled bar cookies are made with frozen dough that's grated into the pan, which gives them a very light and crumbly texture. If you can't find rose petal jam, substitute any jam you...
Author: Michelle Polzine
Author: Kemp Minifie
Under all the whipped cream icing of the Black Forest cake are three layers of chocolate génoise soaked in kirsch. My father finished his génoise by hand, using a huge whisk with widely spaced wires...
Author: Hubert Keller
Butterflying the pork loin isn't difficult, but many butchers will do it for you.
Author: Federica Cucinelli
This slow-roasted pork shoulder comes out of the oven before it collapses into a shreddable texture; it will be succulent and tender but easy to slice.
Author: Alison Roman
Ree Drummond's oven-roasted asparagus recipe is one of the most ridiculously simple vegetable dishes in existence. Make it for the holidays, or a weeknight dinner.
Author: Melissa Clark