We've adapted the classic roast into a buffet-style, serve-yourself dish, with options: make a sandwich (with cornichons and horseradish sauce) if you want, or eat it up as distinct components if that's...
Author: Chris Morocco
Author: Suzanne Tracht
Make and share this The Real Cracker Barrel Cornbread Stuffing recipe from Food.com.
Author: mojoloh
Author: Lillian Chou
We use round cookie stamps for the imprint before cutting these cookies out with a round cutter. Once the glaze is applied, they really do look like antique tiles.
Author: Yotam Ottolenghi
Author: Jeanne Thiel Kelley
Author: Diane Morgan
Author: Torben Jensen
Author: Gina DePalma
Author: Jacques Torres
Unlike traditional fruitcakes, which are usually soaked in liquor and can be prepared weeks in advance, this version is best eaten within five days of baking.
Author: Gina Marie Miraglia Eriquez
Author: Melissa Roberts
This ambitious Mallomars-inspired recipe is a project: Make the (wheat-free!) cookie base and top with marshmallow on day one; enrobe in chocolate on day two.
Author: Anna Posey
These dense, moist treat are irresistible. Wrapped in a pretty box, they make a great gift, too.
Author: Larraine Perri
Roasting the cabbage is an essential first step: It draws out the excess moisture, ensuring that the cream mixture doesn't get watery.
Author: Andy Baraghani
Author: Gina Marie Miraglia Eriquez
This recipe has been passed down the generations in our family. We usually have it every year on Christmas Eve. Since it's so rich we only serve it with ice water to drink and a simple salad. Delicious...
Author: Woowoose
Author: Nick Malgieri
Egg whites vary in size, and the quantity of whites used in a meringue affects its texture. When making these cookies, it's best to use a liquid measuring cup to measure the whites. You'll want to chill...
Author: Gina Marie Miraglia Eriquez