What makes this recipe special is its lightness: twice as much milk as cream, and the white of the egg whipped stiff and folded into the mix, so it was almost like clouds on top of the eggnog.
Author: Dale DeGroff
Author: Maria Speck
Author: Janet Taylor McCracken
Author: Jennifer Iserloh
This is a lenten dish and served for Holy Supper on Christmas Eve in Orthodox homes across the country. It is always meatless as Orthodox Christians fast for this meal. This recipe comes from the St. John...
Author: Chef53Kathy
Found on line and best made a day or two in advance so that the sauce can form a gelatin consistency when refrigerated.
Author: Bonnie G 2
Here's everything you need to know about how to make a gingerbread house! Make this classic gingerbread house recipe with family and friends to get in the holiday spirit.
Author: Elise Bauer
Author: Melissa Roberts
Sweet roasted beets, nutty toasted hazlenuts, and rich and creamy goat cheese are combined in this vegetarian play on pâté: An earthy-yet-light spread that's great for dipping with crudité or spreading...
Author: Katherine Sacks
This goes all over Nana's Thanksgiving and Christmas Pan Dressing. Nana is my DH's mother, a wonderful woman, mother and cook! If you made the dressing, you should have at least 4 cups of nice seasoned...
Author: Caryn Dalton
French boudin blanc-not to be confused with Cajun boudin blanc-is a dairy-infused pork sausage. Used as a stuffing, it infuses lean cuts like turkey breast with richness and perfumes the meat with warm...
Author: Taylor Boetticher
We love the look of the homemade extra-long sprinkles on these whoopie-pie-type cookies, but they take a steady hand and a wealth of patience to shape. Use any store-bought sprinkle in their place.
Author: Anna Posey
Adding orange zest and salt to store-bought jam gives the filling an extra dimension of flavor without creating a lot of extra fuss.
Author: Chris Morocco
Author: Charlie Clapp
Perfectly roasted veg can totally make a Sunday dinner - keep it simple with this classic combo.
Author: Jamie Oliver
The best way to tackle this duck recipe is to braise the legs and make the relish in advance, then cook the breasts and crisp the legs on party night.
Author: Andy Baraghani
Braided Almond-Cream Wreath (Kranzkuchen) is an almond-paste and rum-raisin-stuffed sweet wreath. It is glorious: sticky and rich, winey with rum and almond paste, chewy, and flaky all at once. After baking,...
Author: Luisa Weiss
This casserole relies on the complementary flavors and textures of taro and pork belly: one meaty, the other earthy; one chewy, the other tender.
Author: Wilson Tang
This makes a lot of crepes. You can halve the recipe if that makes more sense for you, or keep it as is and have crepes two days in a row.
Author: Ludo Lefebvre
A classic from Mrs Beeton's. This is the more usual recipe found in the UK. Because I prefer it, I leave out the suet - which makes it vegetarian - and add more brandy if it is too dry.
Author: Sherrie-pie
Author: Cherie Perkins Raglin
Author: Mike Davis
Author: Lillian Chou
Author: Judy Moy
Author: Ruth Cousineau
Inspired by the All Steak restaurant in Cullman, Alabama, these thinly-rolled, brightly-flavored orange rolls have both zest and juice, giving them an intoxicating aroma and a full burst of sweet citrus...
Author: Joe Sevier
Author: Bon Appétit Test Kitchen
These rolls can be assembled 2 days ahead and refrigerated. If you want to serve them alongside pork or turkey, simply add them to the same oven in the last 40 minutes of roasting time.
Author: Donna Hay
A martini cocktail recipe that dates back to 1910, made with equal parts gin and dry vermouth.
Author: David Wondrich