Author: Jennifer Iserloh
Rompope is served chilled, often over ice, but it can be served warm, which is how I prefer it when cold weather sets in. Either way, it's rich, velvety, fragrant, and certainly full of cheer.
Author: María Del Mar Sacasa
Author: Jeanne Thiel Kelley
Beef tenderloin is the softest, most buttery-textured cut of meat. Here's how to cook a beef tenderloin roast for a delicious and easy dinner.
Author: Irma S. Rombauer
Author: Roberto Santibañez
Spicy, sharp turnip greens, braised gently with a smoked ham hock, are a time-honored accompaniment on southern tables at any time of the year. This version, with the ivory turnips, golden apple, and pink...
Author: Andrea Albin
Author: Maria Helm Sinskey
Author: Maricel Presilla
The sour cherry relish can be used in a similar way to cranberry sauce. Its tart, fruity flavor is perfect with pork, but it's also great with ham or turkey.
Author: Donna Hay
Your blender does most of the work for you to make this decadent mousse: no eggs, no double boiler, no extra fuss. It's the perfect make-ahead dessert for an impressive holiday meal.
Author: Anna Stockwell
Author: Bon Appétit Test Kitchen
Author: Ian Knauer
Cranberry Eggnog Tart
Author: Maggie Ruggiero
Author: Michael Lomonaco
This Filipino-style meatloaf has an egg at its center. Don't waste any of the paprika-tinted delicious juices remaining in the pan-sop them up with rice instead.
Author: Angela Dimayuga
Author: Helaine Ohayon
Author: Rose Pascale
Perfectly tender and extremely flavorful, this slow cooker brisket is a hearty main worthy of your holiday dinner menu.
The classic dessert gets a holiday twist with eggnog flavors and an opulent presentation. Begin making this one day before serving.
Author: Mario Batali
To prevent cut artichokes from browning, work with 1 artichoke at a time and lightly toss it in the lemon dressing as you go.
Author: David Downie
This mash gets a punch of flavor from freshly grated horseradish. Use a combination of potato varieties to add more texture.
Author: Victoria Granof
We spiked the glaze for our retro-chic ham with hot sauce and apple cider vinegar to cut through the cloying sweetness of the original.
Author: Chris Morocco
Author: Kris Wessel
A simmer and soak in sugar syrup glazes kumquats and liquifies their interiors so they taste like delicious shots of marmalade.
Author: Lillian Chou