Unlock the cure for the common roast turkey with New York City chef Heather Carlucci-Rodriguez's ingenious techniques: First, toast and grind whole spices to coax out their essential oils. Next, marinate...
Author: Heather Carlucci-Rodriguez
Using the Instant Pot, this flavorful broth-traditionally cooked for hours-is made by electric pressure cooker in a fraction of the time.
Author: Laurel Randolph
Author: Dede Wilson
Author: Carolyn Beth Weil
You can use the same weight in regular apples for this gingerbread cake recipe, but don't the little lady apples just look so awesome?!
Author: Claire Saffitz
Author: Tony Litwinko
Author: Kurt Gutenbrunner
Author: Jonathan Waxman
Making Stollen is not for the faint of heart. Avoiding it altogether because excellent store-bought Stollen abounds is further abetted by the invention of Stollenkonfekt, bite-size chunks of spiced, tender...
Author: Luisa Weiss
Author: Diane Morgan
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
The zing of ginger and the sweetness of molasses combine in perfect proportions in this cookie, sent to us by Jane Booth Vollers of Chester, Connecticut. Her grandmother, Helen Dougherty, made batches...
While the turkey rests, take 15 minutes to whip up this simple, timeless preparation.
Author: Susan Spungen
Author: Colin Cowie
Author: Carolyn Beth Weil
Author: Katherine Sacks
This creamy, garlicky tahini sauce also pairs wonderfully with lamb. Serve it as a dipping sauce, or as a spread on cold lamb sandwiches.
Author: Elena Faita-Venditelli
Author: Douglas Rodriguez
Author: Dorie Greenspan
This punch recipe easily scales down by half, or even all the way to festive drinks for two.
Author: Tristan Willey
Author: Ruth A. Matson
Smith's version is made with up to eight spices. It's worth using them all for the fullest flavor.
Author: Lisa Cheng Smith
Author: Bonnie Bennett