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
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: Dede Wilson
Author: Carolyn Beth Weil
Author: Kurt Gutenbrunner
Author: Tony Litwinko
Author: Diane Morgan
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: Jonathan Waxman
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
While the turkey rests, take 15 minutes to whip up this simple, timeless preparation.
Author: Susan Spungen
Author: Colin Cowie
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...
Author: Carolyn Beth Weil
Author: Katherine Sacks
Author: Elena Faita-Venditelli
This punch recipe easily scales down by half, or even all the way to festive drinks for two.
Author: Tristan Willey
Author: Douglas Rodriguez
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: Dorie Greenspan
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