Author: Jan Schroeder
Author: Bon Appétit Test Kitchen
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
Want cookies you can make in less than an hour without having to run out to buy perishable ingredients-or even turn on your oven? These no-bake cookies rely on nut butter and white chocolate for their...
Author: Katherine Sacks
Author: Jeanne Thiel Kelley
An easy Cranberry Pineapple Punch recipe.
A delicious orange cookie with dried cranberries. Beautiful and tasty!
Author: Randi
Author: Shelley Wiseman
The spirit of a Key lime pie in the guise of a luscious cranberry curd. The contrast between the snappy press-in crust and the tart filling in this recipe is pure genius.
Author: Ann Redding
Author: Rick Archbold
Removing the seeds from one of the chiles lessens the punch. If you like more heat, leave them in. If less, scrape out seeds from both chiles.
Author: Claire Saffitz
Author: Tina Miller
Author: Andrea Albin
Author: Sarah Patterson Scott
Underneath the toasted meringue, you'll find a surprising lightness that comes from cheery red cranberry sorbet layered with pale green pistachio ice cream and buttery pound cake.
Author: Lillian Chou
Author: Bon Appétit Test Kitchen
These cookie bars are studded with the best parts of traditional fruitcake (orange zest and dried fruit) and spiced up with lots of fresh ginger. The white chocolate drizzle creates a blank canvas that's...
Author: Tara O'Brady
This is great as is, but if you like, top the hash with a poached egg. Either way, have sautéed spinach and seeded breadsticks on the side and hot fudge sundaes afterward.
Author: Nigella Lawson
Author: Ira Freehof
Serve these Thanksgiving cupcakes at a holiday potluck, or on a party dessert buffet.
Author: Katherine Kallinis Berman
A dulce de leche and cream cheese frosting rich with pecans is as innovative as it is easy, making these cranberry-flecked cupcakes unforgettable.
Author: Susan Reid
Author: Tyler Florence
Figs bring a touch of sweetness to this bright, chutney-ish sauce and nicely offset the sharpness of the vinegar.
Author: Claire Saffitz
Author: Mark Bittman