Easter or Christmas ham, basted with orange glaze, and made with a tasty honey-mustard sauce.
Author: Land O'Lakes
Author: Edward Lee
This deliciously sweet loaf is perfect to grab and go for breakfast, but works as well for an easy summer dessert, and it's gluten free and grain free to boot.
Author: Alice Liveing
Everything about this tender muffin maximizes the flavor of tart apples and nutty pecans.
Author: Ochre Bakery, Detroit, MI
Author: Katie Brown
This recipe embraces the incredible natural sweetness of sweet potatoes but gives it a spicy edge with honey infused with heat from red Fresno chilies.
Author: Claire Saffitz
Don't skip the vodka. It will give the sorbet a smoother, less icy texture.
Author: Andy Baraghani
Author: Cindy Mushet
Author: Jan Schroeder
Author: Jennifer Iserloh
This is my version of the Ukrainian salad known as shuki. If tarragon is hard to find, use any herb you really love. Similarly, sherry vinegar can be swapped out for any other flavorful vinegar or citrus...
Author: Olia Hercules
Slow-cooking a "roast" chicken yields moist, juicy meat but flabby skin-the easy fix is to run the carved chicken under the broiler to crisp the skin before serving.
Author: Sarah DiGregorio
Author: Marcus Samuelsson
Author: Anna Niederholzer
Author: Einat Admony
Author: Tracey Seaman
Author: Bill Granger
Tossing asparagus spears in a light soy dressing with crushed peanuts and shredded coconut adds a subtle but addictive crunch.
Author: Claire Saffitz
This is a simple scone with a bit of a makeover: glazed with sticky honey and generously smothered in clotted cream and tart rhubarb compote.
Author: Martha Collison
Author: Doris Schechter
Chicken, veggies, Marsala wine and mozzarella come together to make a delicious, savory casserole. Sometimes I leave the cheese off and put out a bowl, so it can be added as needed. If you're planning...
Author: Angie
Blooming the ginger, turmeric, and black pepper in oil is essential for releasing their aromatic properties into the sauce.
Author: Chris Morocco
Take down the temperature of a classic hot toddy in this easy, cooling rye cocktail.
Author: Andy Baraghani