Author: Marisol Benadayan-Bennaroch
This was something I always looked forward to during the holidays. I don't know why Mama only made it, then! I've broken that tradition by making it anytime I get hungry for it. However, when it's stuffed...
Author: Irishcolleen
Lightly breaded jumbo diver sea-scallops, baked in a terrific lemon garlic butter sauce!!! One of my favorites. Delicious served with a crisp green salad and pasta or French bread, -or- may be served as...
Author: BecR2400
Author: Jane A. Van Pelt
Author: Francois Payard
Author: Fran Gallagher Ripsom
This tea is brilliantly red and sweet-tart, with a delicious bite from ginger and aromas of clove and citrus
Author: Toni Tipton-Martin
Author: Melissa Roberts
You can find pistachio paste at specialty food stores and some grocery stores, but making your own is easy. Process 1/2 cup raw pistachios, 2 Tbsp. honey, and 1 Tbsp. vegetable oil in a food processor...
Author: Claire Saffitz
Author: Lauren Groveman
Like any braised dish, this lamb shanks recipe is better when made one day ahead.
Author: Andy Baraghani
Author: Tina Miller
This potato-cheese gratin may sound like some ancient Alpine classic, but it's rather more modern than you'd expect.
Author: Tom Parker Bowles
Author: Dede Wilson
Dusting these tender pecan-and-butter-packed cookies with powdered sugar before baking them creates a crackly, glossy coating. Feel free to add more afterward as well.
Author: Chris Morocco
This slow-roasted pork shoulder comes out of the oven before it collapses into a shreddable texture; it will be succulent and tender but easy to slice.
Author: Alison Roman
This is a recipe I thought of trying to think of something else to fry when frying a turkey. It seemed a shame not to fry something else while the oil was hot.
Author: dave huffman
Author: Carolyn Beth Weil
Author: Tina Miller
A variety of fruits dressed with a mixture of cream and condensed milk. A simple but delicious Mexican tradition during Christmas.
Author: Anonymous
This steaming version of the classic vodka, cream, and coffee cocktail is especially appealing in winter.
Under all the whipped cream icing of the Black Forest cake are three layers of chocolate génoise soaked in kirsch. My father finished his génoise by hand, using a huge whisk with widely spaced wires...
Author: Hubert Keller
These delicate jam-filled bar cookies are made with frozen dough that's grated into the pan, which gives them a very light and crumbly texture. If you can't find rose petal jam, substitute any jam you...
Author: Michelle Polzine
The technique: Streusel-a crumbly mixture of flour, butter, sugar, and spices-often shows up on coffee cakes. The sweet, crunchy stuff also makes a great pie-topper. The payoff: You have to roll out only...
Author: Jeanne Kelley
Butterflying the pork loin isn't difficult, but many butchers will do it for you.
Author: Federica Cucinelli
Author: Kemp Minifie
Author: Rebecca Rather
Author: Esther Sung