Author: Jane A. Van Pelt
These classic rich, chewy cookies crack - or, yes, crinkle - as they bake. Hazelnuts, cocoa, and chocolate come together to make them particularly potent.
Author: Ruth Cousineau
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
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
Perfectly tender and extremely flavorful, this slow cooker brisket is a hearty main worthy of your holiday dinner menu.
Author: Tina Miller
This tea is brilliantly red and sweet-tart, with a delicious bite from ginger and aromas of clove and citrus
Author: Toni Tipton-Martin
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: Fran Gallagher Ripsom
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
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
This steaming version of the classic vodka, cream, and coffee cocktail is especially appealing in winter.
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
Author: Kemp Minifie
Author: Melissa Roberts
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
Author: Francois Payard
A variety of fruits dressed with a mixture of cream and condensed milk. A simple but delicious Mexican tradition during Christmas.
Author: Anonymous
Author: Marisol Benadayan-Bennaroch
This recipe calls for a whole leg of ham, with the bone in, that has been pre-cured and pre-cooked. If you can't buy a pre-cooked ham, ask your local butcher for a cured leg and follow their cooking instructions...
Author: Donna Hay
Butterflying the pork loin isn't difficult, but many butchers will do it for you.
Author: Federica Cucinelli
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
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
Author: Melissa Clark
This chocolate and pumpkin mashup is surprising yet delicious. It's so good that you don't have to brûlée the top,though that effect surely makes the pie a show stopper.
Author: Kierin Baldwin
A thick layer of pure white chocolate truffle separates the amaretto-brushed layers, and a bit more truffle filling is used to flavor the whipped cream icing.