Author: Nick Malgieri
I bought one of these candy trains at a bazaar about 30 years ago and decided that I would copy it since it was so cute. These are great for little and big kids on your Christmas list. I have also subbed...
Author: thecatergator
These dense, moist treat are irresistible. Wrapped in a pretty box, they make a great gift, too.
You won't be disappointed when you try this glorious honey-mustard glazed ham recipe. It couldn't be easier to make, since it only calls for five ingredients!
This ambitious Mallomars-inspired recipe is a project: Make the (wheat-free!) cookie base and top with marshmallow on day one; enrobe in chocolate on day two.
Author: Anna Posey
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
Author: Dede Wilson
Author: Torben Jensen
Peppernuts (or Pfeffernusse Cookies) are a traditional German cookie often made in Mennonite communities in the US. They are a highly addictive, tiny, crunchy cookie filled with warming spices and are...
Author: Bettie
These quick, flavorful biscuits with a touch of cornmeal are perfect for Thanksgiving.
Author: Bon Appétit Test Kitchen
Egg whites vary in size, and the quantity of whites used in a meringue affects its texture. When making these cookies, it's best to use a liquid measuring cup to measure the whites. You'll want to chill...
Author: Gina Marie Miraglia Eriquez
When the temperatures drop, get this spicy mulled cider steaming on the stove. Its cozy flavors of cinnamon, clove, and nutmeg will warm you up quickly!
Author: Elise Bauer
To ensure that the grated potatoes bind together in this classic Swiss dish, squeeze as much liquid out of them as you can.
Author: Victoria Granof
Author: Jan Schroeder
Author: Sheila Lukins
Author: Fran McCullough
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
Author: Francois Payard
Author: Damon Lee Fowler
Author: Larraine Perri
Everyone wants to know what the secret is to making creamy deviled eggs. Can you keep a secret... it's the cream cheese.
Author: FDADELKARIM
Author: Melissa Roberts
Author: Brent Ridge
We took a cue from traditional Italian tonnato sauce (which uses canned oil-packed tuna) and combined it with classic deviled egg filling. Topped with crispy fried capers and salmon roe (if you're feeling...
Author: Anna Stockwell
These buns can be assembled the night before, needing only a final rise before baking.
Author: Melissa Roberts
Author: Suzanne Tracht