Author: Nigella Lawson
Author: Bon Appétit Test Kitchen
Figs soak up a Marsala wine caramel sauce as this tarte Tatin-inspired dessert bakes in the oven.
Author: nigel slater
Author: Sarah Patterson Scott
Another quick, weeknight recipe, but good enough for company (I make it for Christmas eve dinner every year). I can usually have the fish, rice pilaf, and steamed vegetable on the table in 30 minutes....
Author: WorkingMom2three
Author: Kendra Vizcaino
Author: Betty Rosbottom
Brushing the sponge cake for the Bûche de Noël with this flavored syrup hydrates it and keeps it moist.
Author: Claire Saffitz
Author: Elinor Klivans
Author: Gina Marie Miraglia Eriquez
This spiked fruit tea is intentionally not too boozy, but you can also just leave the bourbon out.
Author: Tailor, Nashville, TN
Author: Dorie Greenspan
Dry mustard in a cookie? Absolutely. It amps up the spiciness, adding just the perfect amount of heat.
Author: Dorie Greenspan
Author: Kent Rathbun
These easy pecan pie bars start with a brown butter press-in shortbread crust and are a perfect addition to your Thanksgiving dessert table.
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
Author: Kris Wessel
Author: Rebecca Rather
Author: Myra Goodman
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
To make this recipe ahead, let the tart cool in pan, then reheat over medium to soften glaze before inverting.
Author: Diane Rossen Worthington
You've got a lot of cookies to make, so do yourself a favor and clear some freezer space. Many doughs can be made as far as a month ahead if wrapped properly. (That means airtight! In plastic!) Logs of...
Author: Alison Roman
If you feel like skipping the infused-butter baste, brush occasionally with a light coat of extra-virgin olive oil to get that golden brown skin.
Author: Chris Morocco
Author: Robb Walsh