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Molasses Crinkles

The zing of ginger and the sweetness of molasses combine in perfect proportions in this cookie, sent to us by Jane Booth Vollers of Chester, Connecticut. Her grandmother, Helen Dougherty, made batches...

Collards

Author: Bill Smith

Struffoli

Author: Nigella Lawson

Wild Mushroom and Onion Kasha

Author: Marlena Spieler

Chicken with Shallots, Prunes, and Armagnac

Author: Bon Appétit Test Kitchen

Florida Ambrosia Salad

Author: Kris Wessel

Scalloped Pineapple Casserole

This recipe was given to me from a friend of mine. The ingredients may sound a little different, but it is really good and easy to make. We make this for holiday dinners such as Easter, Thanksgiving and...

Author: iluzen

Twice Baked Potato Casserole

Twice baked potato casserole is the delicious side dish you never knew you needed. The loaded baked potato casserole is great for the holidays, potlucks, and more.

Cranberry Lime Pie

The spirit of a Key lime pie in the guise of a luscious cranberry curd. The contrast between the snappy press-in crust and the tart filling in this recipe is pure genius.

Author: Ann Redding

Chocolate Peppermint Stars

Author: Elinor Klivans

Best roast potatoes

Simple as roast potatoes are, there's a handful of tiny, but important, details - picked up throughout my cooking career - that when combined give you this ultimate recipe, which I believe creates the...

Author: Jamie Oliver

Shallot Tarte Tatin

To make this recipe ahead, let the tart cool in pan, then reheat over medium to soften glaze before inverting.

Cocoa Syrup

Brushing the sponge cake for the Bûche de Noël with this flavored syrup hydrates it and keeps it moist.

Author: Claire Saffitz

Spice Roll Out Cookies

Dry mustard in a cookie? Absolutely. It amps up the spiciness, adding just the perfect amount of heat.

Author: Dorie Greenspan

Cranberry Pistachio Baked Alaska

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