Crisp pickled vegetables go brilliantly with cocktails (or with sandwiches, a hunk of cheese, a juicy steak...the possibilities are endless). Fresh ginger and dried chiles give them a bracing boost and...
Author: Lillian Chou
The sour cherry relish can be used in a similar way to cranberry sauce. Its tart, fruity flavor is perfect with pork, but it's also great with ham or turkey.
Author: Donna Hay
Author: Jeanne Thiel Kelley
Author: Irma S. Rombauer
Author: Mario Batali
Author: Jeanne Thiel Kelley
Author: Jennifer Iserloh
Author: Rose Pascale
Author: Kris Wessel
Author: Roberto Santibañez
Roast these up to four hours ahead; put them in to reheat when the prime rib is done.
Your blender does most of the work for you to make this decadent mousse: no eggs, no double boiler, no extra fuss. It's the perfect make-ahead dessert for an impressive holiday meal.
Author: Anna Stockwell
We spiked the glaze for our retro-chic ham with hot sauce and apple cider vinegar to cut through the cloying sweetness of the original.
Author: Chris Morocco
Spicy, sharp turnip greens, braised gently with a smoked ham hock, are a time-honored accompaniment on southern tables at any time of the year. This version, with the ivory turnips, golden apple, and pink...
Author: Andrea Albin
A simmer and soak in sugar syrup glazes kumquats and liquifies their interiors so they taste like delicious shots of marmalade.
Author: Lillian Chou
This Swedish tea ring is a slightly sweet yeast bread flavored with cardamom. It makes a beautiful centerpiece for Swedish fika (coffee time).
Author: Elise Bauer
This mash gets a punch of flavor from freshly grated horseradish. Use a combination of potato varieties to add more texture.
Author: Victoria Granof
Author: Maggie Ruggiero
Author: Gina Marie Miraglia Eriquez
Cranberry Eggnog Tart
Author: Ian Knauer
This "red sauce meets Guido in Little Italy" classic has much more to do with the clams than what you may be used to eating. Note that the bread crumbs here are fresh-that is to say, made only from today's...
Author: Mario Batali
Author: Bruce Aidells