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
Roast these up to four hours ahead; put them in to reheat when the prime rib is done.
Good things do come in small packages. This quail is tender and juicy, and the marinade gives it a spicy sweetness. Best of all, you won't believe how easy it is-marinate, then it's less than 20 minutes...
Author: Irma S. Rombauer
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
Author: Gina Marie Miraglia Eriquez
Author: Jennifer Iserloh
Author: Michael Lomonaco
Author: Rose Pascale
A simmer and soak in sugar syrup glazes kumquats and liquifies their interiors so they taste like delicious shots of marmalade.
Author: Lillian Chou
Author: Clark Frasier
This mash gets a punch of flavor from freshly grated horseradish. Use a combination of potato varieties to add more texture.
Author: Victoria Granof
This Filipino-style meatloaf has an egg at its center. Don't waste any of the paprika-tinted delicious juices remaining in the pan-sop them up with rice instead.
Author: Angela Dimayuga
Author: Roberto Santibañez
Author: Bruce Aidells
Amaretti cookie crumbs, sprinkled between layers of phyllo, give lots of satisfying flavor and texture this this apple-cranberry pastry.
Author: Steve Pernetti
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: Jim Fobel
This recipe is taken from the Marlboro Country Cookbook and is absolutely fantastic. I'm usually the "Deviled Egg" girl for the holidays.
Author: msdoolittle
Cranberry Eggnog Tart