Editor's note: This recipe appears as part of our editors' Christmas Cookie Swap, 10 beloved holiday recipes from the editors of Epicurious and Gourmet...
Author: Siobhan Adcock
Quickly roasting oysters in a hot oven pops the shells apart so they can be opened the rest of the way by hand, no shucking skills required.
Author: Anna Stockwell
Author: Sandra Rudloff
Author: Larraine Perri
Don't Move a Mussel-Seriously-this one-pot dinner is that easy. Sweet cherry tomatoes, earthy chorizo, and a splash of wine do the heavy lifting.
Author: Chris Morocco
Delicate, crumbly little thumbprints that are the perfect combination of sweet and savory-a cheese plate wrapped into one crunchy little morsel.
Author: Amanda Hesser
The use of leavening in a cake is first recorded in a recipe for gingerbread from Amelia Simmons's American Cookery, published in Hartford in 1796; I guess...
Author: Claudia Fleming
Author: Bruce Aidells
Author: Douglas Rodriguez
Author: Kemp Minifie
Author: Rick Tramonto
Author: Maggie Ruggiero
Author: Yotam Ottolenghi
Store-bought puff pastry makes these savory "elephant ears" an easy bite-size appetizer for your next party.
Author: Union Square Events
Author: Damon Lee Fowler
Though these delicately spiced soufflés reach toward the skies, they capture the fragrant earthiness of pumpkin. Best of all, this airy alternative to...
Author: Shelley Wiseman
Author: Andrea Albin
Author: Jeanne Thiel Kelley
Author: Hubert Keller
Author: Shelley Wiseman
Author: Patricia Reilly
Author: Carolyn Beth Weil
Dusting these tender pecan-and-butter-packed cookies with powdered sugar before baking them creates a crackly, glossy coating. Feel free to add more afterward...
Author: Chris Morocco
Author: Janet Taylor McCracken
Author: Denise Barr
Roast these up to four hours ahead; put them in to reheat when the prime rib is done.
Author: Jeanne Thiel Kelley
Crisp pickled vegetables go brilliantly with cocktails (or with sandwiches, a hunk of cheese, a juicy steak...the possibilities are endless). Fresh ginger...
Author: Lillian Chou
Author: Ruth Cousineau
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
This is called a meringue buttercream because its foundation is egg whites, not the more traditional yolks. That makes it very light, satiny, and easy...
Author: Ruth Cousineau
Author: Gina Marie Miraglia Eriquez
You want to cook the cod at a lazy simmer; it will make all the difference between buttery, flaky fish and rubbery, tough fillets.
Author: Alison Roman
Author: Alison Roman
Come in from the cold to this warmly spiced hot apple cider.
Author: Jill Silverman Hough
Author: Bon Appétit Test Kitchen
Author: Rose Pascale
If you like, you can coat the pork with the coriander and chill it for an extra night before roasting for more flavor. It will also help the pork get a...
Author: Dawn Perry
The textured end of a meat mallet is gently pressed into the dough of these cardamom- and rose water-scented cookies to form a grid pattern.
Author: the editors of Martha Stewart Living