Author: Bruce Aidells
Author: Andrew Weil, M.D.
Parmigiano-Reggiano and a generous dose of heavy cream transform butternut squash and spinach into a rich, bubbling gratin.
Mom made these for Christmas every year, as long as I can recall. She also made them for hundreds of weddings! She would let us (the kids) do the sugaring...
Author: Barbara Lemonakis
On the buffet table, put the ham and mustard sauce next to the Caraway-Dill Biscuits so that your guests can make their own little sandwiches. Prepare...
Of all the quirky, inexplicable, reindeer-embellished holiday traditions out there, making your own Yule log might take the cake. Why would anyone in their...
Author: Claire Saffitz
Author: Ming Tsai
Author: Shelley Wiseman
This wreath looks as good as it tastes. The base and toppings can be prepared a day ahead and assembled right before your party. This is my version of...
Author: Phunny Pharmer
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
This classic German spice mix can be used anywhere you want a dash of warm, Christmas-y spice.
Author: Luisa Weiss
A whole roasted duck doesn't have to be fussy. With just a few hours' roasting and hardly any work at all, you can have a juicy bird with crisp skin-the...
Author: Lillian Chou
Author: Sarah Patterson Scott
Author: Kent Rathbun
Author: Sue Knechtel
Author: Karen DeMasco
My sister Terry has made this for years, recipe is courtesy Rival Crock Pot Cooking. Many variations abound - but we like this one.
Author: CindiJ
Author: Don Shingler, Jr.
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
Try our Roasted Domino Potatoes, inspired by chef Francis Mallmann.
Author: Bon Appétit Test Kitchen
Author: Barbara Grunes
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: Albert Stevens Crockett
Roasting the cabbage is an essential first step: It draws out the excess moisture, ensuring that the cream mixture doesn't get watery.
Author: Andy Baraghani