While the turkey rests, take 15 minutes to whip up this simple, timeless preparation.
Author: Susan Spungen
Author: Ruth A. Matson
Author: Dorie Greenspan
Using the Instant Pot, this flavorful broth-traditionally cooked for hours-is made by electric pressure cooker in a fraction of the time.
Author: Laurel Randolph
Unlock the cure for the common roast turkey with New York City chef Heather Carlucci-Rodriguez's ingenious techniques: First, toast and grind whole spices...
Author: Heather Carlucci-Rodriguez
Author: Lidia Bastianich
Author: Martin Cate
Author: Colin Cowie
Making Stollen is not for the faint of heart. Avoiding it altogether because excellent store-bought Stollen abounds is further abetted by the invention...
Author: Luisa Weiss
Author: Kurt Gutenbrunner
You can use the same weight in regular apples for this gingerbread cake recipe, but don't the little lady apples just look so awesome?!
Author: Claire Saffitz
Author: Florence Myers
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....
Author: Kate Higgins
Author: Eleni Theos Stelter
Author: Dede Wilson
Author: Douglas Rodriguez
This creamy, garlicky tahini sauce also pairs wonderfully with lamb. Serve it as a dipping sauce, or as a spread on cold lamb sandwiches.
Author: Diane Morgan
We use round cookie stamps for the imprint before cutting these cookies out with a round cutter. Once the glaze is applied, they really do look like antique...
Author: Yotam Ottolenghi
Smith's version is made with up to eight spices. It's worth using them all for the fullest flavor.
Author: Lisa Cheng Smith
Author: Carolyn Beth Weil
Author: Madeleine Kamman