Rompope is served chilled, often over ice, but it can be served warm, which is how I prefer it when cold weather sets in. Either way, it's rich, velvety, fragrant, and certainly full of cheer.
Author: María Del Mar Sacasa
Author: Melissa Kelly
Author: Janet Taylor McCracken
As if grilled squid that's tender in the middle and charred on the exterior weren't good enough, we're pairing it with smoky bell peppers and a lemony herb salad.
Author: Andy Baraghani
Author: Paul Grimes
A mix of sweet, smoky, and pleasingly bitter notes gives this crisp, bright salad a modern flair.
Author: Mindy Fox
Author: Gina Marie Miraglia Eriquez
Poach quince in rosé with a dash of cocktail bitters and a few warm spices, then assemble into a tart with almond paste using an upside-down, Tatin-style method.
Author: Claire Saffitz
Author: Bon Appétit Test Kitchen
Author: Diane Rossen Worthington
This traditional South American honey-almond cookie gets a tropical twist with an easy-bake coconut dulce de leche filling.
Author: Rick Martinez
Author: Georgia Downard
Author: Gert Schwartz
This French classic is a favorite holiday side. Toasting the almonds in butter adds a nutty richness to the dish, that's perfectly balanced out by a squeeze of lemon juice added at the end
Author: Anna Stockwell
Author: Joe Miller
Author: Hannah Levitz
Author: Gina Marie Miraglia Eriquez
Author: Ruth Cousineau
This deliciously sweet loaf is perfect to grab and go for breakfast, but works as well for an easy summer dessert, and it's gluten free and grain free to boot.
Author: Alice Liveing
Baking a traditional almond Scandinavian coffee cake is streamlined using cream puff pastry.
Author: Land O'Lakes
Cauliflower's versatility extends all the way to the grill, where it takes on complex flavor and a range of textures. While the exterior becomes burnished and crisp, the interior turns sweet and nutty,...
Author: Hetty McKinnon