Named for the French Quarter of New Orleans, this classic cocktail is complex and boozy. It's made with rye whiskey, cognac, Bénédictine, and bitters.
Unlike traditional fruitcakes, which are usually soaked in liquor and can be prepared weeks in advance, this version is best eaten within five days of baking.
Author: Gina Marie Miraglia Eriquez
A pfeffernusse cookie that can be cut into round shapes. Great at Christmas.
Author: JJOHN32
Author: Katie Brown
Author: Pam Norby
Author: Tom Sandham
Although trends come and go, chocolate mousse never fails to impress. Not only does it manage to convey both indulgence and comfort, it couldn't be simpler to make. This version is a true classic mousse...
Boeuf bourguignon may be made 1 day ahead. Cool, uncovered, then chill, covered (it tastes even better made ahead because it gives the flavors time to develop). If making ahead, it's easier to remove fat...
Author: Colin Cowie
Author: Tarla Thiel
The original recipe calls for small plums that sink into the batter, but you'll get the same effect with apples or berries.
Author: Claire Saffitz
Author: Aglaia Kremezi
Author: Maria Speck
Author: Dorie Greenspan
Sangria doesn't have to be a sugary mess. Grilled stone fruit adds a natural caramelized sweetness to this refreshing drink.
Author: Matt Duckor
Author: Jeanne Thiel Kelley
Biscochitos are the best thing to get with your coffee when you eat breakfast at a Mexican bakery. Mi Tierra makes my favorite version of these rich Mexican cookies. Sorry, there is no substitute for the...
Author: Robb Walsh
Author: Chef Neil Perry