Author: Shelley Wiseman
Author: Abigail Johnson Dodge
Author: John Currence
Author: Janet Taylor McCracken
Author: Nigella Lawson
Author: Dede Wilson
Author: Maggie Ruggiero
Author: Bon Appétit Test Kitchen
Sparkly candy canes and winking snowmen aren't for everyone. Salted Honey and Chocolate Bark is a sweet-and-salty confection that even the manliest of men would be pleased to nibble on-or make. No cookie...
Author: Alison Roman
This recipe looks more daunting than it actually is. You basically make a bread dough with a bit of butter and egg in it, knead it for a while, the leave it alone to do its thing.
Author: nigel slater
Author: Bruce Aidells
Author: Taylor Boetticher
Author: Kerri Conan
Fuyu persimmons, which resemble tomatoes in shape, are best enjoyed while still firm and slightly crisp. The sweet, meaty wedges make a gorgeous counterpoint to the tangle of peppery greens.
Author: Lillian Chou
Author: Gabrielle Hamilton
"If you don't like sardines," says Lett, "you're going to today." Make sure to ask your fishmonger to remove the center bones but leave the head and tail intact.
Author: Francois Payard
Author: Diane Rossen Worthington
Gin and Champagne make a bubbly wonderful duo, which is why this classic cocktail is always a good idea.
Author: Chris Morocco
Author: Diane Rossen Worthington
Author: Mario Carbone
Author: Andrew Knowlton
The simple combination of sharp Campari and salty fino sherry makes for a spritz that quenches your thirst and works wonderfully with potato chips, olives, or aged cheeses.
Author: Maggie Hoffman
Author: Dede Wilson
Author: Doris Lindsay
Author: Jill Silverman Hough
Author: Megan O. Steintrager
Author: Mindy Segal
These decadent cookies make the most of their headlining ingredients. The hazelnuts are toasted, which deepens their sweetness and makes them the perfect complement to a luscious dark chocolate and cinnamon...
Author: Samantha Seneviratne
You've heard it before: You can't rush a good braise. Take your time browning the chicken and mushrooms and building the velvety sauce for this coq au vin recipe.
Author: Ludo Lefebvre