Author: Hubert Keller
The tradition of Sicilian cooking is well documented in Anna Tasca Lanzas works, and she is the zen mistress of all of the islands fascinating food lore. Her school at Regaleali winery is one of the...
Author: Mario Batali
Author: Gina Marie Miraglia Eriquez
Author: Patricia Reilly
This Filipino-style meatloaf has an egg at its center. Don't waste any of the paprika-tinted delicious juices remaining in the pan-sop them up with rice instead.
Author: Angela Dimayuga
Author: Jennifer Iserloh
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 as well.
Author: Chris Morocco
Author: Sarah Patterson Scott
Author: Ian Knauer
Author: Alexis Touchet
These sparkly cookies take classic gingerbread and turn up the volume with three variations of ginger and a decadent cream cheese filling.
Author: Samantha Seneviratne
Roast these up to four hours ahead; put them in to reheat when the prime rib is done.
Using dried porcini mushrooms as the base of the rub for this dramatic centerpiece roast gives it the funky, earthy flavor usually associated with expensive dry-aged beef.
Author: Anna Stockwell
Author: Marlena Spieler
Author: Shelley Wiseman
Author: Alexis Touchet
Author: Janet Taylor McCracken
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: Lillian Chou
The cake is layered with dark chocolate ganache and white chocolate cream, then topped with marshmallowy peppermint frosting.
Author: Claudia Fleming
Author: Douglas Rodriguez
Author: Larraine Perri
Author: Shelley Wiseman
Author: Alison Roman
Author: Jeanne Thiel Kelley
Come in from the cold to this warmly spiced hot apple cider.
Author: Jennifer Iserloh
Author: Maggie Ruggiero
Author: Gabrielle Hamilton
Author: Ian Knauer
This is called a meringue buttercream because its foundation is egg whites, not the more traditional yolks. That makes it very light, satiny, and easy to spread-a plus if you're making a many-layered cake...
Author: Ruth Cousineau
If you like, you can coat the pork with the coriander and chill it for an extra night before roasting for more flavor. It will also help the pork get a good sear.
Author: Dawn Perry
Author: Dianne Rossmando
Author: Dede Wilson
Author: Denise Barr
Author: Esther Sung
Author: Jill Silverman Hough
Author: Tori Ritchie