Polly Tafrate of South Salem, New York, writes: "I've taken dozens of cooking classes over the years, but some of my best lessons in the kitchen have come from my husband's family. His sister and his mother...
Author: Polly Tafrate
Author: Judy Moy
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
Make and share this Pampered Chef Savory Spread recipe from Food.com.
Author: Shabby Sign Shoppe
I know sprouts can be divisive, but this recipe is so delicious. Chestnuts give it a holiday vibe. If there's anyone roasting them in your town, buy theirs! You can do this on the day, or on Christmas...
Author: Jamie Oliver
Author: Gina Marie Miraglia Eriquez
To ensure that the grated potatoes bind together in this classic Swiss dish, squeeze as much liquid out of them as you can.
Author: Victoria Granof
Author: Amelia Saltsman
Hold these sesame-coated chocolate-and-nut cookies up to the light to appreciate the stained-glass effect of the dried fruit.
Author: Rick Martinez
Make and share this Cranberry Delight Jello Salad recipe from Food.com.
Author: Kim61589
Author: Mario Batali
Cooking the turkey on a rimmed baking sheet is great for all-over browning, but be very careful as you remove it from the oven so that the drippings don't slosh over the sides.
Author: Andy Baraghani
If one pasta dish exemplifies the complexity of pan sauce precision, it's cacio e pepe (literally, cheese and pepper). The minimalist recipe calls for only a few ingredients and doesn't even include garlic....
Author: Oliver Strand
If you set aside several hours on three days to make the Gingerbread house, that will allow plenty of time for all the icing to set firmly and plenty of time for you to have some fun. The completed house...
The acidity of the vinegar cuts through the sweetness of the parsnips beautifully here, and the combo of bay and honey adds a real festive feel. For the best results, don't peel them.
Author: Jamie Oliver
Author: Tyler Florence
This spiked fruit tea is intentionally not too boozy, but you can also just leave the bourbon out.
Author: Tailor, Nashville, TN
Author: Bon Appétit Test Kitchen
Author: Brent Ridge
Author: Bon Appétit Test Kitchen
Author: Lora Zarubin
My Aunt Patti has been the designated cornbread dressing maker in my family for as long as I can remember. I was unable to attend Thanksgiving at her home this year so I set out on a mission to make my...
Author: Pot Scrubber
Author: Rose Levy Beranbaum
These truffle-like cookies dipped in crushed candy are as fun to make as they are to eat.
To make this recipe ahead, let the tart cool in pan, then reheat over medium to soften glaze before inverting.
Author: Tori Ritchie
Author: Dorie Greenspan
Author: Sally Schneider
Author: Molly Wizenberg
Author: Annie Somerville
This is a recipe I thought of trying to think of something else to fry when frying a turkey. It seemed a shame not to fry something else while the oil was hot.
Author: dave huffman
Author: Tracey Seaman
This is one of my trademark dishes that everyone seeks the recipe for. A staple Thanksgiving recipe and Christmas too. We have all agreed these are the best (and easiest!) brussel sprouts we've ever had....
Author: Suzy_Q