The zing of ginger and the sweetness of molasses combine in perfect proportions in this cookie, sent to us by Jane Booth Vollers of Chester, Connecticut. Her grandmother, Helen Dougherty, made batches...
Author: Francois Payard
Author: Bruce Aidells
Author: Melissa Roberts
These quick, flavorful biscuits with a touch of cornmeal are perfect for Thanksgiving.
Author: Bon Appétit Test Kitchen
Author: Kate Higgins
Author: Marcel Desaulniers
Author: Kris Wessel
Put this garlic-rosemary pork roast on your Holiday table, right next to-or instead of-the turkey.
Author: Rick Martinez
Author: Ivy Manning
Author: Dawn Perry
If you want to make classic sugar cookies for decorating, this is your dough. Heck, if you want to make any cookie, this is your dough: Just add your choice of mix-ins to create endless delicious variations....
Author: Rhoda Boone
Cauliflower cheese has always been a big favourite in the Oliver household. It's such a staple I never thought I could do it better, but this version really has the edge.
Author: Jamie Oliver
An easy tequila cocktail made with creme de cassis and ginger beer or ginger ale. Check out the recipe!
Author: Eben Freeman
This "red sauce meets Guido in Little Italy" classic has much more to do with the clams than what you may be used to eating. Note that the bread crumbs here are fresh-that is to say, made only from today's...
Author: Mario Batali
Author: Susan Feniger
Spicy, sharp turnip greens, braised gently with a smoked ham hock, are a time-honored accompaniment on southern tables at any time of the year. This version, with the ivory turnips, golden apple, and pink...
Author: Andrea Albin
These pretty little cookies are similar to the bakery staples, but made with a flaky, homey, easier version of puff pastry. A liberal sprinkle of cinnamon and sugar in between the layers gives each cookie...
Author: Gina Marie Miraglia Eriquez
This recipe is a showstopping and grown-up version of everyone's favorite party snack-the 7-layer dip.
Author: Claire Saffitz
Author: Kriss Harvey
Author: Amelia Saltsman
This traditional Italian nougat is typically made with almonds, but we've substituted pistachios for their bright color and delicate flavor. Torrone can vary from firm to soft, but this one has a nice,...
Author: Gina Marie Miraglia Eriquez
Stacking the dough in alternating colors and then smushing them into a roll is as easy as making shapes with Play-Doh. The method makes for a fancy-looking swirl that novices can succeed at too.
Author: Chris Morocco