Author: Kriss Harvey
I have made several batches of this stuff. You can find recipes all over the internet, but this one works best for me. My favorites are the ones that really look like cookies (they make the kids and husbands...
Author: gingerkitten D
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
Author: Elinor Klivans
Store-bought peppermint ice cream will vary in color from pale pink to bright pink.
Author: Sarah Tenaglia
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
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
These easy pecan pie bars start with a brown butter press-in shortbread crust and are a perfect addition to your Thanksgiving dessert table.
This Swedish tea ring is a slightly sweet yeast bread flavored with cardamom. It makes a beautiful centerpiece for Swedish fika (coffee time).
Author: Elise Bauer
Author: Tina Miller
We've adapted the classic roast into a buffet-style, serve-yourself dish, with options: make a sandwich (with cornichons and horseradish sauce) if you want, or eat it up as distinct components if that's...
Author: Chris Morocco
Author: Heidi Dalzell
Author: Francois Payard
Author: Frank Stitt
I've given the humble parsnip soup a new lease of life with aromatic South-Asian flavours and a touch of chilli.
Author: Jamie Oliver
The orange zest and nutmeg say holiday, but you can switch up the spices as long as you keep the butter and salt.
Author: Vivian Howard
This is a fun thing to make with your kids, and hand out at Christmas time. NOTE: You will need a hot-glue gun. **Sorry for not being sure about some of the weights like with the gum. I searched forever...
Author: ht3696
Author: Alison Roman
Author: Suzanne Tracht
Author: Bruce Aidells
This slow-roasted pork shoulder comes out of the oven before it collapses into a shreddable texture; it will be succulent and tender but easy to slice.
Author: Alison Roman
Author: Scott Uehlein
Bay scallops-which are smaller and sweeter than sea scallops-are found in estuaries up and down the Eastern Seaboard, from New England to the Mid-Atlantic region. Any of them will work here, but if you...
Author: Lillian Chou
This meltingly tender and richly flavored roast has true star appeal. Show off even more by making your own beef stock .
Author: Taylor Boetticher
Author: Rosemary Leicht
Under all the whipped cream icing of the Black Forest cake are three layers of chocolate génoise soaked in kirsch. My father finished his génoise by hand, using a huge whisk with widely spaced wires...
Author: Hubert Keller
Author: Bruce Aidells
Author: Jeanne Thiel Kelley
Originating in Quebec, Tourtiere is a traditional French Canadian Christmas recipe. Learn how to make this meat pie with flaky crust and hearty filling, just in time for the holidays.
Author: Melissa Belanger
A super-reliable recipe for minced pork stuffing - give your roast dinner some oomph.
Author: Jamie Oliver
The recipe for these melt-in-your-mouth pecan crescent cookies has been in my family for years," says Marilynn Bonecki of Marengo, Illinois. "They can be made a couple of weeks in advance, but it's hard...
Author: Marilynn Bonecki
Author: Melissa Clark