Author: Stephanie Clarke
Author: Julie Richardson
Author: Tracey Seaman
Author: Lora Zarubin
Brushing the sponge cake for the Bûche de Noël with this flavored syrup hydrates it and keeps it moist.
Author: Claire Saffitz
Author: Shelley Wiseman
Author: Ron Suhanosky
This signature Payard treat delivers a delicious dose of heart-healthy fat and antioxidants, courtesy of the nuts and cocoa.
Author: Francois Payard
Our slice-and-bake technique is easier to manage than shaping a crescent version-a touch of sanity during holiday baking madness.
Author: Claire Saffitz
Not just for Christmas. Good enough to eat from the bowl as a snack, these roast sprouts are so moreish we reckon they'll convert the haters! Make them into a vegetarian main by stirring through some cooked...
Author: Susie Theodorou
Author: Torben Jensen
Author: Bon Appétit Test Kitchen
Author: Gina Marie Miraglia Eriquez
Give the cheesecake time to cool down before you slice it. The pastry will shatter, which is rather lovely, offering wisps of crispness with the soft, creamy cheesecake. This is lighter and less rich than...
Author: nigel slater
We helped our snickerdoodles get party-ready by upping the spices and adding texture with toffee, cornflakes, and a sparkly finish.
Author: Chris Morocco
I like to make my dressings in jam jars, because it's so easy to see what's going on and you can shake them up easily. With the exception of the yoghurt dressing, they're all based on a ratio of 3 parts...
Author: Jamie Oliver
Ree Drummond's famous cinnamon rolls are utterly delicious and worth the time it takes to make them from scratch. They also make an excellent holiday gift.
French boudin blanc-not to be confused with Cajun boudin blanc-is a dairy-infused pork sausage. Used as a stuffing, it infuses lean cuts like turkey breast with richness and perfumes the meat with warm...
Author: Taylor Boetticher
Author: Molly Stevens
Author: Maggie Ruggiero
Perfect for the Holidays! Be creative with your stuffing, prepare as directed for an updated classic, or try the suggested add-in ingredients to suit your taste.
Author: kdobson7
One bite of this exemplary antipasto entirely changed the way I thought about Italian cooking-and cooking in general. So Zen-like in their elegance and simplicity, so little and yet so much said, these...
Author: Mario Batali
Amaretti cookie crumbs, sprinkled between layers of phyllo, give lots of satisfying flavor and texture this this apple-cranberry pastry.
Author: Steve Pernetti
Make and share this Christmas Rice Krispies Squares recipe from Food.com.
Author: Brigitte
Author: Ruth Cousineau
The chile paste for this pork is added in two stages: Initially it acts as a marinade and permeates the interior of the roast. After a second addition is applied, it's roasted over high heat to create...
Author: Tailor, Nashville, TN
Salmon is such a fantastic fish, it really doesn't need much help at all to be delicious, but I'm a sucker for lovely fresh herbs and I couldn't resist - plus they make the fish look pretty good, too!
Author: Jamie Oliver
These easy cranberry brie bites are especially popular during the holiday season. Make them as Christmas appetizer, New Year's Eve snack, or for any party.
Author: Bon Appétit Test Kitchen
Spicy and sweet this brittle that I found on line at Taste of Home has it all and to make it even better - easy made in the microwave. Cook time is cooling. Guessed at amount
Author: Bonnie G 2
There's absolutely nothing wrong with using a packet stuffing, but I promise you won't regret making your own. This combo is such a good one - the sweetness of the apricots pairs beautifully with the sausage...
Author: Jamie Oliver