Roast these up to four hours ahead; put them in to reheat when the prime rib is done.
This retro-style platter of pickled vegetables and crudités makes a refreshing addition to a decadent holiday dinner table.
Author: Anna Stockwell
Author: Alexis Touchet
Making Stollen is not for the faint of heart. Avoiding it altogether because excellent store-bought Stollen abounds is further abetted by the invention of Stollenkonfekt, bite-size chunks of spiced, tender...
Author: Luisa Weiss
If you want to take this dish to the next level, invest time in cooking your leeks super-slowly until sticky and sweet.
Author: Jamie Oliver
Chef Jody Williams serves this truffle mixture family-style at holiday parties, with spoons, so guests can scrape off shavings of ganache and toss them through cocoa powder or sandwich between wedges of...
Author: Jody Williams
Author: Sheila Lukins
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
The holidays have so many food associations for me, and one of those is fancy roasted cocktail nuts.
Author: Myra Goodman
Author: Marlena Spieler
The cake is layered with dark chocolate ganache and white chocolate cream, then topped with marshmallowy peppermint frosting.
Author: Claudia Fleming
Author: Julie Richardson
An easy to make holiday treat that everyone loves.
Author: SugarJ85
It's not about the potatoes-it's what you do to the potatoes. In this recipe, precook them until they're tender, then dispatch clarified butter (which is less likely to burn), heat, and time to help them...
Author: Ludo Lefebvre
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: Jeanne Thiel Kelley
Author: Ming Tsai
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: Sarah Patterson Scott
These spuds really are a phenomenon. They look dark and gnarly, and they're beautiful yet kind of charmingly ugly at the same time. The volume of balsamic used here requires you to have faith. Trust me...
Author: Jamie Oliver
Author: Janet Taylor McCracken
Author: Shelley Wiseman
Author: Clark Frasier
Author: Jennifer Iserloh
Come in from the cold to this warmly spiced hot apple cider.
Author: Sema Wilkes
Author: Alison Roman
Author: Larraine Perri
Author: Shelley Wiseman