Author: Ruth Cousineau
Author: Gina Marie Miraglia Eriquez
Author: Dede Wilson
Author: Bon Appétit Test Kitchen
Often called kosher-style dill pickles, these are quick to make. Use either small whole cucumbers or cut larger ones into quarters. For an additional interesting flavor, tuck a small dried hot red pepper...
Author: Eleanor Topp
Author: Jasper White
Author: Crescent Dragonwagon
More elegant than jam but just as handy, this compote goes with almost everything.
Author: Bryan Webb
Author: Bon Appétit Test Kitchen
Laced with grappa, this lovely molded jelly works well with the robustness of all the other dishes on this menu (and cranberries and grappa bring out the best in each other).
Author: Gina Marie Miraglia Eriquez
Author: Rick Rodgers
Author: Maya Kaimal
Author: Gina Marie Miraglia Eriquez
Passion fruit nectar adds a tropical twist to this traditional brunch cocktail.
Author: Michael Laiskonis
This classic spongecake is thought to have originated with German settlers.
A long turn in the oven gives these juicy plum tomatoes good caramelization, lending sweetness to their robust flavor.
Author: Scott Peacock
Author: Lillian Chou