Author: Susan Haskell
Tucked under a butter- and herb-rubbed bird, savoy cabbage, thick-cut bacon, and simple potatoes meld into a caramelized, smoky, and irresistibly-tender trifecta.
Author: Mindy Fox
Try this frothy cocktail - named after a bartender in San Francisco - instead of eggnog.
Author: Clare Crespo
Author: Jeff Koehler
Author: Lidia Bastianich
Creamy white chocolate makes a rich, milky finish for these deliciously spiced cookies. For the best flavor, buy the highest quality white chocolate you can find. High-quality milk or dark chocolate can...
Author: Samantha Seneviratne
The only thing more crowd-pleasing than cheese is marinated cheese. If Manchego isn't your thing, go for any semi-firm cheese like white cheddar, Gouda, or Monterey Jack.
Author: Andy Baraghani
Author: David Waltuck
Author: Florence Myers
Tostones. In many Latin American countries, crunchy tostones are as popular (and served as often) as french fries are here. A single bite of their salty crust and tender interior will tell you why they're...
Author: Melissa Roberts
Author: Molly Stevens
Author: Cory Schreiber
Author: Mary Nearn
Author: Janet Taylor McCracken
Author: Kate Fogarty
Author: Jeanne Thiel Kelley
Author: Ian Knauer
Author: Michael Shrader
Author: Lucindy Willis
Author: Anna Thomas
Author: Michele Anna Jordan
Author: Cindy Mushet
Poach quince in rosé with a dash of cocktail bitters and a few warm spices, then assemble into a tart with almond paste using an upside-down, Tatin-style method.
Author: Claire Saffitz
Author: Mary Kate Tate
An easy Russian Tea Cakes recipe
Author: Molly Wizenberg
Author: Kemp Minifie
The trick to cooking the crispiest potatoes involves roughing up the sides a bit before finishing them in oil.
Author: Diana Yen