The acidity of the vinegar cuts through the sweetness of the parsnips beautifully here, and the combo of bay and honey adds a real festive feel. For the best results, don't peel them.
Author: Jamie Oliver
Author: Bon Appétit Test Kitchen
Some dishes need no introduction. Sweet pears, fragrant warming spices and crisp pastry. Heaven.
Author: Jennifer McLagan
Author: Mario Batali
Polly Tafrate of South Salem, New York, writes: "I've taken dozens of cooking classes over the years, but some of my best lessons in the kitchen have come from my husband's family. His sister and his mother...
Author: Polly Tafrate
Hold these sesame-coated chocolate-and-nut cookies up to the light to appreciate the stained-glass effect of the dried fruit.
Author: Rick Martinez
Author: Judy Moy
Author: Amelia Saltsman
To ensure that the grated potatoes bind together in this classic Swiss dish, squeeze as much liquid out of them as you can.
Author: Victoria Granof
Unlike traditional fruitcakes, which are usually soaked in liquor and can be prepared weeks in advance, this version is best eaten within five days of baking.
Author: Gina Marie Miraglia Eriquez
This spiked fruit tea is intentionally not too boozy, but you can also just leave the bourbon out.
Author: Tailor, Nashville, TN
Make and share this Cranberry Delight Jello Salad recipe from Food.com.
Author: Kim61589
If you set aside several hours on three days to make the Gingerbread house, that will allow plenty of time for all the icing to set firmly and plenty of time for you to have some fun. The completed house...
You won't be disappointed when you try this glorious honey-mustard glazed ham recipe. It couldn't be easier to make, since it only calls for five ingredients!
To make this recipe ahead, let the tart cool in pan, then reheat over medium to soften glaze before inverting.
Author: Tyler Florence
Author: Bon Appétit Test Kitchen
Cooking the turkey on a rimmed baking sheet is great for all-over browning, but be very careful as you remove it from the oven so that the drippings don't slosh over the sides.
Author: Andy Baraghani
Author: Lora Zarubin
Make and share this Pampered Chef Savory Spread recipe from Food.com.
Author: Shabby Sign Shoppe
Author: Rose Levy Beranbaum
Author: Brent Ridge
Author: Bon Appétit Test Kitchen
These truffle-like cookies dipped in crushed candy are as fun to make as they are to eat.
Author: Tori Ritchie
I'm going to show you an easy way to to make ordinary, nice carrots even more delicious - I'm talking outrageously tasty. You'll love these as part of your festive spread.
Author: Jamie Oliver
Author: Molly Wizenberg
Author: Annie Somerville
The breast goes into the oven at a relatively high temperature to take on some color, then finishes low and slow for extreme juiciness.
Author: Andy Baraghani
This is a recipe I thought of trying to think of something else to fry when frying a turkey. It seemed a shame not to fry something else while the oil was hot.
Author: dave huffman
This is one of my trademark dishes that everyone seeks the recipe for. A staple Thanksgiving recipe and Christmas too. We have all agreed these are the best (and easiest!) brussel sprouts we've ever had....
Author: Suzy_Q
This recipe comes from Jean Pare's Company's Coming Slow Cooker Recipe. I have adapted it by using Goldfish crackers in replacement of peanuts...it is the best...
Author: rcdttp
Author: Sally Schneider