This recipe goes back for many, many years. Grammy made this every Christmas and everyone loved it. It is easy to make as it doesn't have a lot of strange ingredients. It is served with a Sherry Sauce...
Author: Mimi in Maine
This pumpkin cream pie recipe is a a creamy, dreamy, more mild take on pumpkin pie. Here's how to make the graham cracker crust and pumpkin filling.
The holiday season calls for toasts, which, in turn, call for bubbly. Sure, you could pour a glass of sparkling Prosecco, but turning it into a celebratory punch rich with fruity, tart pomegranate juice...
Author: Lillian Chou
Author: Ian Knauer
Author: Sarabeth Levine
A simple but elegant cold dish for your next open house buffet. The sauce can be made a day in advance.
Author: JackieOhNo
Author: Maria Speck
A simple bread and pineapple casserole that's baked until bubbling and golden. This simple pineapple stuffing can also double as a dessert!
Author: Kellie
Author: Dorie Greenspan
This sparkling punch, with its aromatic mixture of sage, lemon, and ginger, is refreshing and light enough to drink all night.
Author: Anna Stockwell
If butter pecan ice cream were a cookie, it would be this all-levels skillet shortbread.
Author: Rick Martinez
This impressive-looking roast is easy to carve once you know where to start.
Author: Dawn Perry
Author: Bon Appétit Test Kitchen
Author: Maggie Ruggiero
Cramming the mushroomy stuffing under the skin gives this roast chicken loads of flavour
Author: Jamie Oliver
Author: Bruce Aidells
Author: Tori Ritchie
Author: Maria Speck
Classic Vanilla Custard is one of my favourite desserts from my childhood. Milk, cream, vanilla and egg yolks are combined to make a thick, rich mixture that can be served hot or cold, poured over pies,...
Author: One Pot Chef Show
A jumble of fruit and nuts cascading over tender frangipane creates quite a picture, and there is flavor to match. Although frangipane sounds fancy, it's a breeze to whiz up in a food processor-simply...
Author: Melissa Roberts
Author: Abigail Johnson Dodge
If you'd like an even more pronounced molasses flavor, use a robust instead of mild molasses. Just don't use blackstrap in these cookies; not only will it be too strong and bitter, but it will overwhelm...
Author: Claire Saffitz
Author: Tori Ritchie
Author: Diane Morgan
Most fish markets will sell you the bones you need to make the rich broth, but avoid those from oily fish like mackerel or bluefish, which will overpower the stew's flavor.
Author: Dawn Perry