Rubbed with garlic, rosemary, and allspice, this bacon-wrapped roast is rich with holiday flavor. The impressive but quick-cooking recipe can easily be halved to serve a smaller crowd.
Author: Rhoda Boone
Author: Maricel Presilla
In Mexican cuisine, rajas refers to thin strips of roasted chiles. Rajas are best when adding a kick to creamy dishes.
Author: Lillian Chou
Author: Sue Knechtel
Author: Andrea Albin
This is a wonderful recipe that I got out of Woman's World a couple of years ago and have been making ever since. Even those that have turned their nose up at first loved it! :)
Author: SweetsLady
Author: Dede Wilson
Make your own hot cocoa mix or hot chocolate mix to keep in the pantry with this easy recipe. All you have to do is add hot water when you want a cup!
Author: Joy Ackerman
Snowball cookies are a favorite Christmas cookie recipe, but these pecan-filled cookies are scrumptious all year round.
Author: Land O'Lakes
Beef Wellington celebrates the luxurious and very tender fillet of beef and is one of those ultimate blowout dishes that hits the right spot several times in one meal. When you've made this once, you'll...
Author: Jamie Oliver
Author: Don Shingler, Jr.
Hot chocolate may reign supreme, but this ambrosial bittersweet drink from chef Michelle Polzine gives it a run for its money.
Author: Michelle Polzine
Author: Ming Tsai
Author: Gael Greene
Author: Michael Lomonaco
The textured end of a meat mallet is gently pressed into the dough of these cardamom- and rose water-scented cookies to form a grid pattern.
Author: the editors of Martha Stewart Living
Author: Ming Tsai
Author: Daniel Boulud
Author: Diane Morgan
Lamb like this is a total treat - it looks dramatic, and gives you tender blushing meat, with an irresistible feisty crumb. It's also easy to scale up or down for two, six or eight, just tweak the timings...
Author: Jamie Oliver
Author: Jeanne Thiel Kelley
I long for tamales de elote. But our Mexican corn cannot be swapped with US sweet corn, so this tamale recipe uses regular masa with sweet corn added.
Author: Zarela Martinez
The use of leavening in a cake is first recorded in a recipe for gingerbread from Amelia Simmons's American Cookery, published in Hartford in 1796; I guess you could say it is the original great American...
Author: Claudia Fleming
Author: Ian Knauer
Author: Betty Rosbottom
I couldn't resist the opportunity to go a bit retro and include my version of salmon en croûte here - it's such a nostalgic dish for many of us, and making it yourself is not only super-satisfying, it...
Author: Jamie Oliver