Author: Irma S. Rombauer
Author: Gael Greene
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: Dede Wilson
Author: Don Shingler, Jr.
Author: Andrea Albin
Author: Maricel Presilla
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: Diane Morgan
Author: Gina Marie Miraglia Eriquez
Author: Jeanne Thiel Kelley
Author: Ming Tsai
Author: Betty Rosbottom
A thick layer of pure white chocolate truffle separates the amaretto-brushed layers, and a bit more truffle filling is used to flavor the whipped cream icing.
Author: Joy Ackerman
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: Michael Lomonaco
Editor's note: This recipe appears as part of our editors' Christmas Cookie Swap, 10 beloved holiday recipes from the editors of Epicurious and Gourmet Live. Make sure to make a deep impression in the...
Author: Siobhan Adcock
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: Ethan Stowell
Author: Ming Tsai
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
Cooking cruciferous vegetables without boiling them, as in this recipe, seems to make them more fragrant and heady-just the way the robust Romans like their food.
Author: Mario Batali
Author: Daniel Boulud
Author: Gina Marie Miraglia Eriquez