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
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: Gael Greene
Author: Maricel Presilla
Author: Don Shingler, Jr.
Author: Ethan Stowell
Author: Dede Wilson
Author: Gina Marie Miraglia Eriquez
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: Andrea Albin
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: Diane Morgan
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: Jeanne Thiel Kelley
Author: Ming Tsai
Author: Michael Lomonaco
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.
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
Author: Betty Rosbottom
Author: Ming Tsai
Author: Daniel Boulud
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
Author: Ian Knauer
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
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: Gina Marie Miraglia Eriquez