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: Jeff Hertzberg, M.D.
Author: Liza Davies
Author: Samin Nosrat
Author: Melissa Roberts
Cooking times for wild rice vary from brand to brand by as much as 30 minutes. We recommend using Grey Owl Canadian Lake (greyowlwildrice.com).
Author: Sarah Dickerman
A crowd-pleasing sweet onion dressing, spicy-sweet roasted peanuts, and crunchy potato chips make this kale and cabbage salad one to beat.
Author: Sheldon Simeon
Blueberries are both healthy and great tasting. I altered this original recipe by adding a bunch of them, along with some dried cranberries and some yogurt for butter. They are still big and chewy and...
Author: MakeItHealthy
Author: Jan Okun
Author: Gretchen Davis
These easy-to-assemble cocktail party hors d'oeuvres add a festive touch to any holiday party.
Author: Marina Delio
An equal amount of cranberries to chocolate chips equals heaven! These are very high in fiber as well given the oat bran.
Author: Hannah
This is the perfect entrée for a holiday dinner for two. Complete the meal with sautéed green beans and wild mushrooms and a wild-rice pilaf with chopped fresh parsley and hazelnuts. For dessert? Chocolate...
Author: Bon Appétit Test Kitchen
Author: Aviva Goldfarb
I made this recipe up recently, when I was invited to someone's house and found myself in a pinch with nothing to bring. After throwing it together and running out the door, I was pleasantly surprised...
Author: Razia M.
Intensely flavored and vibrant red, this jelly bears no resemblance to the stuff in the can -it's definitely worth the effort. Though we call for 4 bags of cranberries, the yield is only 3 cups because...
Author: Melissa Roberts
Author: Meredith Deeds
Author: Doris Murphy
Author: Ed Peterson
A quick and easy Apple and Dried Cranberry Pie recipe. The sweet-tart filling and the flaky crust add up to one terrific pie.
Author: Michael McLaughlin