Author: Jill Cole
This Pan-Browned Brussels Sprouts recipe can be prepared in 45 minutes or less.
Author: John Dombek
Watch out, pumpkin pie! This dessert is delicious even without a caloric crust. It's a light and flavorful soufflé consisting mostly of egg whites, a great source of high-quality protein. To further up...
Author: Kathryn Matthews
Author: Helena Seefranz
Author: Ming Tsai
Roast these up to four hours ahead; put them in to reheat when the prime rib is done.
Author: James Villas
Author: Myra Goodman
Author: Floyd Cardoz
Author: Shelley Wiseman
Everything you love about pasta carbonara, but with a little less pasta and a lot more vegetables.
Author: Anna Stockwell
Author: Julie Richardson
Author: Samuel Chamberlain
Browned edges mean great flavor for this side. If the squash hasn't browned, roast it a little longer.
Author: Bon Appétit Test Kitchen
Author: Sema Wilkes
Author: Sheila Lukins
If you want a potato soup that's all about hearty, look no further. This creamy green cabbage and potato puree could bring even the chillest night some warmth.
Author: Maria Helm Sinskey
This bright and bubbly punch features pomegranate seeds and Champagne.
Author: Melissa Clark
Author: Gianni Scappin
An ancho chile rub serves double-duty in this dinner: it's the sweet and zesty rub for the tenderloin, and the seasoning for the roasted veg.
Author: Anna Stockwell
Author: Gale Gand
Rompope is served chilled, often over ice, but it can be served warm, which is how I prefer it when cold weather sets in. Either way, it's rich, velvety, fragrant, and certainly full of cheer.
Author: María Del Mar Sacasa
Author: Alexis Touchet