Cranberry Eggnog Tart
Author: Myra Goodman
Author: Alexis Touchet
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
Grill the veal while the noodles boil so both are ready at the same time.
Canned chickpeas are perfect for this one-pot dish because they become even more creamy as they warm in the cooking liquid. In case you're not a fan, you can go with whatever canned bean you like.
Author: Andy Baraghani
Our fresh take on the classic Moroccan salad pairs shaved fennel and red onion with assorted beets and oranges for color contrast.
Author: Bon Appétit Test Kitchen
This Pan-Browned Brussels Sprouts recipe can be prepared in 45 minutes or less.
Author: John Dombek
Author: Samuel Chamberlain
Author: Jan Schroeder
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: Ming Tsai
Everything you love about pasta carbonara, but with a little less pasta and a lot more vegetables.
Author: Anna Stockwell
Author: Sema Wilkes
Author: Mark Flemming
Author: Maggie Shi
Author: Gianni Scappin
This hot chocolate mix is made with a blend of chocolate and cocoa powder for a rich, decadent flavor and creamy texture. For an even more luscious mug, use equal parts heavy cream and whole milk.
Author: Katherine Sacks
Author: Michael Lomonaco
Author: Ming Tsai
Author: Alex Stratta
Author: David Allen