Author: Peter Gordon
When the raw slices are baked, they will shrink considerably, so use large beets.
Author: Todd Porter
The holiday season calls for toasts, which, in turn, call for bubbly. Sure, you could pour a glass of sparkling Prosecco, but turning it into a celebratory punch rich with fruity, tart pomegranate juice...
Author: Lillian Chou
Author: Sara Kate Gillingham-Ryan
Author: Joan Nathan
Author: Sophie Dahl
Author: Mario Batali
Created at an Irish airport by chef Joe Sheridan for passengers who made an emergency landing there, this recipe was then passed along to the bartender at San Francisco's old Buena Vista Hotel.
Author: Amanda Hesser
Keep a jar of these spiced seeds around all winter to add life to any simply roasted vegetables.
Author: nigel slater
Because you don't have to chill the dough, this cookie cuts your kitchen time in half. And when it comes time to decorate, no need to panic if your first attempts don't work out. Simply wipe off the failed...
Author: Rick Martinez
Figs soak up a Marsala wine caramel sauce as this tarte Tatin-inspired dessert bakes in the oven.
Author: nigel slater
Author: Melissa McClure
This is a delicious easy to make potato soup recipe. I make this with a ham stock, made from boiling a ham bone. But it turns out well if you use a pre-packaged chicken soup stock or water and bouillion...
Author: jake ryleysmommy
Author: Dorie Greenspan
This dish can help generate a little sunny feeling in the darkest days of winter. It's partly about the color story, with the pretty coral tones of the salmon and the grapefruit set against the pale green...
Author: Sara Dickerman
Author: Alex Grossman
This classic spongecake is thought to have originated with German settlers.
Author: Bon Appétit Test Kitchen
Laced with grappa, this lovely molded jelly works well with the robustness of all the other dishes on this menu (and cranberries and grappa bring out the best in each other).
Author: Gina Marie Miraglia Eriquez
Author: Jean Anderson