Author: Marlena Spieler
Author: Sarah Patterson Scott
Author: Denise Barr
Crisp pickled vegetables go brilliantly with cocktails (or with sandwiches, a hunk of cheese, a juicy steak...the possibilities are endless). Fresh ginger and dried chiles give them a bracing boost and...
Author: Lillian Chou
The cake is layered with dark chocolate ganache and white chocolate cream, then topped with marshmallowy peppermint frosting.
Author: Claudia Fleming
Author: Alison Roman
Author: Alexis Touchet
Author: Larraine Perri
Author: Irma S. Rombauer
Store-bought puff pastry makes these savory "elephant ears" an easy bite-size appetizer for your next party.
Author: Union Square Events
Author: Larraine Perri
Author: Tori Ritchie
Author: Ian Knauer
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
Author: Jennifer Iserloh
Author: Nigella Lawson
Author: Ian Knauer
Living in the Pacific Northwest, with our bounty of berries, tree-ripened fruits, hazelnuts, and wild mushrooms, makes going to the farmers' market feel like a season-long treasure hunt. I'm especially...
Author: Diane Morgan
If you like, you can coat the pork with the coriander and chill it for an extra night before roasting for more flavor. It will also help the pork get a good sear.
Author: Dawn Perry
Author: Bon Appétit Test Kitchen
Come in from the cold to this warmly spiced hot apple cider.
Author: Andrea Albin
Author: Shelley Wiseman
Author: Larraine Perri
These sparkly cookies take classic gingerbread and turn up the volume with three variations of ginger and a decadent cream cheese filling.
Author: Samantha Seneviratne
Author: Lillian Chou
Author: Dede Wilson
Author: Jennifer Iserloh
Author: Janet Taylor McCracken
Author: Gabrielle Hamilton
Author: Shelley Wiseman
Author: Bon Appétit Test Kitchen
Using dried porcini mushrooms as the base of the rub for this dramatic centerpiece roast gives it the funky, earthy flavor usually associated with expensive dry-aged beef.
Author: Anna Stockwell
Author: Ian Knauer
Author: Jill Silverman Hough
When it comes to a special-occasion main course, it doesn't get more timeless or show-stopping than porchetta.
Author: Maialino
Author: Bruce Aidells
Author: Maggie Ruggiero
Author: Gina Marie Miraglia Eriquez
To keep lobsters alive in your fridge for up to one day, pack in damp newspaper. You can substitute eight frozen tails; sear per recipe method, then use the meat from four in place of the knuckles and...
Author: Andy Baraghani