Author: Anne Applebaum
An easy Crème Anglaise recipe.
A classic dry martini cocktail made with gin and vermouth and stirred with ice.
Author: The Editors of Epicurious
New York strip loin, also called top loin of beef, is a succulent, elegant roast. If you want a lot of leftovers (they are great for sandwiches), use a...
This Sweet-Potato Cobbler recipe was common at Juneteenth celebrations years ago but is now seldom seen.
Author: Nathan Jean Whitaker Sanders
Butter Pie Crust
As with hot chocolate, use any milky liquid you prefer, whether it's from a cow, nuts (almond milk), beans (soy milk), or grains (rice milk). For sweeteners,...
Author: Kemp Minifie
Italian sausage and a heap of Parmesan cheese lend signature flair to the easy Thanksgiving dressing recipe.
Author: Gina Marie Miraglia Eriquez
This is the dramatic seafood paella that looks stunning, with crustaceans and shellfish. You can vary the quantities of seafood and also use crab, crayfish,...
Author: Claudia Roden
It's all about the layers and ruffles in this dramatic seasonal pie.
Author: Anna Stockwell
Author: Ruth Cousineau
An easy recipe for Honey-Glazed Roasted Carrots and Parsnips
Make and share this Basic All Purpose Brine for Meats, Chicken, and Turkey recipe from Food.com.
Author: PalatablePastime
The invention of the drink is frequently (and probably inaccurately) credited to a bartender at the Pendennis Club, in Louisville, Kentucky, who around...
Author: Robert Hess
It takes a day or two for the peel to dry, so plan ahead perfect Candied Orange Peels
Author: Damon Lee Fowler
Alton Brown's turkey brine recipe from Good Eats will give you a flavorful Thanksgiving turkey with juicy white and dark meat.
Author: Alton Brown
Author: Molly Stevens
Cutting leeks into large pieces (they almost dissolve when thinly sliced) gives them a presence equal to disks of potato, while cooking the vegetables...
Author: Lillian Chou
Author: Irma S. Rombauer
The killer combination of coconut, almonds, and milk chocolate makes for a delectable candy bar. One of the most iconic of American candies, the Almond...
Author: Anita Chu
This is my favorite Cornbread Dressing I use for special holidays. I make my own white bread using my bread machine and my own Skillet Cornbread to use...
Author: Bev I Am
Bone-in turkey breasts are easy to find, and as impressive as a whole bird when you roast them in butter and herbs.
Author: Alison Roman
An easy Roasted Leg of Wild Boar recipe. Serve a hearty Gigondas or St. Joseph with this sumptuous dish.
Author: Susan Herrmann Loomis
Make and share this Mc Cormick Poultry Seasoning (Copycat) recipe from Food.com.
Author: The Spice Guru
You can make this up to three days ahead; be sure to start at least one day in advance.
When Beatrice Ojakangas published *The Great Scandinavian Baking Book* in 1988, she won a lot of fans-including Julia Child-who asked Ojakangas to be on...
Author: Beatrice Ojankangas
When it comes to Scalloped Potatoes with Three Cheeses, Rick Rodgers, cookbook author and teacher, says, "I've always thought of mashed potatoes as an...
Author: Rick Rodgers
For maximum caramelization, make sure the cut side of the Brussels sprouts are flush with the bottom of the baking dish. As the whole thing bakes, the...
A quick and easy Beef Tenderloin Steak recipe with Port-Rosemary Sauce. Can be prepared in 45 minutes or less.
Author: Jason Radlinger
Author: Barbara Grunes
Poach quince in rosé with a dash of cocktail bitters and a few warm spices, then assemble into a tart with almond paste using an upside-down, Tatin-style...
Author: Claire Saffitz
This recipe is from Eben Freeman, bartender of Tailor Restaurant in New York City. The drink tastes best when served very cold, so Freeman recommends making...
Author: Eben Freeman
Author: Bon Appétit Test Kitchen
In Italy, this recipe is a classic holiday dish. For Christmas Eve, it would generally be served at room temperature, as part of a buffet.
Author: Mario Batali
This recipe has been in the family of senior editor Randi Danforth for generations. Her great-grandmother bought penny sponge candy to take to the movies...
Espagnole is a classic brown sauce, typically made from brown stock, mirepoix, and tomatoes, and thickened with roux. Given that the sauce is French in...
Author: Gina Marie Miraglia Eriquez
Pork loin is a lean, mild cut of meat. I like to add flavor and keep it moist by stuffing it with a mixture of chopped herbs and garlic. Simply make a...
Author: Marco Canora
Wondering how to make green bean casserole? In this green bean casserole recipe, creamy mushroom sauce surrounds tender green beans, topped with French's...
Author: The French's Food Company LLC.
Author: Gina Marie Miraglia Eriquez