Author: Rick Tramonto
Roast these up to four hours ahead; put them in to reheat when the prime rib is done.
Author: Carolyn Beth Weil
Author: Bon Appétit Test Kitchen
Weighting the puff pastry with an extra sheet pan while it blind-bakes is a classic way to get the crackle without the height and also gives the pastries...
Author: Lillian Chou
Store-bought puff pastry makes these savory "elephant ears" an easy bite-size appetizer for your next party.
Author: Union Square Events
Author: Shelley Wiseman
Author: Bon Appétit Test Kitchen
Under all the whipped cream icing of the Black Forest cake are three layers of chocolate génoise soaked in kirsch. My father finished his génoise by...
Author: Hubert Keller
Author: Lora Zarubin
Author: Larraine Perri
This mash gets a punch of flavor from freshly grated horseradish. Use a combination of potato varieties to add more texture.
Author: Victoria Granof
It's all about the contrast in flavors, textures, and colors in this hearty winter side featuring naturally sweet pan-roasted carrots, refreshing oranges,...
Author: Anna Stockwell
Author: Nancy Oakes
Author: Irma S. Rombauer
This adaptation of a classic recipe comes from Eben Freeman, bartender of Tailor Restaurant in New York City.
Author: Eben Freeman
Author: Ian Knauer
Though these delicately spiced soufflés reach toward the skies, they capture the fragrant earthiness of pumpkin. Best of all, this airy alternative to...
Author: Shelley Wiseman
Author: Diane Rossen Worthington
You can't go wrong with roasted potatoes for a holiday meal. A mix of fresh thyme and nutmeg keeps this version interesting.
Author: Anna Stockwell
Author: Gina Marie Miraglia Eriquez
This is called a meringue buttercream because its foundation is egg whites, not the more traditional yolks. That makes it very light, satiny, and easy...
Author: Ruth Cousineau
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...
Author: Anna Stockwell
Dusting these tender pecan-and-butter-packed cookies with powdered sugar before baking them creates a crackly, glossy coating. Feel free to add more afterward...
Author: Chris Morocco
Author: Maggie Ruggiero
Author: Bon Appétit Test Kitchen
Author: Bruce Aidells
Author: Andrea Albin
The only thing more crowd-pleasing than cheese is marinated cheese. If Manchego isn't your thing, go for any semi-firm cheese like white cheddar, Gouda,...
Author: Andy Baraghani
Sandwich layers of crisp chocolate pastry with an oozing chocolate-caramel sauce for a stunning-but-easy celebratory dessert.
Author: Donna Hay
Author: Jeanne Thiel Kelley
Author: Yotam Ottolenghi
This steaming version of the classic vodka, cream, and coffee cocktail is especially appealing in winter.
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...
Author: Dawn Perry
Author: Bon Appétit Test Kitchen
Quickly roasting oysters in a hot oven pops the shells apart so they can be opened the rest of the way by hand, no shucking skills required.
Author: Anna Stockwell
Author: Jeanne Thiel Kelley
Author: Sandra Rudloff
Author: Dede Wilson
Author: Alison Roman
Capture the holiday spirit with this warm spiced cake, packed with nutmeg, cinnamon, and clove. Wine-infused pears add a richness to the cake and are a...
Author: Katherine Sacks
Author: Melissa Roberts
These bite-size mashed potato croquettes are filled with smoked trout, mozzarella, Parmesan, and chives. Freshly fried, they're just the kind of gooey,...
Author: Anna Stockwell
Author: Jill Silverman Hough