Author: Gina Marie Miraglia Eriquez
Lamb like this is a total treat - it looks dramatic, and gives you tender blushing meat, with an irresistible feisty crumb. It's also easy to scale up...
Author: Jamie Oliver
Lebkuchen recipes are many and diverse-some are flourless, made with almond and hazelnut meal; some are made in bar form and others in cookie form; some...
Author: Megan Scott
Author: Paul Grimes
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
Author: Lora Zarubin
Adding the cranberries in three stages, along with crumbled nuts, results in a wonderful conserve with layers of texture and flavor. The turbinado sugar...
This is the ultimate turkey lover's turkey-no bells and whistles, just a succulent bird with crispy skin and plenty of delicious gravy. It's also great...
A popular Southern dessert said to originate in England, chess pie consists of staple ingredients: eggs, butter, and sugar, bound with cornmeal, flour,...
Author: Sarah Jampel
You'll rejoice as white and dark meat alike come out juicy and tender in a bird you can set and forget - and then enjoy.
Author: Suzanne Tracht
Assemble this easy sausage, egg, and cheese casserole the night before you plan to bake it. Then toss it straight from the fridge into the oven-no need...
Author: Joe Sevier
A simple way to roast topside of beef to ensure it's super succulent, every time
Author: Jamie Oliver
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: Diane Rossen Worthington
This is a wonderful recipe that I got out of Woman's World a couple of years ago and have been making ever since. Even those that have turned their nose...
Author: SweetsLady
Author: Gael Greene
This wreath looks as good as it tastes. The base and toppings can be prepared a day ahead and assembled right before your party. This is my version of...
Author: Phunny Pharmer
Author: Jeanne Silvestri
To heighten the toffee flavor, substitute toffee baking bits for half of the chopped almonds.
Author: Barbara Grunes
Author: Jacques Torres
This deep-dish crumb-topped pie combines several winter fruits and confirms that the whole is greater than the sum of its parts. The pears become soft,...
Author: Cory Schreiber
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
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: Marsha Klein
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...
This amazing, pull-apart monkey bread is so easy, you can't mess it up!
This classic Yorkshire pudding recipe comes from the original 1961 edition of The New York Times Cookbook. Serve with your favorite roast beef.
Author: Craig Claiborne
We spiked the glaze for our retro-chic ham with hot sauce and apple cider vinegar to cut through the cloying sweetness of the original.
Author: Chris Morocco
Author: Karen DeMasco
Egg whites vary in size, and the quantity of whites used in a meringue affects its texture. When making these cookies, it's best to use a liquid measuring...
Author: Gina Marie Miraglia Eriquez
The most perfect sticky glaze is slathered all over this juicy, tender Brown Sugar Mustard Glazed Ham, with crisp edges and an incredible flavour. Don't...
Author: Karina
Make these honey-glazed carrots and parsnips for a savory-sweet holiday side dish. It'll pair perfectly with anything you've cooked up for Thanksgiving...