Roast these up to four hours ahead; put them in to reheat when the prime rib is done.
Store-bought puff pastry makes these savory "elephant ears" an easy bite-size appetizer for your next party.
Author: Union Square Events
These cookie bars are studded with the best parts of traditional fruitcake (orange zest and dried fruit) and spiced up with lots of fresh ginger. The white...
Author: Tara O'Brady
Traditional moist dressing, baked outside of the bird. I make this when I am cooking a turkey breast without the cavity.
Author: PalatablePastime
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
This dip is similar to the original green goddess dressing, which was created in the 1920s at San Franciscos Palace Hotel. Here, sour cream stands in...
Author: Nancy Oakes
Cooking the turkey on a rimmed baking sheet is great for all-over browning, but be very careful as you remove it from the oven so that the drippings don't...
Author: Andy Baraghani
I have made several batches of this stuff. You can find recipes all over the internet, but this one works best for me. My favorites are the ones that really...
Author: gingerkitten D
Author: Ian Knauer
This mash gets a punch of flavor from freshly grated horseradish. Use a combination of potato varieties to add more texture.
Author: Victoria Granof
Perfectly tender and extremely flavorful, this slow cooker brisket is a hearty main worthy of your holiday dinner menu.
Author: Rick Tramonto
Author: Bruce Aidells
This is a wonderful tasting substitution to traditional stuffing. It will certainly spice up your holiday feast. Your family will love it. I got this out...
Author: Fishes305
Cauliflower cheese has always been a big favourite in the Oliver household. It's such a staple I never thought I could do it better, but this version really...
Author: Jamie Oliver
Hot chocolate may reign supreme, but this ambrosial bittersweet drink from chef Michelle Polzine gives it a run for its money.
Author: Michelle Polzine
Of all the quirky, inexplicable, reindeer-embellished holiday traditions out there, making your own Yule log might take the cake. Why would anyone in their...
Author: Claire Saffitz
Author: Irma S. Rombauer
These spuds really are a phenomenon. They look dark and gnarly, and they're beautiful yet kind of charmingly ugly at the same time. The volume of balsamic...
Author: Jamie Oliver
Author: Melissa Roberts
Author: Nancy Oakes
Cooking cruciferous vegetables without boiling them, as in this recipe, seems to make them more fragrant and heady-just the way the robust Romans like...
Author: Mario Batali
The goose is blanched briefly and then chilled for two days before roasting to ensure a crisp skin.
Author: Lora Zarubin
Author: Carolyn Beth Weil
Author: Sally Schneider
Author: Paul Grimes
Author: Sheila Lukins
Author: Maricel Presilla
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