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
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
This mash gets a punch of flavor from freshly grated horseradish. Use a combination of potato varieties to add more texture.
Author: Victoria Granof
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
Hot chocolate may reign supreme, but this ambrosial bittersweet drink from chef Michelle Polzine gives it a run for its money.
Author: Michelle Polzine
Author: Ian Knauer
Author: Marion Cunningham
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: Nancy Oakes
Author: Denise Barr
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
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
Traditional moist dressing, baked outside of the bird. I make this when I am cooking a turkey breast without the cavity.
Author: PalatablePastime
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: Tyler Florence
Author: Bruce Aidells
Author: Sally Schneider
Author: Rick Tramonto
Author: Lora Zarubin
A thick layer of pure white chocolate truffle separates the amaretto-brushed layers, and a bit more truffle filling is used to flavor the whipped cream...
Author: Diane Rossen Worthington
Author: Helaine Ohayon
Author: Paul Grimes