Author: Gabrielle Hamilton
Author: Sarabeth Levine
People who love black licorice will flip for these assertively flavored candies. They'll be not-quite-black without the food coloring but still very cool...
Author: Anna Posey
Author: Sarah Patterson Scott
To prevent cut artichokes from browning, work with 1 artichoke at a time and lightly toss it in the lemon dressing as you go.
Author: David Downie
The spirit of a Key lime pie in the guise of a luscious cranberry curd. The contrast between the snappy press-in crust and the tart filling in this recipe...
Author: Ann Redding
Author: Alison Roman
Author: Nigella Lawson
Yule log cakes can be intimidating to make, but Ree Drummond's amazing chocolate cake recipe is so easy to follow-and delicious too. Give it a try this...
This spiked fruit tea is intentionally not too boozy, but you can also just leave the bourbon out.
Author: Tailor, Nashville, TN
Author: Michael Lomonaco
Author: Bon Appétit Test Kitchen
Husband had 2 slices of this slow cooker cake! Sprinkle with powdered sugar and grated lemon rind.
Author: Melsey62
Author: Bruce Aidells
The classic dessert gets a holiday twist with eggnog flavors and an opulent presentation. Begin making this one day before serving.
Drying out the challah lets it absorb the custard without going to mush. You can also use brioche.
Author: Paula Disbrowe
This was something I always looked forward to during the holidays. I don't know why Mama only made it, then! I've broken that tradition by making it anytime...
Author: Irishcolleen
Author: Yotam Ottolenghi
The technique: Streusel-a crumbly mixture of flour, butter, sugar, and spices-often shows up on coffee cakes. The sweet, crunchy stuff also makes a great...
Author: Jeanne Kelley
Apple bread is a scrumptious dish that requires a little bit of work. But witha a few ingredients and the help of a bread machine, you can easily bake...
Author: Lindsay Viker
Author: Barbara Grunes
Author: Patricia Reilly
Author: Maria Helm Sinskey
If you've ever asked if mashed potatoes can be cooked ahead, the answer is this recipe. The texture is like that of a twice-baked potato.
Author: Ann Redding
Author: Jeanne Thiel Kelley