Author: Rachael Ray
Author: Kay Rentschler
This isn't your typical super-puffed Dutch baby; instead, this pumpkin Dutch baby creamy and custardy on the inside and airy around the edges, thanks to...
Author: Kendra Vaculin
Author: Paul Grimes
Author: Monique Gaspais
A flaky phyllo crust, layered with butter and a pumpkin pie-spice sugar forms the crust for this silky well-spiced pie.
Author: Ross Dobson
Author: Pam Norby
Author: Deborah Madison
Try this frothy cocktail - named after a bartender in San Francisco - instead of eggnog.
Author: Melissa Roberts
Author: David Waltuck
This stunning bread gets its branch-like form by taking a shaping cue from the classic French baguette bread, Pain d'Epi (a.k.a. wheat stalk bread). Use...
Author: Katherine Sacks
Freshly ground cardamom seeds and black peppercorns perfume these holiday cookies, adding a punch of flavor to the speckled dough.
Author: Judy Kim
Author: Wolfgang Puck
Author: Gina Marie Miraglia Eriquez
Author: Sarah Patterson Scott
Flips were originally hot drinks made with egg and a variety of liquors and wines. They were warmed up by means of a loggerhead, an iron tool with a long...
Bathe duck in a spiced (nutmeg, allspice) and spicy (habanero) marinade, stick it in the oven, ignore it for five hours, then serve it with fixings for...
Author: Chris Morocco
Author: Stephen A. McLeod
Applejack and maple syrup take the classic whiskey sour in a decidedly fall cocktail direction.
Author: Al Culliton
Author: Mridula Baljekar
What makes this recipe special is its lightness: twice as much milk as cream, and the white of the egg whipped stiff and folded into the mix, so it was...
Author: Dale DeGroff
Author: Julie Richardson
Author: Scott Beattie
Author: Allison Vines-Rushing
Author: Andrea Albin
Author: Jeanne Kelley