Author: Rachel Allen
Author: Marlena Spieler
Author: Joan Nathan
While brandy is the traditional partner for fruit cake, you could also try using a dessert sherry such as Pedro Ximénez. It's an intensely sweet, dark...
Author: Donna Hay
Author: Katie Morford
Author: Tony Litwinko
Author: Lauren Beal
Author: Rose Levy Beranbaum
Author: Patrice Bedrosian
Author: Jeanne Thiel Kelley
Author: Sema Wilkes
A colorful, aromatic rice that is good with the Spicy Lamb Stew with Apricots and Cardamom, or with broiled chicken, fish or vegetables.
Author: Heidi Dalzell
While smaller squash can be roasted whole, they are more starchy and liable to dry out. Stick with the big boys like butternut, red kuri, or kabocha.
Author: Chris Morocco
These cookie jar classics are crunchy but with a little chew, the taste a buttery blend of nutty toasted oats and sweet raisins. Take them on picnics and...
Author: Susan G. Purdy
Author: Carolyn Beth Weil
Author: Lucy Metcalf
Author: Anita Sharp
You know what your Tuesday-night chicken wants? An irresistible tangy-sweet bath.
Author: Jamie Geller
Making Stollen is not for the faint of heart. Avoiding it altogether because excellent store-bought Stollen abounds is further abetted by the invention...
Author: Luisa Weiss
Author: Alain Cohen
Author: B. Smith