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: Joan Nathan
Author: Katie Morford
Author: Rachel Allen
Author: Marlena Spieler
Author: Patrice Bedrosian
A colorful, aromatic rice that is good with the Spicy Lamb Stew with Apricots and Cardamom, or with broiled chicken, fish or vegetables.
Author: Tony Litwinko
Author: Rose Levy Beranbaum
Author: Jeanne Thiel Kelley
Author: Lauren Beal
Author: Sema Wilkes
Author: Carolyn Beth Weil
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: Lucy Metcalf
Author: Anita Sharp
Author: Jamie Geller
Author: Heidi Dalzell
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
You know what your Tuesday-night chicken wants? An irresistible tangy-sweet bath.
Author: Paul Flynn
Author: Alain Cohen