Author: Kris Wessel
From David Rosengarten. This is one of my favorites for Thanksgiving. I usually substitute dried cherries or cranberries for the raisins.
Author: DangerBun
These NON-EDIBLE Ornaments where made often when my children where young. These make great bows for gifts that can be kept forever. You can use any cookie...
Author: Rita1652
Author: Mindy Segal
Adapted from Paula Deen's recipe, but with more variety. Substituting the ikky traditional candied stuff for delicious dried fruits makes this fruitcake...
Author: lolsuz
Author: Shelley Wiseman
Author: Diane Rossen Worthington
Rustle up this smooth, creamy and super-chocolaty mousse in minutes, then whack it in the fridge ready to serve as a dinner-party dessert.
Author: Jamie Oliver
Author: Gabrielle Hamilton
Author: Trina Hahnemann
Author: Molly Stevens
French boudin blanc-not to be confused with Cajun boudin blanc-is a dairy-infused pork sausage. Used as a stuffing, it infuses lean cuts like turkey breast...
Author: Taylor Boetticher
Make and share this Lemon Cookie Press Cookies recipe from Food.com.
Author: Suzin
Freshly ground cardamom seeds and black peppercorns perfume these holiday cookies, adding a punch of flavor to the speckled dough.
Author: Judy Kim
Author: Bon Appétit Test Kitchen
A delicate, sparkling sugar shell transforms fresh cranberries and sage leaves into jewellike candies that beautifully adorn the cranberry grappa jelly...
Author: Gina Marie Miraglia Eriquez
Make and share this Rustic Herb Stuffing recipe from Food.com.
Author: evelynathens
Sauteed Brussels sprouts are perfect with onions and bacon.
Author: Paula Deen
Make and share this Gluhwein Mulled Spice Wine recipe from Food.com.
Author: Mesomar
Author: Dan Barber
Author: Karen DeMasco
A great Christmas salad because of the whiteness or I guess a good winter salad too. It calls for decorating w/halved red candied cherries and green candied...
Author: CoffeeB
Author: Dianne Rossmando
Author: Kerri Conan
Author: Shelley Wiseman
W. C. Whitfield's original Kitty Highball recipe-equal parts red wine and ginger ale over ice-goes contemporary. In this deconstructed version the ginger...
Author: Drew Lazor and the Editors of PUNCH
Make and share this Holiday Peppermint Bark recipe from Food.com.
Author: Alyssia Mind Over
Author: Taylor Boetticher
Author: Bon Appétit Test Kitchen
The batter is divided into thirds and tinted with increased amounts of coloring to get the ombre effect. To make both red and green cookies, you'll need...
Author: Alison Roman
Classic Vanilla Custard is one of my favourite desserts from my childhood. Milk, cream, vanilla and egg yolks are combined to make a thick, rich mixture...
Author: One Pot Chef Show