Author: Barbara Grunes
Author: Jill Silverman Hough
Author: Patricia Reilly
The breast goes into the oven at a relatively high temperature to take on some color, then finishes low and slow for extreme juiciness.
Author: Andy Baraghani
Author: Joanne Chang
Author: Meredith Deeds
A simmer and soak in sugar syrup glazes kumquats and liquifies their interiors so they taste like delicious shots of marmalade.
Author: Lillian Chou
Beef tenderloin is the softest, most buttery-textured cut of meat. Here's how to cook a beef tenderloin roast for a delicious and easy dinner.
Snowball cookies are a favorite Christmas cookie recipe, but these pecan-filled cookies are scrumptious all year round.
Author: Land O'Lakes
Author: Bon Appétit Test Kitchen
This recipe was adapted from The Cooking Geek.com. We love eggnog so I just make this large batch. I found these spice amounts to be the closest to store...
Author: FunCook
Boiled, mashed, roasted or fried to perfection - these easy-peasy carrot recipes work wonders. My favourite ways of cooking carrots all serve 4 people...
Author: Jamie Oliver
Crisp pickled vegetables go brilliantly with cocktails (or with sandwiches, a hunk of cheese, a juicy steak...the possibilities are endless). Fresh ginger...
Author: Lillian Chou
Author: Maggie Ruggiero
The sweet, fresh flavor of these orange cupcakes, studded with tart cranberries (fresh and frozen work equally well), makes for a vibrant holiday dessert...
Author: Candace Nelson
If you set aside several hours on three days to make the Gingerbread house, that will allow plenty of time for all the icing to set firmly and plenty of...
Author: Judith Choate
Author: Larraine Perri
Chef Jody Williams serves this truffle mixture family-style at holiday parties, with spoons, so guests can scrape off shavings of ganache and toss them...
Author: Jody Williams
Author: Charlie Clapp
This easy salmon is gorgeous and juicy inside, dark and sticky outside - the perfect contrast.
Author: Jamie Oliver
The combo of sliced white cabbage, bacon and fresh thyme is a total classic and has bags of lovely flavour.
Author: Jamie Oliver
Author: Damon Lee Fowler
Author: Andrea Albin
If you trimmed any excess fat off the steaks, render it slowly over medium heat and use in place of the oil.
Author: Angela Dimayuga
Unlike traditional fruitcakes, which are usually soaked in liquor and can be prepared weeks in advance, this version is best eaten within five days of...
Author: Gina Marie Miraglia Eriquez
I've always liked making this, since I was a kid. We'd have the pan going for well over an hour, slowly turning those precious leftovers into an incredible...
Author: Jamie Oliver
Salmon is such a fantastic fish, it really doesn't need much help at all to be delicious, but I'm a sucker for lovely fresh herbs and I couldn't resist...
Author: Jamie Oliver
Author: Hubert Keller
Author: Jan Schroeder
Author: Nina Martindale
Author: Barbara Price
This rich polenta makes a unique side dish. Use it instead of the typical potatoes or rice at holiday meals. Can be made vegetarian by using vegetable...
Author: Cynna