Author: Gina Marie Miraglia Eriquez
Author: Francois Payard
Stacking the dough in alternating colors and then smushing them into a roll is as easy as making shapes with Play-Doh. The method makes for a fancy-looking swirl that novices can succeed at too.
Author: Chris Morocco
Simmer duck legs in a chile-infused, maramalade-based braise until tender, then reduce the sauce to a sticky-rich lacquer to glaze over the crisp skin.
Author: Christian Reynoso
When it comes to a special-occasion main course, it doesn't get more timeless or show-stopping than porchetta.
Author: Maialino
Author: Kate Higgins
Author: Tori Ritchie
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 almost like clouds on top of the eggnog.
Author: Dale DeGroff
Author: Esther Sung
Author: Bon Appétit Test Kitchen
This punch recipe easily scales down by half, or even all the way to festive drinks for two.
Author: Tristan Willey
The only thing more crowd-pleasing than cheese is marinated cheese. If Manchego isn't your thing, go for any semi-firm cheese like white cheddar, Gouda, or Monterey Jack.
Author: Andy Baraghani
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 to double this recipe.
Author: Alison Roman
Author: Bruce Aidells
Author: Molly Stevens
This isn't your standard gingerbread house; it's an elaborate, modern dwelling in pale shades of teal, made from a cardamom cookie you'll actually want to eat.
Author: Judy Kim
The twice-cooked curd method was inspired by authors Rose Levy Beranbaum and Melissa Clark and ensures that these bars are extra sturdy and have a smooth, shiny surface. They hold their shape well even...
Author: Chris Morocco
Author: Peter Reinhart
Author: Graham Elliot
These sparkly cookies take classic gingerbread and turn up the volume with three variations of ginger and a decadent cream cheese filling.
Author: Samantha Seneviratne
Author: Kerri Conan
Author: Lora Zarubin
Author: Melissa Roberts
Author: Marlena Spieler
Cutting the meat into two smaller pieces reduces cooking time, but it's the roast first, brown later "reverse sear" that's game-changing in this recipe.
Author: Andy Baraghani
Author: Marissa Goldberg
If you want to make classic sugar cookies for decorating, this is your dough. Heck, if you want to make any cookie, this is your dough: Just add your choice of mix-ins to create endless delicious variations....
Author: Rhoda Boone
Author: Joanne Weir
Author: Jill Silverman Hough
Author: Ivy Manning
Author: Lora Zarubin
Author: Melissa Roberts
Author: Irma S. Rombauer
Author: Jill Silverman Hough
This is great as is, but if you like, top the hash with a poached egg. Either way, have sautéed spinach and seeded breadsticks on the side and hot fudge sundaes afterward.
This meltingly tender and richly flavored roast has true star appeal. Show off even more by making your own beef stock .
Author: Taylor Boetticher
This method for roasting pork belly simplifies and mimics the effects of traditionally deep-fried lechon kawali, the celebratory Philippine dish with crackling skin and succulent meat.
Author: Angela Dimayuga
If you love beef tartare but don't love the idea of leaving a bowl of raw beef out at a cocktail party, this recipe is for you. Smoked salmon is a party-friendly alternative that can take the spicy crunch...
Author: Anna Stockwell
Author: Tori Ritchie
Author: Bruce Aidells