Author: Dan Barber
Author: Taylor Boetticher
Author: Maria Helm Sinskey
Author: Jeanne Kelley
Essentially rows of buttery shortbread encased in a rich chocolate ganache, we suggest having a slice of this dessert by the fire with a strong cup of coffee.
Author: Donna Hay
Hold off on the holly sprigs. The only centerpiece your table needs is a showstopping crown roast of pork that's fit for a queen-and a crowd. Once you've got the two racks tied together, making this is...
Author: Claire Saffitz
Author: Oliver Strand
This salad has enough citrus, almonds and rough-skinned apple to be interesting. A dressing made with honey and clementine zest removes any notion of worthiness.
Author: nigel slater
Author: Federica Cucinelli
Author: Ruth Cousineau
Author: María Del Mar Sacasa
Author: Maria Helm Sinskey
Radishes, contrastingly crunchy and peppery to tender and sweet pears, take rather well to modern pickling, the sort that is less about preserving and more about making something to shake other flavors...
Author: nigel slater
Author: Molly Stevens
You've heard it before: You can't rush a good braise. Take your time browning the chicken and mushrooms and building the velvety sauce for this coq au vin recipe.
Author: Ludo Lefebvre
Author: Paul Grimes
If these whimsical hors d'oeuvres taste somewhat familiar to you it's because they happen to be a fancified take on bourek, Turkish feta-stuffed phyllo rolls. Here, those familiar flavors not only echo...
Author: Ian Knauer
Author: Kierin Baldwin
These peel 'n' eat chestnuts are truly finger-licking delicious. Make sure to score the nuts deeply so that the peels will open as they roast.
Author: Dan Roman