This creamy, garlicky tahini sauce also pairs wonderfully with lamb. Serve it as a dipping sauce, or as a spread on cold lamb sandwiches.
While the turkey rests, take 15 minutes to whip up this simple, timeless preparation.
Author: Susan Spungen
Author: Diane Morgan
Author: Martin Cate
You can use the same weight in regular apples for this gingerbread cake recipe, but don't the little lady apples just look so awesome?!
Author: Claire Saffitz
Cinnamon, cloves, ginger and cayenne pepper enhance this North African-style dish. Serve the stew over the Saffron-Cardamom Rice or plain basmati rice.
Author: Jonathan Waxman
Smith's version is made with up to eight spices. It's worth using them all for the fullest flavor.
Author: Lisa Cheng Smith
Author: Douglas Rodriguez
Making Stollen is not for the faint of heart. Avoiding it altogether because excellent store-bought Stollen abounds is further abetted by the invention of Stollenkonfekt, bite-size chunks of spiced, tender...
Author: Luisa Weiss
We use round cookie stamps for the imprint before cutting these cookies out with a round cutter. Once the glaze is applied, they really do look like antique tiles.
Author: Yotam Ottolenghi
Unlock the cure for the common roast turkey with New York City chef Heather Carlucci-Rodriguez's ingenious techniques: First, toast and grind whole spices to coax out their essential oils. Next, marinate...
Author: Heather Carlucci-Rodriguez
Author: Kurt Gutenbrunner
Author: Carolyn Beth Weil
Author: Katherine Sacks
Author: Rick Rodgers
Author: Elena Faita-Venditelli
Author: Kate Higgins
We took the traditional Jamaican jerk spice and simplified it. Before you call the authenticity police, give it a try on roast chicken legs.
Author: Andy Baraghani
Author: Chitra Joshi
Author: Colin Cowie
Author: Kate Higgins
Author: Tony Litwinko
Author: Tony Maws
Author: Eleni Theos Stelter
Author: Bonnie Bennett
This punch recipe easily scales down by half, or even all the way to festive drinks for two.
Author: Tristan Willey
Author: Florence Myers