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Roasted Oysters With Warm Butter Mignonette

Quickly roasting oysters in a hot oven pops the shells apart so they can be opened the rest of the way by hand, no shucking skills required.

Author: Anna Stockwell

Old fashioned Fruitcake Cookies

Author: Damon Lee Fowler

Kale and Potato Purée

Author: Ruth Cousineau

Devil's Food Cake with Peppermint Frosting

The cake is layered with dark chocolate ganache and white chocolate cream, then topped with marshmallowy peppermint frosting.

Author: Claudia Fleming

Chocolate Dipped Hazelnut Caramel Squares

Author: Janet Taylor McCracken

Broccoli Sautéed in Wine and Garlic (Broccoli al Frascati)

Cooking cruciferous vegetables without boiling them, as in this recipe, seems to make them more fragrant and heady-just the way the robust Romans like their food.

Author: Mario Batali

Christmas Wreaths

Author: Rose Levy Beranbaum

Coffee and Mocha Buttercreams

This is called a meringue buttercream because its foundation is egg whites, not the more traditional yolks. That makes it very light, satiny, and easy to spread-a plus if you're making a many-layered cake...

Author: Ruth Cousineau

Chocolate Hazelnut Napoleons

Weighting the puff pastry with an extra sheet pan while it blind-bakes is a classic way to get the crackle without the height and also gives the pastries a sleek, modern look.

Author: Lillian Chou

Roasted Root Vegetables with Rosemary

Roast these up to four hours ahead; put them in to reheat when the prime rib is done.

Brussels Sprouts with Walnut Vinaigrette

Author: Bon Appétit Test Kitchen

Herbed Rösti Potato Cake

Author: Alexis Touchet

Orange Ginger Pickled Baby Carrots

Crisp pickled vegetables go brilliantly with cocktails (or with sandwiches, a hunk of cheese, a juicy steak...the possibilities are endless). Fresh ginger and dried chiles give them a bracing boost and...

Author: Lillian Chou

Patricia's Viennese Crescents

Author: Patricia Reilly

Rompope (Mexican Milk, Egg, Spice, and Liquor Punch)

Rompope is served chilled, often over ice, but it can be served warm, which is how I prefer it when cold weather sets in. Either way, it's rich, velvety, fragrant, and certainly full of cheer.

Author: María Del Mar Sacasa

Sesame Breadsticks

A basket of unusual breadsticks will vanish in no time. The fact that you scatter the strips of dough on baking sheets rather like pick-up sticks results in great texture: they're chewy where the strips...

Author: Lillian Chou

Cranberry Chocolate Tart

Author: Sarah Patterson Scott

Parsnip, Potato, and Turnip Puree

Author: Diane Rossen Worthington

Cardamom Orange Sugar Cookies

Author: Dede Wilson

Spiced Hazelnut Pear Cake With Chocolate Sauce

Capture the holiday spirit with this warm spiced cake, packed with nutmeg, cinnamon, and clove. Wine-infused pears add a richness to the cake and are a pretty finishing touch.

Author: Katherine Sacks

Brûléed Bourbon Maple Pumpkin Pie

This chocolate and pumpkin mashup is surprising yet delicious. It's so good that you don't have to brûlée the top,though that effect surely makes the pie a show stopper.

Author: Kierin Baldwin

Buttery Sugar Cookies

Author: Gina Marie Miraglia Eriquez

Puerto Rican Coconut Eggnog (Coquito)

Author: Maricel Presilla

Fig and Blue Cheese Savouries

Delicate, crumbly little thumbprints that are the perfect combination of sweet and savory-a cheese plate wrapped into one crunchy little morsel.

Author: Amanda Hesser

Apple Pie with Oat Streusel

The technique: Streusel-a crumbly mixture of flour, butter, sugar, and spices-often shows up on coffee cakes. The sweet, crunchy stuff also makes a great pie-topper. The payoff: You have to roll out only...

Author: Jeanne Kelley

Triple Ginger Cookies

Author: Dede Wilson

Gingerbread Raisin Scones

Author: Heidi Dalzell

Simple Hot Chocolate for One

Author: Kemp Minifie

Mulled Apple Cider with Orange and Ginger

Come in from the cold to this warmly spiced hot apple cider.

Shrimp, Chicken, and Andouille Gumbo

Author: Jeanne Thiel Kelley

Clams With Oregano and Bread Crumbs (Vongole Origanate)

This "red sauce meets Guido in Little Italy" classic has much more to do with the clams than what you may be used to eating. Note that the bread crumbs here are fresh-that is to say, made only from today's...

Author: Mario Batali

Roast Turkey with Black Truffle Butter and White Wine Gravy

When food editor Shelley Wiseman was asked to develop a recipe for an over-the-top turkey, she began by rubbing truffle butter under its skin. "It's a cheap shot," she admitted, "but it’s damn delicious."...

Author: Shelley Wiseman

Iranian Rice Cookies

The textured end of a meat mallet is gently pressed into the dough of these cardamom- and rose water-scented cookies to form a grid pattern.

Author: the editors of Martha Stewart Living

Flourless Chocolate Walnut Cookies

This signature Payard treat delivers a delicious dose of heart-healthy fat and antioxidants, courtesy of the nuts and cocoa.

Author: Francois Payard

Candied Kumquats

A simmer and soak in sugar syrup glazes kumquats and liquifies their interiors so they taste like delicious shots of marmalade.

Author: Lillian Chou