Author: Noah Bernamoff
Author: Bon Appétit Test Kitchen
Author: Allen Susser
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 baking.
Author: Gina Marie Miraglia Eriquez
Use this classic Mexican mole sauce to marinate the Mole-Roasted Turkey with Masa Stuffing and Chile Gravy . You'll be left with plenty of extra, which can be served alongside the turkey or frozen for...
Author: Melissa Clark
Author: Joie Gaty
Author: Joan Nathan
Author: Melissa Hamilton
This is a spicy cookie that's Mmmm, Mmmm Good! It's hard to get fresh persimmons these days, but if you have them, this is a great recipe. It's an original handed down to me by old/ancient relatives, and...
Author: Lisa
Raisins, walnuts, and plums simmer together in a fruity blue conserve that'd be great with roast meats or on sandwiches.
Author: Adeena Sussman
Author: Amy Traverso
Author: Bev Michaels
In England, these crisp raisin-flecked treats are called Madeira biscuits-biscuit being the British word for cookie, and a glass of Madeira being a favorite accompaniment for this particular type.
Author: Paul Flynn
You know what your Tuesday-night chicken wants? An irresistible tangy-sweet bath.
A nice deep-fried cookie that tastes delicious! This is why you only eat them once a year! Sprinkle with icing sugar and serve on New Year's!
Author: Julianna.Marie
Author: Lauren Chattman
Author: Elinor Klivans
Author: Jenny Rosenstrach
This all-purpose sweet-and-spicy vinegar is an essential element of Filipino food.
Author: Nicole Ponseca
Author: Marlena Spieler
A colorful, aromatic rice that is good with the Spicy Lamb Stew with Apricots and Cardamom, or with broiled chicken, fish or vegetables.
A blend of whole grain and country breads gives this stuffing just the right deep, earthy flavor, while cider and vinegar-spiked golden raisins lend a few high notes. And the bacon? That's what makes it...
Author: Mindy Fox
Author: Melissa Hamilton
Author: Ian Knauer
Author: Lydia Ravello
My late Mother in law, Mary Capp Bowan, used to make these wonderful cookies. As long as people don't know the secret ingredient, they will love these cookies!
Author: Cynthia Bowan
Author: Gale Gand