Author: Lillian Chou
Author: Ian Knauer
Sandwich layers of crisp chocolate pastry with an oozing chocolate-caramel sauce for a stunning-but-easy celebratory dessert.
Author: Donna Hay
Author: Larraine Perri
This recipe is taken from the Marlboro Country Cookbook and is absolutely fantastic. I'm usually the "Deviled Egg" girl for the holidays.
Author: msdoolittle
Author: Lora Zarubin
Author: Nathalie Benezet
Using dried porcini mushrooms as the base of the rub for this dramatic centerpiece roast gives it the funky, earthy flavor usually associated with expensive dry-aged beef.
Author: Anna Stockwell
Made without eggs or butter, this pretty layer cake uses a combination of applesauce and baking powder to leaven the layers, and mayo for luxurious richness.
Author: Katherine Sacks
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
Around the holidays, you're all for people just popping in. But they may never leave if you whip up BLT popovers. Saw this on Food Network and found on another site.
Author: Taylors Mommy
These truffle-like cookies dipped in crushed candy are as fun to make as they are to eat.
Living in the Pacific Northwest, with our bounty of berries, tree-ripened fruits, hazelnuts, and wild mushrooms, makes going to the farmers' market feel like a season-long treasure hunt. I'm especially...
Author: Diane Morgan
The breast goes into the oven at a relatively high temperature to take on some color, then finishes low and slow for extreme juiciness.
Author: Andy Baraghani
Author: Nigella Lawson
This mash gets a punch of flavor from freshly grated horseradish. Use a combination of potato varieties to add more texture.
Author: Victoria Granof
You know you love Brussels sprouts and bacon, but have you ever tried Brussels sprouts and bacon jam? You (and your hungry party guests) are in for a surprising treat.
Author: Union Square Events
Author: Suzanne Goin
Chef Jody Williams serves this truffle mixture family-style at holiday parties, with spoons, so guests can scrape off shavings of ganache and toss them through cocoa powder or sandwich between wedges of...
Author: Jody Williams
These dense, moist treat are irresistible. Wrapped in a pretty box, they make a great gift, too.
Author: Larraine Perri