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Simple Hot Cocoa for One

As with hot chocolate, use any milky liquid you prefer, whether it's from a cow, nuts (almond milk), beans (soy milk), or grains (rice milk). For sweeteners, feel free to substitute maple syrup, honey,...

Author: Kemp Minifie

Seafood Paella

This is the dramatic seafood paella that looks stunning, with crustaceans and shellfish. You can vary the quantities of seafood and also use crab, crayfish, or lobster (boil them separately).

Author: Claudia Roden

Roast New York Strip Loin With Garlic Herb Crust

New York strip loin, also called top loin of beef, is a succulent, elegant roast. If you want a lot of leftovers (they are great for sandwiches), use a seven-pound roast and multiply the seasonings by...

Butter Roasted Turkey Breasts

Bone-in turkey breasts are easy to find, and as impressive as a whole bird when you roast them in butter and herbs.

Author: Alison Roman

Simple Candied Orange Peel

It takes a day or two for the peel to dry, so plan ahead perfect Candied Orange Peels

Author: Damon Lee Fowler

Alton Brown Turkey Brine and Good Eats Roast Turkey

Alton Brown's turkey brine recipe from Good Eats will give you a flavorful Thanksgiving turkey with juicy white and dark meat.

Author: Alton Brown

Dan's Baked Stuffed Shrimp

An easy Dan's Baked Stuffed Shrimp recipe

Author: Dan Diodato

Creamy Potato and Leek Gratin

Cutting leeks into large pieces (they almost dissolve when thinly sliced) gives them a presence equal to disks of potato, while cooking the vegetables separately-the leeks are braised in butter, the spuds...

Author: Lillian Chou

Wilted Spinach Salad with Warm Feta Dressing

Author: Bon Appétit Test Kitchen

Baked Ham

Author: Irma S. Rombauer

Triple Ginger Cookies

Author: Dede Wilson

Old Fashioned Pecan Pie

It's impossible to go wrong with pecan pie. Especially one that is really loaded with nuts, has a little verve from orange zest, and isn't overly sweet-exactly like the one here. Taking the time to track...

Author: Andrea Albin

Rosemary and Garlic Roasted Potatoes

This roasted potatoes recipe calls for just a handful of rosemary sprigs mingled with garlic to cast a spell over these potatoes, an ideal winter night dish.

Author: Lillian Chou

Pasta Al Pomodoro

Author: Oliver Strand

Sun Dried Tomato and Pesto Torta

You can make this up to three days ahead; be sure to start at least one day in advance.

Creamed Broccoli with Parmesan

Author: Andrea Albin

Crab Louie Salad Lettuce Cups

This take on the retro classic is a fun way to start a holiday dinner party. The recipe makes more Louie dressing than you think you might need-but that's a good thing.

Author: Anna Stockwell

Bagna Cauda

Literally translated as "hot bath," this dipping sauce for vegetables often appears in many Italian homes as part of the Christmas Eve buffet.

Chocolate Almond Bark with Sea Salt

Author: Bon Appétit Test Kitchen

Sauerkraut with Apples

Author: Ian Knauer

Gingerbread Cake

Author: Bon Appétit Test Kitchen

Green Beans with Caramelized Pecans

Author: Gina Marie Miraglia Eriquez

Chewy Molasses Cookies

Author: Alison Roman

Spaghetti Alle Vongole

Author: Bon Appétit Test Kitchen

Potato Gratin with Mushrooms and Gruyère

Author: Diane Rossen Worthington

Salt Cod With Tomatoes and Capers (Baccalà alla Vesuviana)

In Italy, this recipe is a classic holiday dish. For Christmas Eve, it would generally be served at room temperature, as part of a buffet.

Author: Mario Batali

Linguine ai Frutti di Mare

Wake up your taste buds with this lowfat recipe. It is sure to satisfy - and provide a spicy kick!

Author: Lesley Porcelli

Ginger Cranberry Sauce

Cranberries add sparkle to the Thanksgiving meal.

Author: Sheila Lukins

Smoked Salmon Rillettes

We've made this delectable and super simple salmon dip even easier by using smoked salmon in place of the more classic poached fish. A combination of whipped butter and crème fraîche makes it irresistibly...

Author: Katherine Sacks

Chocolate Rice Krispies

Author: Francois Payard

Cardamom Orange Sugar Cookies

Author: Dede Wilson

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 Shortbread Cookies

Author: Denise Barr