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
Author: Rick Tramonto
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...
Author: Bon Appétit Test Kitchen
Author: Maggie Ruggiero
A simmer and soak in sugar syrup glazes kumquats and liquifies their interiors so they taste like delicious shots of marmalade.
Author: Lillian Chou
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
Author: Gina Marie Miraglia Eriquez
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
These truffle-like cookies dipped in crushed candy are as fun to make as they are to eat.
Author: Ruth Cousineau
Author: Denise Barr
Author: Kerri Conan
Coating blanched ducklings in orange liqueur makes them develop a crisp, deep mahogany skin as they roast on a bed of orange slices and other aromatics.
Author: Monte Farber and Amy Zerner
(Hot Scandanavian Christmas Punch)
Author: Bon Appétit Test Kitchen
Author: Gina Marie Miraglia Eriquez
Author: Bon Appétit Test Kitchen
Author: Alexis Touchet
This elegant salmon dish is perfect for a winter dinner party-just slide it into a low oven for 40 minutes and it's ready to serve.
Author: Alison Roman
Author: Janet Taylor McCracken
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
Underneath the toasted meringue, you'll find a surprising lightness that comes from cheery red cranberry sorbet layered with pale green pistachio ice cream and buttery pound cake.
Author: Lillian Chou
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
Author: Eileen Yin-Fei Lo
Author: Abigail Johnson Dodge
Take down the temperature of a classic hot toddy in this easy, cooling rye cocktail.
Author: Andy Baraghani
This is great as is, but if you like, top the hash with a poached egg. Either way, have sautéed spinach and seeded breadsticks on the side and hot fudge sundaes afterward.
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
It doesn't take much to make slender, tender green beans memorable-lemon zest and orange zest warmed in olive oil provide sensational sparkle.
Author: Lillian Chou
The holiday season calls for toasts, which, in turn, call for bubbly. Sure, you could pour a glass of sparkling Prosecco, but turning it into a celebratory punch rich with fruity, tart pomegranate juice...
Author: Lillian Chou
This dish showcases both red- and tan-skinned roasted sweet potatoes.
Author: Jill Silverman Hough
Author: Jennifer Iserloh
A simple white wine, garlic, and parsley sauce is all that's needed to complement the fresh shellfish in this Italian pasta dish.
Author: Mario Batali
Author: Kate Higgins
Author: Mark Overbay
Figs soak up a Marsala wine caramel sauce as this tarte Tatin-inspired dessert bakes in the oven.
Author: nigel slater
Author: Patricia Reilly
Amaretti cookie crumbs, sprinkled between layers of phyllo, give lots of satisfying flavor and texture this this apple-cranberry pastry.
Author: Steve Pernetti
Author: Irma S. Rombauer
The simple combination of sharp Campari and salty fino sherry makes for a spritz that quenches your thirst and works wonderfully with potato chips, olives, or aged cheeses.
Author: Maggie Hoffman
Author: Janet Taylor McCracken
Author: Nancy Oakes
Many gravlax recipes will instruct you to drain, turn, and babysit the fish while it cures. Not this one: Set it and forget it. Three days later it will be done.
Author: Chris Morocco
Author: Jeanne Thiel Kelley
Author: Joanne Weir