The savory Mediterranean flavors of olive and rosemary make these roasted cashews an addictive snack.
Coated in an addictive glaze that's flavored with smoked paprika, these roasted almonds will be a hit at any gathering.
These chocolaty nuts are flavored with warm spiced like cinnamon and nutmeg, then get a kick from some cayenne pepper.
Stollen is one of the world's great Christmas breads, a delicious treat whether you celebrate Christmas or not. Most people buy it, but the truth is that stollen is as easy to make at home as any basic bread.
This rich and luxurious flourless chestnut-and-chocolate torte is flavored with bourbon and topped with a swirl of sweetened chestnut purée. It's the perfect end to a wintertime holiday meal.
Whole-roasted beef tenderloin is a once-a-year celebratory dish that can be fantastic if done properly. The problem is, its extra-lean meat dries out and overcooks very easily. Our slow-roasting reverse-sear method ensures perfectly medium-rare meat from edge to center with a nicely browned, flavorful crust.
This holiday season, bring Scotch to the punch-bowl party with these nine star ingredients!
Filled with Champagne buttercream and decorated with gold chocolate shards and sugar pearls, this cake roll is the pinnacle of festivity. Instead of using ordinary Champagne, I make this cake with Marc de Champagne, a pomace brandy made from Champagne grape skins, seeds, and stalks that pairs beautifully with the cake's creamy buttercream filling and sweet white chocolate ganache coating.
Sweet potatoes, carrots, and acorn squash form a natural partnership--their flavors are complementary, but with enough variation to promise something a little more interesting than your typical root vegetable latke. Freshly grated ginger delivers a bright heat that cuts right through the vegetable base, which is rounded out with smoky paprika, a pinch of cumin, and some floral coriander.
Zucchini make a great latke base, but they also have a very delicate flavor that can easily be overwhelmed. Chopped basil and lemon zest help that light, grassy quality shine, while pine nuts and Parmesan cheese give it a pesto-inspired twist. These latkes are especially tender and refreshingly light.
These beet, potato, and onion latkes are studded with walnuts and garlic. A spoonful of horseradish sour cream cuts through the sweetness for a well-balanced finish.
Crown roast of lamb is one of the most impressive centerpieces for the holiday table, but its shape limits your options as far as cooking methods are concerned. This recipe offers the best way to cook your roast without accidentally messing up such an expensive piece of meat.
In her new book, Baking Chez Moi, Dorie Greenspan calls this satisfying cake her "back-pocket recipe." So easy to throw together, it relies more on the alchemy of a hot oven than on elbow-grease.
Among the plethora of simple, straightforward French desserts that fill the pages of Dorie Greenspan's new Baking Chez Moi, there is a handful of more involved desserts, and those she reimagines in her own way. Her Gingerbread Buche de Noel is both. Yule logs are a staple of the French holiday season, but this version seems quite American, with it's cream cheese filling and sweet meringue frosting.
In her new cookbook, Baking Chez Moi, Dorie Greenspan admits she was thrown for a loop by these no-bake clusters of dried fruit, nuts, coconut, and cornflakes—yup, apparently the French can do low-brow—suspended in butter-enriched chocolate.
Swiss buttercream is silky-smooth, incredibly creamy, and unbelievably delicious. Because it's made with Swiss meringue, it holds up pretty well in warmer temperatures. The meringue base also makes it a lot lighter in color than most buttercreams.
French buttercream is a gorgeously smooth, velvety and rich buttercream. Because it's made with an egg-yolk foam (technically called pâte à bombe), it naturally has a bright yellow color.
This buttercream is light, fluffy, and delicious. It is made by first cooking a simple pudding made with milk, sugar and flour. Once this pudding base has cooled to room temperature, you add it to beaten butter by the spoonful. The result? A super smooth, light buttercream with a pale ivory color.
Italian buttercream is creamy, velvety, and delicious. Because it's made with Italian meringue, it's a lot lighter in color than most buttercreams and it looks almost pure white against a dark chocolate cake. It also holds up pretty well in warmer temperatures, so if you're planning a summer party outside, this is your go-to buttercream!
This German buttercream is incredibly smooth and delicious. It's made with a custard base, which gives it a natural yellow color. And although this buttercream contains a fair amount of butter and three egg yolks, it is surprisingly light, both in texture and taste.