Author: Miriyam Glazer
This is not your grandma's beef stroganoff. We took our favorite parts of the classic-the creamy mushroom sauce and the buttered egg noodles-and added a squeeze of lemon, a pan-seared medium-rare strip...
Author: Anna Stockwell
Author: Andreas Viestad
Author: Susan Fallom
This is a long procedure, but well worth the trouble. A great cake. Makes about 11 pounds.
Author: Carol
Although trends come and go, chocolate mousse never fails to impress. Not only does it manage to convey both indulgence and comfort, it couldn't be simpler to make. This version is a true classic mousse...
Author: Chef Neil Perry
Author: Dorie Greenspan
The original recipe calls for small plums that sink into the batter, but you'll get the same effect with apples or berries.
Author: Claire Saffitz
Author: Dorothy Rose Long
This recipe was given to me by my mother. It makes a BIG batch. They taste better and better if left a couple weeks before eating.
Author: vicki
Laced with grappa, this lovely molded jelly works well with the robustness of all the other dishes on this menu (and cranberries and grappa bring out the best in each other).
Author: Gina Marie Miraglia Eriquez
Delicious, with a hint of licorice flavor. You can store these in an airtight container for over a month.
Author: Laria Tabul
Author: Tamasin Day-Lewis
Author: Gordon Ramsey
Author: Kevin West
This a quick and easy, no bake cookie, all will just love it!!
Author: CORWYNN DARKHOLME