Author: Marlena Spieler
Author: Lucy Metcalf
Author: Sybil Ruth Kaplan
Author: Noah Bernamoff
Raisins, walnuts, and plums simmer together in a fruity blue conserve that'd be great with roast meats or on sandwiches.
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
Author: Jamie Geller
Unlike traditional fruitcakes, which are usually soaked in liquor and can be prepared weeks in advance, this version is best eaten within five days of baking.
Author: Gina Marie Miraglia Eriquez
Author: John Martin Taylor
A Sweet-sour peperonata (roasted peppers, garlic, and raisins) and a Sherry reduction balance the veal's richness.
Author: Selma Brown Morrow
Author: Allen Susser
A colorful, aromatic rice that is good with the Spicy Lamb Stew with Apricots and Cardamom, or with broiled chicken, fish or vegetables.
Author: Bev Michaels
Author: Rose Levy Beranbaum
You know what your Tuesday-night chicken wants? An irresistible tangy-sweet bath.
Author: Paul Flynn
A nice deep-fried cookie that tastes delicious! This is why you only eat them once a year! Sprinkle with icing sugar and serve on New Year's!
Author: Julianna.Marie
This is a spicy cookie that's Mmmm, Mmmm Good! It's hard to get fresh persimmons these days, but if you have them, this is a great recipe. It's an original handed down to me by old/ancient relatives, and...
Author: Lisa
Author: Joan Nathan
Author: Elinor Klivans
Author: Adeena Sussman
Author: Joie Gaty
Author: Ian Knauer
In England, these crisp raisin-flecked treats are called Madeira biscuits-biscuit being the British word for cookie, and a glass of Madeira being a favorite accompaniment for this particular type.
This all-purpose sweet-and-spicy vinegar is an essential element of Filipino food.
Author: Nicole Ponseca
Author: Bon Appétit Test Kitchen
My late Mother in law, Mary Capp Bowan, used to make these wonderful cookies. As long as people don't know the secret ingredient, they will love these cookies!
Author: Cynthia Bowan
Author: Edith Kohn
Author: Laureen J. Diamond