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
These pretty little cookies are similar to the bakery staples, but made with a flaky, homey, easier version of puff pastry. A liberal sprinkle of cinnamon and sugar in between the layers gives each cookie...
Author: Gina Marie Miraglia Eriquez
Author: Kent Rathbun
Author: Tori Ritchie
Tender risotto is favored with Parmesan and Fontina cheeses in these addictively crispy cakes.
Author: Marisol Benadayan-Bennaroch
Author: Annie Somerville
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
Dry mustard in a cookie? Absolutely. It amps up the spiciness, adding just the perfect amount of heat.
Author: Dorie Greenspan
Author: Myra Goodman
A variety of fruits dressed with a mixture of cream and condensed milk. A simple but delicious Mexican tradition during Christmas.
Author: Anonymous
Author: Gabrielle Hamilton
Author: Bon Appétit Test Kitchen
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
Cooking the turkey on a rimmed baking sheet is great for all-over browning, but be very careful as you remove it from the oven so that the drippings don't slosh over the sides.
Author: Andy Baraghani
Author: Bon Appétit Test Kitchen
Author: Sheila Lukins
Author: Susan Feniger
This retro-style platter of pickled vegetables and crudités makes a refreshing addition to a decadent holiday dinner table.
Author: Anna Stockwell
Author: Elinor Klivans
Covered Apple Cake (Gedeckter Apfelkuchen) is one of the cakes you're sure to find in almost every single bakery across Germany. To make it, you line a springform pan with a sweet short pastry, fill the...
Author: Luisa Weiss
Stacking the dough in alternating colors and then smushing them into a roll is as easy as making shapes with Play-Doh. The method makes for a fancy-looking swirl that novices can succeed at too.
Author: Chris Morocco
Author: Judy Moy