Christmas

In this twist on traditional porchetta (Italian roast pork), a boneless saddle of lamb is wrapped around a delicious ...

A terrific make-ahead breakfast strata from baker and pastry chef Zoe Nathan, who uses multigrain bread to add a dist...

To make this simple side dish, chef Michael White simmers garlic in milk, which mellows its flavor. Then he purees th...

Scott Boggs keeps his pork tenderloins extra-juicy by soaking them in a spiced, maple-sweetened apple cider brine; th...

“My mom used to make this sun-dried tomato dip to spread on grilled cheddar sandwiches,” says Michael White. He serve...

This delectable vegetable slaw has tons of texture and flavor: crisp shredded brussels sprouts, crunchy hazelnuts, sa...

Chef Michael White makes his fantastic individual potpies with a filling of mixed mushrooms and roast squash and topp...

This silky dairy-free cauliflower puree is a terrific side dish to meat or poultry. Slideshow: Great Cauliflower Rec...

Chef Lee Hefter's mashed potatoes are so packed with cheese, they're almost like fondue.Slideshow: More Fantastic Mas...

This creamed spinach is so silky and light that you won’t miss the cream. The crunchy bread crumb topping is a fantas...

This double rum coffee is deliciously flavored with cinnamon and orange zest. Slideshow: Warming Drinks

The flavor-packed brine for this pork loin features shichimi togarashi, the seven-spice Japanese seasoning, made with...

At Haven’s Kitchen, this tender braised leg of lamb might be served at a private dinner party. Chef David Mawhinny th...

In this version of these traditional German spice cookies, the edges are slightly crisp and the middles, soft and che...

These chewy treats are like caramel apples in candy form, combining the tangy-sweet flavor of cider with buttery cara...

Store-bought mulling spices are often muted. In this vibrant version, oranges and fresh ginger are dehydrated and ble...

This crowd-pleasing pork roast, made from brined, seasoned pork belly, has crisp, crackling skin and tender meat fla...

Jonathon Sawyer uses his grandmother’s old Griswold cast-iron pan to cook these crispy potato pancakes, which he amps...

Chef Jonathon Sawyer’s secret to a successful holiday feast is doing most of his preparation ahead of time, for what ...

“Being a good Hungarian Szegedi—my family’s real last name, which my grandfather changed when he came to America—our ...