Winter

“I had the honor of cooking for Julia Child’s 80th birthday party at the home of a former F&W editor in chief,” s...

Chef Way At Bluestem, Megan Garrelts stuffs her French toast with more than 10 ingredients. Easy Way The home versio...

"I love this dessert because it makes me think of eggnog," says Valerie Gordon of Valerie Confections. To give the se...

Jessie Oleson rolls chocolate cookie dough into ropes, then cuts them into mini logs to resemble the classic French b...

"Spices in dessert are completely underrated," says Malika Ameen. A former pastry chef, she started By M Desserts onl...

To make his gratin even more decadent, Jeff Cerciello layers the celery root and sweet potato with bacon and Gruy...

"There's almost a Dickensian quality to these stewed fruits," says Valerie Gordon. The recipe makes a large amount, b...

A mix of sautéed wild mushrooms adds lots of texture to this stuffing; lemon juice and zest make it tangy. The m...

In Greensboro, Alabama, Pie Lab serves as a café as well as a classroom where young men and women who are just o...

Lots of people brine their turkeys. Not Michael Symon, who thinks brining makes the bird a little rubbery. In this tu...

Michael Symon's four-ingredient potatoes get plenty of flavor from browned butter and crème fraîche. Re...

Michael Symon ingeniously bakes his squash and corn bread stuffing in a muffin tin so it cooks relatively quickly and...

Michael Symon usually doesn't make dessert for holidays. Still, his version of this classic is great after a big meal...

In 2009, Allison Kave and her boyfriend, Jay Horton, were winners in Brooklyn, New York's Pie Bake-Off with this clev...

"I add everything from fresh blueberries to chocolate chips," says Spike Gjerde of the delicious crumb coffee cake he...