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Simple, yet festive, this cocktail is the perfect nonalcoholic party pleaser.
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The cherry bomb evokes the Shirley Temple that used to make you feel grown-up.
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This cinnamon-scented sweet potato casserole calls for the addition of sugar and orange juice to the puree which is topped with miniature marshmallows and baked.
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This recipe is by Julia Moskin and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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"Personally, I'm not a stuffing person," says Chef Aaron Sanchez. "I prefer to have my stuffing be loaded with tons of flavor from other ingredients than the bread."
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Healthier chicken gravy is easy to whip up at home; this nicely seasoned, reduced-fat version blends chicken bouillon, broth, and olive oil.
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Olive oil cake with hints of lemon and vanilla is a moist and delicious dessert thanks to the olive oil added to the batter.
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The Peabody has taken the candy cane from stocking stuffer to festive holiday cocktail with this unique and refreshing drink.
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Amp up your grill game with this zesty glazed salmon.
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This comforting potato soup is enriched with leeks and kale, and colored golden by carrots and paprika. It can be made on the stovetop or in an Instant Pot®.
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Refrigerator cookies, made with shortening, sugar, eggs, and flour, keep well in the freezer for several months.
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This is a basic fruit muffin recipe. I use chopped apples, but 1 cup of any type fruit may be added to make a quick and easy batch of fruit muffins.