Similar Recipes
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Skillingsboller, Norwegian Cinnamon Buns
[Photograph: Robyn Lee] Note: It's best to make the rolls the night before and allow them to rise in the refrigerator overnight. You can bake them anywhere between 10 and 24 hours after shaping and refrigerating them. Pearl sugar isn't...
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Nutella and Brown Butter Rugelach With Peanuts and Vanilla Glaze
Nutty, chocolatey, and sweet: a sundae in rugelach form.
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Baking with Dorie: Galette des Rois
Here in Paris we said au’revoir to the last bûches de Noël (yule logs) on New Year’s Eve and bonjour to les galettes des Rois on January 2, the day the city’s pastry shops reopened. While the galette des rois...
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Gingerbread Buche de Noel From 'Baking Chez Moi'
Among the plethora of simple, straightforward French desserts that fill the pages of Dorie Greenspan's new Baking Chez Moi, there is a handful of more involved desserts, and those she reimagines in her own way. Her Gingerbread Buche de Noel is both. Yule logs are a staple of the French holiday season, but this version seems quite American, with it's cream cheese filling and sweet meringue frosting.
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Moist and Chewy Lebkuchen (German Spiced Christmas Cookies)
These classic German Christmas cookies are rich with warm spices, toasted nuts, and candied fruit, with a cakey, chewy texture and a sweet, crackly glaze.
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Classic Rugelach
Filled with walnuts, honey, and spices, these rugelach pair just as perfectly with a snifter of brandy as with a glass of milk.
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Everything-Bagel Rugelach With Onion Jam
Rugelach switches from sweet to savory when introduced to this onion jam—sultry and sticky, tangy and rich.
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Chocolate and Salted Caramel Bûche de Nöel
A traditional Christmas cake roll, frosted with chocolate icing and filled with salted caramel filling.
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Raspberry-Almond Rugelach
Orange zest in this rugelach dough zings in contrast with a jammy filling studded with nuts.
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Little Debbie-Style Christmas Tree Cakes
Making this cake isn't hard at all, but describing the entire process makes it seem more daunting. Put simply: bake a cake. Make buttercream. Sandwich them together. Cut into shapes. Glaze. Put more obnoxiously, well, read on.
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Kringles can be filled with fruit or nuts. Cherry, apple and almond are popular and traditional fillings.
Serve With
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Browned Brussels With Maple Butter From 'Choosing Sides'
Brussels sprouts are a given on my Thanksgiving table, but I don't always give them much thought. Olive oil, salt, and a hot oven are my only requirements. While this method does produce pleasantly caramelized sprouts, it doesn't add much excitement to the table. This year, I'll take a cue from Tara Mataraza Desmond and toss my Brussels in brown butter and maple syrup as she does in her new cookbook, Choosing Sides.
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Glazed Winter Vegetable Medley With Chestnuts and Caper Berries From 'Feast'
The final savory chapter in Sarah Copeland's new cookbook, Feast, focuses on a few larger, celebration-sized meals. These recipes take a bit longer to prepare than those in the rest of the book, requiring more attention to detail, but they're worth the time—think paella, vegetable tagine, and silky (bread crumb-free) eggplant parmesan. Her glazed winter vegetable medley is the centerpiece of the chapter.
Pork Tenderloin with Creamy Marsala Sauce
A moist pork tenderloin with a ridiculously delicious Creamy Marsala Sauce with Mushrooms. Easy enough for midweek, fancy enough for company! use this Marsala Sauce for chicken, veal, beef or pork.
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Roast Butternut Squash and Brussels Sprouts With Spiced Honey-Herb Dressing
For a satisfying side dish, dress your roast butternut squash and brussels sprouts in a sweet, tangy dressing of fresh herbs, lemon juice, cumin, coriander, and mustard seeds.
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Roasted Brussels Sprouts With Bacon
Brussels sprouts roasted in the oven with bacon and pecans are a perfect holiday side.
Roasted Brussels Sprouts with Pomegranate Glaze
These easy Roasted Brussels Sprouts with Pomegranate Glaze are a delicious combination of fall flavors and textures. One of our favorite sides for Thanksgiving!
Feast inspired by Chef — Binging With Babish
This week, we're finally tackling the all-out feast prepared by Chef Carl Casper after rage-quitting his creatively-stifling job from the foodie film essential, Chef. Bit too long for a YouTube title. Special thanks to Roy Choi for helping me figure out all these dishes!!
Honey-glazed carrots
A delicious honey-glazed carrots with buttermilk dressing and pomegranate
Roasted Root Vegetables
Classic Roasted Root Vegetables are a simple, hearty dish that brings out the natural flavors of carrots, parsnips, turnips, sweet potatoes, and more. The perfect side for any fall or winter meal.
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Honey-Glazed Hasselback Butternut Squash With Parmesan Breadcrumbs
Butternut squash is thinly sliced crosswise a la Swedish-style Hasselback potatoes, then roasted with a sweet and garlicky glaze and crunchy breadcrumb topping. It's a perfect fall and winter side dish.