Cocktail Party (95)
Copious amounts of crunchy, buttery macadamia nuts find their match in large, creamy white chocolate chunks in these classic American cookies.
One of Elvis's favorite sweets was the pound cake made by his childhood friend Janelle McComb. Every year at Christmas, she'd bake two loaves and bring them to Graceland.
The secret to this pie's especially bright color is the use of boiled sweet potatoes instead of baked.
The recipe for tender slices of pork loin in a sumptuous cream sauce comes from Gerda Gherghiceanu, a cook in the Saxon village of Viscri. Fragrant with marjoram, a key herb in Saxon cooking, the dish gets tartness from apple cider and apple wedges and a pleasant twinge of heat from red Holland chiles.
Sea scallops on the half shell are seasoned with herbs and a dusting of Parmesan.
Though cream cheese frosting is typically used nowadays on red velvet cake, classic whipped cream frosting makes for a more balanced sweetness.
These sumptuous cicheti are traditionally made with fried sardines, but they're just as delicious when the fish are broiled.
Fruit-steeped brandies like this one, common throughout Transylvania and Hungary, are easy to make at home: Plums and sugar are simply left to ferment for two weeks, and then infused into brandy.
For this striking two-toned dessert, alternating layers of snow-white and mahogany-brown spiced cakes are sandwiched with a rich, chocolate fudge icing and decorated with walnut halves.
Christmas in Connecticut The Editors
When it comes to legendary female food writers, there's Julia, there's M.F.K.— and we really ought to add Elizabeth Lane to the list.
This Puerto Rican chicken soup, laden with starchy vegetables, makes for a truly hearty meal.
This flavorful dish is a Feast of the Seven Fishes favorite.
Island Holiday: Christmas in Puerto Rico Kathleen Squires
In Puerto Rico, Christmastime brings a series of joyous, satisfying feasts.
Bacon and charred tomatoes bring smoky sweetness to turnips cooked in goose fat.
This simple, delicious seafood pasta, full of flavor from garlic, shallots, and red chile flakes, is a staple of Italian-American restaurants.
In this recipe, simple fried plantains are topped with a bright shrimp and tomato sauce.
This recipe, from Saveur executive editor Dana Bowen, calls for almond pastry filling in place of the almond paste typically used to make these cookies, for a lighter, moister result.
The Glories of Goose Francine Prose
No bird makes such a splendid centerpiece for the holiday feast.
This salad is adorned with goose leg meat braised in goose fat to make a luscious confit.