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01/23/2007
Molasses Cookies
The blacker the molasses, the better the cookie, which is why we use blackstrap molasses in these tasty goodies.
Issue #2
05/02/2013
Banoffee Pie
A crust of crushed digestive biscuits and unsweetened whipped cream keep this banana and toothsome toffee tart from becoming too sweet.
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03/24/2013
Chocolate-Dipped Macaroons
If you are a fan of chocolate and coconut, you will absolutely adore these black-and-white macaroons—they're a cinch to whip up by hand, both ship and freeze well, and happen to be gluten free.
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12/25/2012
Nutella Buns
This indulgent recipe from brothers Max and Eli Sussman is a decadent, gooey update of the classic cinnamon bun.
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12/20/2012
Orange, Pineapple, and Walnut Fruitcake
This sophisticated take on the classic Christmas fruitcake, developed by baker Renato Poliafito, is far from a punchline. Sweet, spiced, and dense, with a bright rum glaze, it's a perfect holiday treat for giving as a gift—or for keeping to yourself.
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12/17/2012
Menu: A French Christmas
Celebrate the holiday réveillon style with a long, decadent dinner of French classics, from roasted oysters with white wine to a rack of lamb with rosemary and thyme. Finish the meal with a show-stopping Bűche de Noël, as well as traditional French shortbread cookies.
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12/12/2012
Christmas Menus from around the World
This year, celebrate Christmas with holiday food from around the world. Plan a festive, multi-course menu featuring the delicacies of Puerto Rico, Sweden, Germany, and more.
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12/10/2012
Gluten-Free Holiday Desserts
Indulge in these 15 holiday sweets made entirely without gluten, from gingerbread cookies to white-chocolate cream cheese mousse.
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11/28/2012
Mint Chocolate Chip Cookes
The pieces of candy cane topping these chocolate cookies melt slightly as the cookies bake, giving them a beautiful shiny holiday look.
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11/21/2012
Lemon Bars
Lemon bars are a light, brightly-flavored dessert, best served with a sprinkling of confectioners' sugar.
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11/21/2012
Molasses Cookies
This recipe, from Food52 co-founder Merrill Stubbs, appeared in our 2012 Cookie Advent Calendar. Merrill says: "To me, this cookie (from the Silver Palate Cookbook is the perfect holiday cookie. It's like a more pliable ginger snap -- thin and chewy and warmly spiced. Don't forget a glass of milk for dunking!"
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11/21/2012
Chocolate Mint Krinkles
Pichet Ong shares his recipe for addictive chocolate-mint holiday cookies with a soft, devil's food cake-like texture.
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11/21/2012
Todd's Snickerdoodles
SAVEUR executive food editor Todd's mother, Linda Coleman, volunteers at the hospital in Tallahassee, Florida, bringing home-baked treats to patients during the holidays. This cinnamon-sugar dusted snickerdoodle is always the most-requested cookie.
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11/21/2012
Lemon-Glazed Persimmon Bars
Fruit bars are sweetened with ripe persimmons and dates and coated with a tart, toothsome, lemon–sugar glaze for a wonderful celebration of late-fall fruits.
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11/20/2012
Brownie Drops
Warmly spiced with cinnamon and rich with vanilla, these free-form brownie drops from Wall Street Journal food editor Beth Kracklauer are a simple, one-bowl way to fill your home with the aroma of chocolate.
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11/20/2012
Pistachio Shortbread Cookies
An adaptation of Basque Christmas cookies, these crumbly harinados are made with ground up pistachios and a blend of gluten-free flours.
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11/20/2012
Rocky Road Brownies
A cakey brownie loaded with yummy: gooey caramels and marshmallows, crunchy nuts, and melty shards of chocolate.
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11/20/2012
Smoky Whiskey Balls
This take on the classic bourbon ball is rich with chocolate and the smoky vanilla notes of the whiskey, with an added kick from bourbon-soaked pecans.
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11/20/2012
Butter Turtles
In this cookie version of the classic turtle candy, salty nuts are placed on top of sweet, buttery shortbread and topped with dark chocolate.
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11/20/2012
Galletas de Nata
From Ana Sofia Perez, these cookies are a perfect canvas for wintry spices like anise, cinnamon, and nutmeg, allowing for endless variety and improvisation so that their flavor always surprises
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