Cream cheese helps make these rolls, which appeared in SAVEUR's Breakfast issue (October 2009), rich and moist. The dough may be prepared a day in advance and left to rise in the refrigerator overnight, ready for brunch in the morning. Here's an illustrated step-by-step guide on how to prepare the rolls. See the recipe »
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.
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!"
This recipe, from Kristen Miglore, is the kind of recipe where you can make a bunch of dough logs and freeze them at the beginning of the holiday season, then slice off and bake as needed for last minute guests, cookie exchanges, and hostess gifts."