A celebratory Christmas tree-infused cocktail? Give us one good reason not to knock back this pine-y potable.
Dessert for breakfast. That’s the best we can do to convey–in words as opposed to moans, anyways–what this maple-candied bacon recipe means to us.
This eminently reliable, no-fuss recipe doesn’t ambush you with carving trickery. It’s just a simple, supple roast beef tenderloin napped with a slightly boozy but goof-proof sauce.
Hello Christmas! Here milk, bourbon, vanilla, and ice cream are whirred in a food processor for a festive drink. A sprinkle of cinnamon is the crowning touch.
This spice cake is soaked with rum syrup, making a lovely, albeit slightly boozy, gift when wrapped in parchment and tied with a bow.
And, on the seventh day, God created gianduia (zhahn-doo-yah). The world has been a more glorious place ever since.
Serve this candied orange peel on its own, toss it in granulated sugar after it dries for a festive look, or dip it in melted chocolate.
This sautéed onions, chestnuts, and bacon recipe is salty, caramel-y, and ideal-y as a Thanksgiving side dish.
Don’t try to rush this ham. It’s slow roasted in a maple glaze that imbues the porky deliciousness with cinnamon, allspice, cloves, and nutmeg.
Sassfras, ginger, nutmeg, cloves, and anise enhance the smoky, saltiness goodness of glazed ham.
More nuanced than gingerbread and not at all like fruit cake, this French tradition is fragrant with spice.
This pound cake is rich with creamery butter, freckled with vanilla seeds, and knee-wobbingly crisp and sugary at the edges from—you guessed it—sugar.
Enter your email address and get all of our updates sent to your inbox the moment they're posted. Be the first on your block to be in the know.
Preview daily e-mail
Hate tons of emails? Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? Then enter your email address for our weekly newsletter.
Preview weekly e-mail