David Leite

All the delicate loveliness of classic angel food cake but made even better with the addition of pure vanilla and a blizzard of confectioners' sugar.

Ever since trying this eggnog, we can't make it through the holiday season without it. All the richness. None of the cloying sweetness or regret-it-the-next-day heaviness.

Little Gem salad. Such an appropriate name. Not only is it made with Little Gem lettuce, but it's truly a little gem of a salad.

Call them whatever you will. Breton butter cookies. French biscuits. Sables. We call them simply impossible to stop noshing.

We’ve never met a rugelach that we haven’t liked. Although there are some we adore more than others. This falls into the latter category.

Meet your newest fave way to prepare venison. Ridiculously rich and sigh inducingly satisfying.

Just like cinnamon toast. Except better. Your kids will worship you. So will your inner kid.

You read that correctly. Pork wrapped in bacon. Need we say more?

"Simple." "Delicious." "Awesome." "Lovely." "Wonderful." "What's not to love?" That's what folks are saying about this almost obscenely satisfying casserole.

This gingerbread Bundt cake has all the warm spicy goodness of gingerbread cookies. And, as if that wasn't enough, it's gilded with a sassy sweet-tart citrus glaze.

These jelly-filled German lovelies are almost identical to American jelly doughnuts save for their sparer sweetness. No complaints here.

Nothing's better than warm oliebollen, or Dutch doughnuts, thanks to their crisp nooks and crannies and their pillowy centers hidden beneath a dusting of confectioners' sugar.

This grown-up mac-and-cheese gets some gusto with its mild heat from chiles and its smattering of—are you sitting?!—crushed tortilla chips in place of bread crumbs.

If you’ve been limiting your endive game to crudité platters and cute appetizers, prepare to be astonished.

Cranberries add a chewy, sweet-tartness and pistachios bring a buttery tasting richness to these biscotti, making them a must-make for Christmas.

The answer to the annual post-Thanksgiving glut of leftovers that leaves your fridge door impossible to shut.

This is just about as traditional as tradition gets. Save for the slight plot twist of maple syrup. Intrigued? You should be.

"Delicate." "Flaky." "Perfect." "I could not stop eating it!" That's what folks are saying about this hors d'oeuvre that's a cinch to make—and devour.

Turkey legs are slowly braised in a spice-infused stock to become more seductive than you'd ever imagined. Not your grandma's Thanksgiving now, is it?!

What makes this mushroom barley soup so satisfying? It's easy, fast, and eminently slurpable.