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November 2016 - Page 3 of 6

  • Recipe

    Chocolate Bark with Cashews, Raisins, and Pink Peppercorns

    Pink peppercorns add a not–too–hot fruity flavor to this nutty chocolate bark.

  • Recipe

    Chocolate Bark with Dried Mango, Coconut, and Chile

    Tropical flavors brighten up this bark; a little heat keeps things interesting.

  • Article

    Maine Ingredient: How to Buy and Cook Sea Scallops

    Some of the best come from ice-cold New England waters and are harvested just in time for a holiday splurge; here’s how to buy them and sear them perfectly.

  • Article

    How to Cook with Fresh Turmeric

    You likely know turmeric best in its dried, ground form; the orange-hued spice, which can stain fingers, is often included in curry blends. But more supermarkets are now carrying turmeric…

  • Recipe

    Winter Stollen Cookies

    These tender slice-and-bake cookies are inspired by the flavors in the classic German Christmas bread of the same name. Studded with dried fruit and candied citrus zest, they're like a…

  • Recipe

    Sour Cream Cutout Cookies

    Soft, cake-like cookies are made even better with a sweet, buttery, vanilla-infused icing.

  • Recipe

    Cane-Syrup Gingersnaps

    Made with ginger, black pepper, and hot sauce, this gingerbread cookie is sure to help warm up a wintry day.

  • Recipe

    Mudslide Cookies

    These chewy, gooey cookies pack a double dose of chocolate and a hint of coffee. The better the quality of the chocolate, the better the cookies will be.

  • Recipe

    Chocolate and Peppermint Macarons

    Put a fun holiday spin on these delicate French meringue sandwich cookies by rolling them in crushed peppermint candies. As with any macaron, they require a bit of work and…

  • Recipe

    Rosemary Sugar Cookies

    These cookies fill the house with an amazing aroma as they bake. Cake flour in the dough keeps the cookies tender, while a garnish of rosemary, which looks like pine…