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Photo by Suzana Marinkovic Are you ready to bake and spread some holiday cheer? Christmas cookie season is here! Whether you need inspiration for your cookie platters, homemade gifts for teachers and neighbors, or a festive potluck dessert, these Christmas cookies have you covered all season long. From gingerbread men to biscotti, there is something

This pork tenderloin with a savory-sweet mustard glaze makes an elegant weeknight dinner or centerpiece roast. Adapted from cookbook author and food columnist Marian Burros’ 5-star Mustard-Glazed Pork Tenderloin, first published in The New York Times in 1989, this marinated and sear-roasted pork tenderloin makes a fancy weeknight dinner or elegant centerpiece roast. With just

With swirls of semi-sweet and white chocolate sprinkled with crushed candy canes, peppermint bark makes a festive holiday treat. If you’re looking for a homemade Christmas gift that’s super quick and easy, look no further than the marbled peppermint bark from America’s Test Kitchen. With swirls of semi-sweet and white chocolate sprinkled with crushed peppermint

A super-generous crumb topping and genius pastry chef trick make this the best crumb cake ever. An extra-generous topping of big, buttery brown sugar clumps and a genius pastry chef trick make this the best crumb cake ever. The recipe comes from pastry chef Lisa Kolb Ruland of the blog Unpeeled. Lisa has worked in

Big, plump, perfectly-cooked shrimp with a lemony, horseradish-spiked cocktail sauce Shrimp cocktail might be retro, but when done right, this party staple is never out of style. Adapted from Bon Appetit, this classic version boasts big, plump, perfectly-cooked shrimp with a lemony, horseradish-spiked cocktail sauce. It’s incredibly easy to make and rivals the shrimp cocktail

A well-made omelette is the mark of a good cook. If you haven’t mastered this simple dish, it’s time to get cracking. My very first practical exam in culinary school was making an omelette, and it just about gave me a panic attack. We had to line up single file at the stove, and each

Ozoni (Japanese New Year Mochi Soup) is an important dish for the Japanese New Year. This clear dashi-based mochi soup with chicken and seasonal vegetables is enjoyed in the Kanto region (Eastern Japan).  Ozoni (お雑煮) is a mochi soup that we eat along with Osechi Ryori (traditional dishes) on New Year’s Day in Japan. The preparation for

Simmered shrimp cooked in dashi soy sauce and soaked overnight, this beautiful dish adds bright color and delicious flavor to your Osechi Ryori. Why Japanese Eat Simmered Shrimp for The New Year Shrimp with bright vermilion color brings beauty into the Japanese New Year feast, Osechi Ryori. This shrimp is always served with head and

After all the holiday indulgences, Nanakusa Gayu (七草粥) or Seven Herb Rice Porridge is enjoyed on January 7 of the New Year allowing our stomachs to recover. On January 7th of the New Year, the Japanese observe a tradition known as nanakusa no sekku (七草の節句), or the Festival of the Seven Herbs, by eating a