Skip to main content- A Fruitcake to Love
- ASIAN-STYLE CRAB CAKES WITH WASABI CAPER SAUCE
- Dark Chocolate Tart with Gingersnap Crust
- Mustard-Roasted Potatoes
- Green Beans with Sage and Pancetta
- Simple Homemade Beef Stock
- Wild Mushroom Ragoût on Crispy Polenta with Comte Cheese
- Smoked Trout Rillettes with Radishes and Celery
- Winter Dried Fruit and Nut Chocolate Bark
- White Bean and Halibut Stew
- Linguine with Leeks, Radicchio, and Walnut Pesto
- Thai Green Chicken Curry
- Open-Face Prosciutto, Fresh Ricotta, and Red-Onion Marmalade Sandwiches
- Salmon with Fennel and Pernod
- Penne with Turkey, Sausage, Spinach, and Nutmeg
- BUTTERNUT SQUASH SOUP
- White Chocolate Tiramisu Trifle With Spiced Pears
- Orange-Almond Shortcakes with Cranberry Parfait
- Pea Spaetzle with Mint, Chives, and Tomatoes
- Roast Lamb with Lamb Sausage Crust and Fresh Grape Pan Sauce
- Potato Latkes with Watercress, Smoked Salmon, and Avocado Salad
- Golden Beet Soup
- Chocolate Panna Cotta Layer Cake
- Peppermint Ice Cream Candyland Cake
