Christmas

Tangzhong is the secret to the super-soft, pillowy dough that encases a brown butter–cinnamon sugar filling and gets topped with a tart cream cheese frosting.

Elevate your classic glass of bubbly simply by adding a bit of sugar and a few dashes of bitters. The long spiral of zest makes any drink look fancy.

Shrimp cocktail is all about the shrimp: big, fat, perfectly cooked gorgeous shrimp. Here’s how to do it.

This understated holiday punch has a cognac base brightened by a simple lemon syrup and lightly sweet sherry.

Achieve an immaculate golden bird in under an hour using chef Jacques Pépin’s foolproof technique.

Simple but flavorful, this fluffy rice is the perfect accompaniment to all manner of dishes, from big holiday roasts to simple weeknight proteins.

A 4-ingredient glaze spikes holiday ham with extra flavor, while a gentle poaching to start keeps it extra juicy.

The secret ingredient in this recipe for ultra-silky flan is cream cheese. It adds richness and stability to the custard dessert so that unmolding is a breeze.

Salt cod and potatoes form the base of brandade, a classic French appetizer gratin that’s make-ahead- and party-friendly.

Equal parts savory and bright, this Cuban holiday classic featuring versatile mojo sauce is a sure-fire crowd-pleaser.

Crispy on the outside, chewy on the inside, these raspberry jam-filled almond thumbprint cookies are the perfect teatime snack.

These simple sugar cookies are crisp yet tender, keep their shape when baked, and yes, taste great too. 

Everyone’s suddenly an artist with this foolproof sugar cookie royal icing that will have you decorating in no time.

Nutty, buttery, and fruity, these traditional Sicilian cookies known as cuccidati are perfect for the holidays.

A show-stopping, relatively hands-off main built for a dinner party or holiday meal.

A sleeper hit from Bon Appetit’s 1974 Thanksgiving menu, this mincemeat pie recipe is deeply fruity and loaded with warm spices.

Stacking and flattening the dough creates lots and lots of flaky layers that beg to be pulled apart and slathered with softened butter. 

A whole roast duck is a glorious sight—and as easy as roasting a chicken. This one has a tangy-sweet lacquer and rice made from its drippings to serve alongside.

Chris Morocco’s take on the Thanksgiving classic is anchored by umami-rich browned criminis, a béchamel with nutty Parmesan, and extra crispy shallots (of course).

With their sweet-hot kick from maple syrup and red chile flakes, these oven-roasted carrots will have everyone asking for more.