Recipe Roundup

Preheat the oven, turn up the heat on the frying oil, and truss those turkeys—these recipes are here to get you through December and to the new year.

The December/January issue of the magazine is here to help you celebrate—and get through all the days that come before we close out another year.

Turn your kitchen into a cozy haven with our best winter dinner ideas.

These one-bite appetizers will be the hit of any party.

Get a preview of the year’s best books before you decide which volumes to add to your cookbook shelves.

Got a big bag of potatoes? Good. We’ve got the best ways to use them right here.

One cannot live on glazed pork alone.

If it’s beginning to look a lot like Christmas, you probably have a menu to plan. We can help.

Use up that bottle of fino, amontillado, or oloroso while it’s fresh.

Shake up a cloud of frothy drinks tonight.

Stop frying eggs to order. Instead, prep one of these easy breakfast casseroles the day before and sleep in for a change.

From easy snacks to fancy hors d’oeuvres, these meat-free starters will appeal to every palate.

Have citrus, will cocktail.

The best part of brunch is the potatoes on the side.

From pitha and piyaju to moon pies, sticky buns, and a cheesecake cake, these Sohla El-Waylly recipes make cooking a joy.

Set a festive mood with any of these impressive holiday mains.

Recipes for the big feast—and dinners that are just right for right now.

Quick-cooking shrimp is a weeknight savior. Keep these recipes in your back pocket for dinner emergencies.

These grapefruit juice drinks are just the refreshment you’re looking for.

Lots of desserts are good dunked in coffee. But these have the Joe baked right in.