Christmas

Yes, this is an impressive-looking, deliciously savory tart, and no, it’s not at all difficult to make.

Why shouldn’t sticky toffee pudding be baked in a classic Bundt shape and bathed in a salted toffee sauce? Yep, we couldn’t think of a reason either.

This ain't your regular 15-minute frittata. For soft, custardy, light layers like those found in Japanese-style omelets, cook the eggs over a low flame, folding the curds over themselves, and then finish in a low oven.

For these shortbread cookies, the flavor deepens and the texture improves with time.

This croquembouche is constructed with cheesy gougères and an herbed cheese filling. It’s the showstopping holiday appetizer you didn’t know you needed.

The garish Christmas classic gets a modern makeover.

These ham-and-cheese bites are the perfect cocktail party appetizer.

Six-ingredient cookies for people who don't think they can bake cookies.

Any way you slice it, these six ham recipes are showstoppers.

Here's a fancy-looking chocolate-vanilla swirl that novices can succeed at too.

Think of this as the weeknight version of a classic Italian porchetta—it's not traditional, but it sure is delicious.

The idea of cutting and eating a pie on plates is so absurd when you consider the pie was already baked in a plate. It's single serve.

Why use tinsel when you can trim the tree with pizza?

At first, it was just a casual friendship. But after 48 hours, it turned into an all-consuming love.

From potato chips and caviar to Peking duck.

And the holiday punch that went very, very wrong.

Roasting beets over high heat yields charred skin—a nice balance with the sweet flesh.

Don’t waste any of the paprika-tinted delicious juices remaining in the pan—sop them up with rice instead.

Set it and forget it: This stupid-simple method for pork belly with crackling skin and succulent meat is a total winner.

With any luck, these will be the softest rolls you ever make.

The trick to a roast a crisp crust? Cranking up the heat just before the roast is done.

Sifting the powdered sugar may seem a bit fussy, but it’s the key to getting an even, not clumpy coating of sugar on each and every piece.

Talk to your butcher and let them know you’ll be making porchetta out of the shoulder roast. They’ll butterfly the roast for you, which will make it easier to roll.

So. Much. Cheese.