Fruit

What's better than a white Christmas? A white Christmas with crispy-sweet ham.

Turning a coconut macaroon into a pyramid is a festive way to mix up your holiday cookie plate. One more reason to love this cookie? The dough is as forgiving as play-doh: if your pyramids aren’t just right, roll them back into a ball and start over. Just remember that the trick to making them is to go low and slow—both on the stove-top and in the oven—to prevent the egg whites from scrambling. Baking guru Dorie Greenspan named these triangular pink cookies after designer Gaby Basora’s fashion l …

The fried olives used to garnish this colorful salad just might become your new favorite. Try scattered over crostini or salads.

Throughout France, these traditional fried cookies are called "marvels" for good reason. For crisp, golden results, be sure that the oil is hot enough before you begin.

Pied, slawed, poached, and more: At the end of the season, recipes by the bushel

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This recipe came to us courtesy of master mixologist Junior Merino, who's based in New York.

Can’t find Treviso, the long, thin variety of radicchio? Substitute endive or any other member of the bitter chicory family to play off the sweet citrus dressing.

A cross between a moist pear cake and the best oatmeal cookie you’ve ever had, these blondies will have kids adults coming back for more.

Inspired by a style of cake from California’s Miette bakeries, we frost the top and middle layers of this stunner but leave the sides naked to showcase the almond cake. Don’t have a pastry bag or star tip to frost the layers? Fill a resealable plastic bag with the frosting, snip off a corner, and pipe away.

Sweet, salty, and a little chewy, this almond granola bars recipe comes in handy for breakfast or a midday treat.