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magazine 2008 12 christmas galette
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A Rhubarb galette is the ideal spring dessert. Here's how to make it.
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Join Sarah in the Test Kitchen as she decorates holiday cookies with natural dye!
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Join Food Editor Shilpa Uskokovic in the Bon Appétit Test Kitchen as she demonstrates her surprisingly easy-to-make recipe for a stunning pear galette.
Read more: 31 Pear Recipes Because Why Should Apples Have All the Fun?
Read more: 31 Pear Recipes Because Why Should Apples Have All the Fun?
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Produced by Bon Appétit with Ferrero Rocher® | Bon Appétit's Associate Director of Social Media Rachel Karten shares her tips for hosting a festive holiday party.
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We had a panel of kids try popular Christmas desserts of the past century, from mincemeat pie in the 1920s to California Waldorf Salad (with sweet onion dip!) in the 1970s.
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Wondering what else you could possibly make from your recent apple picking harvest? This laid-back apple galette got a standing ovation during tastings, thanks to its crisp crust and the ideal sweet-salty balance. It's simple, beautiful and easy to eat, pizza-style, while standing.
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You don’t need a pumpkin pie on the table. What you do need is plenty of other (more decadent, more delicious) desserts. Like this galette, for instance. Here’s how to make it.
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Join Samantha Seneviratne in her home kitchen as she makes an almond gingerbread fruitcake (that actually tastes good). This adaptation of an often maligned Christmas staple will change your mind about fruitcake forever. Samantha folds in some rum-soaked fruit, which is a big plus in our book. And in the spirit of giving, Samantha sends a fruitcake to Chris Morrocco because fruitcake is best when shared!
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Presented by Capital One. Every year, Condé Nast Traveler reveals its annual Hot List spotlighting the best new hotels, restaurants, and more around the world. In our final edition of 2025, we visit three new hotels worth booking for their stunning design.
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Join Samantha Seneviratne in her home kitchen as she makes cardamom cream and maple-glazed doughnuts. This recipe does include deep frying, but it's not as scary as it seems. Just stick with Samantha and you'll be fine!
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Executive pastry chef Caroline Schiff of Gage & Tollner transforms a 70-year-old Nesselrode pie recipe into a decadent ice cream sundae.
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At the Museum of Ice Cream, a month-long exhibit across from The Whitney in New York City, they have a 3-feet deep sprinkle pool, edible balloons, and magical berries that turn sour flavors to sweet.
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Vinnie Cutrone sells octopus that's been tenderized to perfection at his shop Octopus Garden in Bensonhurst, Brooklyn. Christmas time is the busiest season because the neighborhood Italian-Americans shop for the annual Feast of the Seven Fishes.
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Today, chef Harold Villarosa is dishing out magic with one of his favorite ingredients: Spam. Though some people have been hesitant to try it, Spam can be a delicious and versatile ingredient - and chef Harold is ready to challenge what people think about it. After a research consultation with chef Chung Chow of Noreetuh Hawaiian Restaurant in New York, Harold sets out his plan to incorporate Spam into a freshly made beignet. Spam doughnuts? I'm down.
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Claire Saffitz takes on another challenge, this time to recreate the tastes of the rainbow... Gourmet-style.
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Presented by Capital One. Every year, Condé Nast Traveler reveals its annual Hot List spotlighting the best new hotels, restaurants, and more around the world. In our next installment of 2025 we visit three new hotels worth booking for their wellness amenities.
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Roasts for the holidays
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Produced by Bon Appétit for Element Hotels | This is the salad that Carla makes when she's craving nutrition and comfort while traveling.
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Brighten up a birthday with our chocolate birthday cake recipe!
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This summery take on a classic punch involves sliced berries, loads of citrus, rum, and Spindrift® Strawberry. Serve in a classic punch bowl with ladle, and dish out single servings over ice. Guaranteed to be the star of a ripe party.
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Presented by Capital One. Every year, Condé Nast Traveler reveals its annual Hot List spotlighting the best new hotels, restaurants, and more around the world. In our first episode exploring the 2025 Hot List, we visit three new hotels worth booking expressly for their culinary excellence.
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Make this super simple chocolate dessert for your sweetie this Valentine's Day!
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Have you ever walked into a wine shop before the holidays brimming with confidence—only to be intimidated by the number of options there are to choose from? On this edition of World Of Wine, expert sommelier André Hueston Mack demystifies the process of shopping at your local wine store, sharing his tips and pointers for picking the perfect bottle for over a dozen different holiday occasions.
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For anyone who wants to enjoy an unexpected and flavorful Christmas day meal, Kitchen Lab host Gabe Kennedy and RedFarm owner Ed Schoenfeld show you how to prepare a Jewish and Chinese inspired meal of deli meat fried rice.