Slow-roasting might sound strange when it comes to fish, but, I promise you, this is the softest, most buttery salmon — so packed with flavor, so elegant and so easy to prepare.
A cookie doesn’t have to be in the shape of a snowflake, flavored with peppermint and dusted in powdered sugar to be a holiday cookie. It just has to be special.
These Christmas-y sweet rolls are like cinnamon rolls, but we replace the cinnamon with the quintessential eggnog spice: nutmeg (freshly grated, if you please).
Incredibly creamy and so delicious, beautiful and festive, this is the cheesecake that makes converts of those “Oh, I don’t like cheesecake” people.
This Thanksgiving recipe adds a tangy, salty, savoriness that you just can’t get enough of. You will never make mashed potatoes any other way.
What they lack in color, they make up for in flavor. And that braising liquid (or pot liquor if we’re being real Southern) is just so darn delicious.
The new hot spot is keen to please its Georgetown neighbors and make a big impression on Washington's restaurant scene.
To make these elegant bites, you need pears, thinly sliced prosciutto, cheese of your choice (brie or blue would be my top choices) and some honey that we will infuse with thyme and black pepper.
Be warned: If you leave these sitting on the counter, they might not make it to dinner. Maybe we should call this one an appetizer and not a side dish?
This cookie dough is soft and buttery and uses only brown sugar, so you can imagine how delicious. Well, then we add cinnamon, nutmeg, ginger and vanilla.