Bon Appétit

This would be great with take-out sushi.

Blood oranges have a thinner and less bitter peel than navel oranges, so it's okay to eat—as in this dessert.

Roasted fingerling potatoes would be great with this colorful dish. Ask the butcher to roll and tie the pork loin for you.

The marmalade can also be served with a cheese plate or simply spread on toast.

For a lemony twist, reduce the vanilla extract to 3/4 teaspoon and add 1 1/4 teaspoons finely grated lemon peel.

Dry mustard in a cookie? Absolutely. It amps up the spiciness, adding just the perfect amount of heat.

The best part about making these Christmas cookies? Cutting them into holiday shapes, of course. Cold dough is easier to work with, so chill your dough in the freezer for five minutes if it starts to get warm. 

Dukkah is an Egyptian spice blend that traditionally has hazelnuts or chickpeas as a base. In this version, pistachios are used instead.

The tang of the cranberry juice is balanced by the smoothness of the amaretto and vodka.

Make the custard, toast the nuts, then let the ice cream machine do the rest.

The secret ingredient in Kristen's version of this southern classic? Evaporated milk.

Serve as a side dish or as an appetizer.

These brownies are extra chocolaty: Each one has a caramel- or cappuccino-filled chocolate square in its center. You can also use filled truffles or an assortment of chocolate bars with soft fillings. For an even more decadent dessert, serve the brownies with vanilla ice cream.

In this recipe, butter lettuce is cooked in pan drippings for a quick side.