Christmas

The whiskey sour, a simple combination of whiskey, sugar, and fresh lemon juice is one of the most important developments in cocktails.

Bone-in pork loin roast is a sleeper hit for holiday celebrations.

This easy turkey gravy recipe uses the drippings from the bird (deglazed right in the roasting pan) to give you maximum flavor with just three ingredients.

This fan-favorite vegetarian stuffing recipe is sure to be the star of your Thanksgiving meal.

This quick and easy green beans recipe gives you a side dish with an exuberant crunch—and no ice bath required.

Crisp on the outside and cheesy on the inside, hash brown casserole is an easy dish that will always please a crowd.

This Alpine potato-and-bacon casserole is gloriously gooey thanks to the slices of soft cheese nestled on top before baking.

A long-time favorite of Epicurious readers, this impressive holiday ham is glazed in caramelized brown sugar, honey, and mustard.

Tart Granny Smith apples add zing to this earthy, creamy butternut squash soup, while a bit of bacon lends salty richness.

This savory corn pudding is creamy and cheesy, with fresh corn kernels, celery, and onions throughout. A topping of buttery cracker crumbles adds crunch.

Baking these at 400°F results in brownies that are moist and fudgy on the inside with a delicate, thin crust on the outside.

A jazzed-up version of the classic honey buns, with caramelized edges and pillowy-soft centers.

Garlicky, buttery shrimp scampi is an Italian-American restaurant staple that takes little more than a skillet and 15 minutes of your time to make at home.

No torch required for this crème brûlée French toast–it gets its name from the sweet, fragrant custard base used to make it.

Though this pâté can be eaten the day it's made, we find it even more flavorful when made one or two days ahead. If you use several small ramekins instead of a pâté crock or terrine, you may need more clarified butter to seal the tops.

This cream cheese pastry recipe is as simple to make as it is versatile. Tender, flaky, and delicious, it’s perfect for quiches, tarts, and even rugelach.