Jeanne Thiel Kelley, a contributing editor at Bon Appétit, says, "As far back as I can remember, my father has been glazing the holiday ham with Marsala (we always have ham and turkey on Thanksgiving). When I started making the cranberry sauce, I decided to mix in a little Marsala, figuring that the combination would complement the ham nicely. I was right, and the sauce is terrific with turkey, too. Rosemary might seem like an unusual seasoning in this sauce, but for me it's a natural addition. I live in Southern California, and fresh rosemary is just everywhere."
Layer homemade custard, ripe bananas, and vanilla wafers under clouds of whipped cream for this iconic dessert.
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.
Gourmet’s version of this perfect summer drink mixes the ideal ratio of vodka with cranberry and grapefruit juices, right in the glass.
This cookie is an unintended “celebrity.” It’s one of very few cookies that customers ask for specifically upon arrival at Mokonuts.
Crème de violette is an exuberantly floral violet liqueur that gives vibrant color to this fun frozen cocktail.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
Blend frozen mango, blanco tequila, and lime juice into these cooling margaritas. A Tajín rim adds a spicy-salty kick.