Stuffed Artichokes with Romano and Oregano

Growing up in the San Francisco Bay Area, artichokes were everywhere–we even had them growing in my grandparents’ garden.  There was a truck farm across the street from my high school, and I remember purchasing them for a nickel each.  On meatless Fridays (remember them?), Mom would often serve artichokes with lots of mayonnaise, cracked […]

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Baked Ham with Pineapple-Mustard Seed Glaze

Whether you are planning a buffet or a sit-down dinner, baked ham is a great choice for your main course. I have created many a baked ham recipe over the years, but this is my go-to recipe. It touches all of the bases–an easy recipe for a sweet, sticky, and fruity glaze with a little savory kick to balance the salty meat.

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Spicy Stout Gingerbread

I offered this stout gingerbread, and the recipe now makes an annual appearance on my Christmas baking list. The caramel notes in the stout work beautifully with the molasses and brown sugar. It keeps forever…but it doesn’t last more than a couple of days in our house. Make it as a single cake, and it is a perfect addition to a holiday potluck.

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Sarabeth’s Stollen

Sarabeth Levine is known as the Grande Dame of Manhattan bakers. I was lucky enough to work with her on her first cookbook, SARABETH’S BAKERY: FROM MY HANDS TO YOURS, which quickly established itself as a must-have for anyone who wants to learn how to bake her famous specialties. One of the many baked goods that no one bakery makes better is her holiday stollen, a buttery sweet bread studded with rum-soaked raisins, dried fruits, and nuts.

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