This version is a true classic mousse in that the eggs are not cooked. You’ll find it unbelievably smooth and voluptuous.

The inspiration for these burritos came from those at the Santa Fe Farmers Market, in New Mexico, where they are truly the early bird?s reward.

The cooks in our test kitchen show you how to create a show-stopping feast with a minimal amount of effort.

... and through the woods we go to a Thanksgiving table laden with an indulgent feast that is fabulous, as well as deeply flavorful.

Known as pepitorias, these tasty caramel-filled wafer “tacos” embellished with toasted pumpkin seeds are a regular offering at Mexican markets and sweets shops....

Inspired by the Persian fried-turnover cookies called ghotab, food editor Shelley Wiseman used a simple dough to enfold fragrant candied orange peel and pistachios.

If Santa’s elves grew citrus trees, these sparkling lemony bites would surely be among the branches.

In this chutney-like compote, quince lends a ripe-pear creaminess, and pearl onions a lush sweetness, to tart cranberries.

Two holiday traditions—the nut bowl and the cheese plate—unite in these refined cheese balls.

Before the storm of desserts comes the palate-cleansing calm. This mound of savory celery with hints of green apple and tarragon refreshes after the preceding spread.