First impressions should never be underestimated. They can kick off a party to a terrific start, often with little extra effort for the host. A burst of music, a pint-sized greeter to take your coat, ...

December is a month for feasting -- which is not necessarily to say gorging, though it sometimes seems like it. Eating well is not the same thing as stuffing yourself and eating sensibly is not the ...

As unusual as they may seem at first, bacon-wrapped water chestnuts disappear fast once guests take their first bite. The reason is simple. This retro appetizer hits every texture and flavor note at ...

Ah, winter! As the chilly winds whip past, nothing warms me up like a hearty, steaming bowl of soup. But we’re not talking about just any soup-imagine one so rich in flavors that it feels like a cozy ...

After singing about them for years, it’s high time we actually roast some chestnuts at home. While they’re not over an open fire, this holiday recipe will leave your guests wanting more. It used to be ...

Early in the day or the night before, put the armagnac, prunes, and 1/2 cup water in a saucepan, and bring to a simmer. Remove from heat, cover the pan, and allow the prunes to steep for 6 hours or ...

Celebrate the holidays with these recipes courtesy of New York Times Cooking, specially chosen for "Sunday Morning" viewers. We are pleased to share Melissa Clark's Brioche Chestnut Stuffing. Stuffing ...

If you purchase an independently reviewed product or service through a link on our website, SheKnows may receive an affiliate commission. From the turkey to the mashed potatoes, there are some parts ...

The Holey-Pan Method: Use this method for open fires, gas stoves, bonfires, and barbecues. Pick up an old uncoated metal pan from a secondhand store (or sacrifice an exhausted one of your own), and ...

One of my favorite parts of Thanksgiving at my parent's house since I was a teenager has always been when after my father finishes making gravy, he calls me into the kitchen to share the turkey ...