It's simple: These very merry Christmas cookie recipes are favorites that you'll want to save, hand down, and make again and again. We've got all the classics, including sugar cookie recipes, Christmas spritz cookies, and spiced gingerbread recipes. Try one of our cookie recipes to share this Christmas!View Slideshow
One of the most time-consuming parts of any holiday meal: making the dinner rolls. With the time it takes to prepare the dough, wait for it to rise, and bake, traditional dinner roll recipes can be an all-day affair! Making dinner rolls doesn't have to take all day, though. Whether you make them from scratch or start with a little extra help, you can make delicious dinner rolls in just one hour. So, make preparing your holiday dinner a little easier with these eight quick dinner roll recipes that are all ready in 60 minutes or less!View Slideshow
Add a frosty flare to your mason jars with this holiday craft that you can make for anyone on your gift list.View Video
Grilling guru Jamie Purviance pairs four of his mouthwatering hot dog recipes with affordable craft beers. Each recipe here is simple and unique, and the beers are all less than $10 a six-pack.
Don't make your food and beer duke it out. A big-flavored beer would fight with the onions, peppers, and mustard on this dog, so try it with a subtle, refreshing brew, such as Sam Adams Light from the Boston Beer Company.
The fresh flavors of avocados, lime juice, chopped tomatoes, and raw onions are on the milder end of the spectrum, so you can serve this dog with a robust beer such as Sierra Nevada Brewing Company's Torpedo.
Crack open a beer named with a sense of humor when you serve an equally silly-sounding hot dog. We like Snake Dog IPA from Flying Dog Brewery -- its herbaceous notes go well with the vinegary onions heaped on top of the garlicky hot dog.
The smoky chipotle-spiked chili covering these hot dogs requires a thirst-quenching, heat-taming brew. Shock Top Belgian White's orange, lemon, and lime peel puts out the fire.
Jamie Purviance graduated from Stanford University and the Culinary Institute of America before launching his career as a food writer for major publications such as Better Homes and Gardens and Bon Appetit. He's the author of several best-selling cookbooks, including Weber's Real Grilling, Weber's Charcoal Grilling, Weber's Way to Grill, Weber's On the Grill: Steak & Sides, and Weber's On the Grill: Chicken and Sides.