Check out our latest recipes from Better Homes and Gardens magazine: holiday recipes, Christmas cookies, Scott Peacock's classic oyster stew, and more.
This artful cookie, pictured on the cover of Better Homes and Gardens' December issue, combines two recipes. Strawberry-flavored shortbread, cut into free-form diamonds using the short edge of a rectangular tart pan, is topped with lemony snowball cookies.
Strawberry preserves and pink peppercorns (from penzeys.com)add zing to typically subdued shortbread.
The rich, gooey filling in these tarts has a hit of raspberry liqueur.
These dense chocolate brownies are filled with chopped chocolate pieces and sweet candied cherries.
These buttery, powdered sugar-dusted crescents feature delicate vanilla flavor.
For a festive take on a traditional holiday main course, cookbook author Diane Morgan fills her pork roast with dried apricots and plums.
Fresh herbs, unexpected spices, and a tomato-Parmesan topping put a fresh twist on classic potatoes au gratin. "I assemble this dish the day before, cover and refrigerate it, then let it stand 20 minutes at room temperature," says cookbook author Diane Morgan.
This rich holiday cheesecake is flavored with eggnog, bourbon, dark rum, and brandy. Cookbook author Diane Morgan adds sugared kumquats for a dazzling garnish.
For a speedy and budget-friendly dinner, top focaccia with tomatoes, Italian sausage, baby spinach, and tangy feta cheese.
Coconut-crusted chicken tops fresh greens, papaya, and blueberries. A homemade vinaigrette adds a spicy-sweet kick.
Soft tortillas are filled with steak smothered in a spicy sauce, corn relish, cilantro, onion, and sweet pepper.
This Asian-inspired shrimp and rice dish is topped with an irresistible mango chutney and green onions.
Suppertime staples, such as frozen hash browns, canned tomatoes, and frozen veggies, make this satisfying soup a cinch to prepare.
Melted cheese, juicy tomato, fresh basil, balsamic vinegar, and a touch of olive oli top toasted sourdough bread.
Fresh pear slices are topped with tangy blue cheese, toasted walnuts, and a zingy pear liqueur-mustard dressing.
We've combined two holiday favorites, and added a cinnamon-spiced vanilla glaze, for a cozy breakfast treat your holiday guests will love.
Fresh cherry tomatoes are filled with a flavorful mixture of avocado, cream cheese, and pesto for a delicious, bite-sized appetizer.
A mixture of crisp bacon, sauteed onion, peach preserves, and pecans baked into refrigerated crescent dough create a scrumptious dinner side.
Chef Scott Peacock makes this classic winter favorite shine with plump oysters and a creamy broth.