It just wouldn’t be the holidays without candy canes hanging from the tree, tucked into stockings — and taking the starring role in all our favorite sweet treats! With these recipes you can enjoy the beloved Yuletide flavor in cakes, cookies, cocoas and more.
If you ask us, one of the best parts of the holiday season is the snacking that happens before the main meal. Who wouldn’t want to mix up a festive cocktail or two and treat themself to an assortment of small bites before a special holiday dinner? Cheese balls and cheese logs, party-ready dips, wow-worthy platters — with so many delicious options, choosing what to make can be difficult. One of the recipes we always include in our pre-dinner spread however, is this baked brie. We like to dress it up for the holidays; we stuff it into little golden parcels of puff pastry along with a hit of cranberry sauce and crunchy walnuts — for the ultimate sweet-and-savory bite.
If you’re here, you’ll probably be glad to know that yes, you can peel and cut potatoes the day before you plan to serve them — and that it’s super easy! All you have to do is submerge the bare potato pieces in water and refrigerate (more on that later).
A jar of tomato sauce is an essential pantry staple. Its versatility ranges from using it as is for a quick and simple pasta dinner or using it as the base for one of these 12 recipes that use a jar of pasta sauce that aren’t spaghetti. Either way, keeping a few jars on hand means you’re always just a few minutes away from a healthy, satisfying dinner. But the pasta sauce aisle is full of hard-to-navigate options.
How do you know which one to pick? Well, we started with your favorites from our Community Choice Awards and pitted them against each other to find out which tomato sauce was really the best whether your budget is high or low.
Storing garlic properly is an easy way to make sure it retains its quality, flavor, and pungency for as long as possible — and life is way too short to eat bad garlic. Here’s everything you need to know about the best way to store your whole, peeled, and minced bulbs.
By Corey Williams
Corey Williams
Corey Williams is a food writer for MyRecipes and Allrecipes. She has a decade of journalism experience.
Updated on December 9, 2022
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