Find more about holidays combined with these topics:
- christmas (91)
- dinners (85)
- healthy (80)
- event planning (76)
- american (71)
- parties (66)
- thanksgiving (65)
- appetizers (56)
- baking (46)
Find more about healthy combined with these topics:
All About "holidays" and "healthy"
Cheddar Cornmeal Biscuits with Chives
These chive-flecked cornmeal biscuits taste best made with extra-sharp Cheddar, but any type of Cheddar will work.
Read MoreAngel Delights
Frances Van Vynckt, 78, combined dates, toasted rice cereal and coconut into an easy no-bake treat that won EatingWell’s 2008 cookie contest.
Read MoreLusciously Nutty Holiday Logs
Registered Dietitian Mary LaRock flavored these phyllo rolls with orange and dark chocolate for a winning cookie that will be a lovely addition to any holiday cookie platter.
Read MoreRustic Pesto Tart
Talk about easy! Almost everything in this pesto-cranberry tart is store-bought.
Read MoreChocolate Thumbprint Cookies
Thumbprint cookies are an old-fashioned treat, a little cookie well holding a dot of jam. Here, they're reinterpreted with walnut oil and whole-wheat pastry flour for today's healthier eating standards - and, of course, with...
Read MorePear & Dried Cranberry Strudel
All across Wisconsin, Scandinavian and German bakeries start firing up with the onset of crisp, cool autumn days; the lines soon grow long for fresh fall-fruit pastries. For most of us, rich strudel wouldn’t be an everyday affair.
Read MorePear, Apple & Cranberry Tarte Tatin
This ultimate fall and winter tart showcases the best fruits of the season: pears, apples and cranberries. Unlike other tarts, the tarte tatin is made upside down in a skillet.
Read MorePear & Red Onion Gratin
Bosc pears are strong-flavored and hold their shape when cooked, making them well suited for this savory side dish. It's a terrific accompaniment for a glazed ham or grilled sausage or most any roasted meat or poultry.
Read MoreSpinach & Brie-Topped Artichoke Hearts
In this deconstructed version of hot spinach-artichoke dip, we stuff artichoke hearts with lightly seasoned cooked spinach and melt brie on top.
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