Christmas

On the continuum from slightly textured to exquisitely satiny spuds, use a potato masher (rustic, but fine!), ricer (nicer!), or food mill fitted with the finest disk (woooow!).

It’s ideal to serve these leeks warm (the smell just out of the oven is amazing), but they can also be made a few hours ahead and served at room temperature.

Pairing earthy, hardy leafy greens with cooling coconut milk, a hot chile, and spices gives this side dish a full range of bitter, sweet, and tingling flavors.

Roasting the cabbage before it goes into this rich, cheesy gratin does double duty: it deepens the vegetable’s savory flavor and removes excess moisture from the creamy mixture.

When you mix hot sauce with butter, it turns into a spicy, creamy spread that’s perfect for melting atop burnished sweet potato halves, bringing them to life.

You can fold all the toppings into the rice and it’ll still be delicious—but you’ll get maximum wow factor if you create a pattern with them on top.

These roasted brussels sprouts get amazingly crispy on the outside and deliciously tender within. The date molasses–brown butter glaze makes them even better.

Starting hot creates good browning from the get-go, while a lower cruising temperature finishes the meat without drying it out.

Goat’s milk butter is mildly tangy, complementing the whole wheat flour and wheat germ in these cookies.

To give almond shortbread cookies the pastel treatment, dust them with tinted confectioners' sugar blended with finely ground freeze-dried blueberries, raspberries, and mango.

The textured end of a meat mallet is gently pressed into the dough of these cardamom- and rose water–scented cookies to form a grid pattern.

Lebkuchen recipes are many and diverse—some are flourless, made with almond and hazelnut meal; some are made in bar form and others in cookie form; some are glazed with chocolate and others with a thin lemon glaze.

With the nearly year-round availability of zucchini and cherry and grape tomatoes, this dish brings color and flavor to the table any time you’d like.

Meet the Negroni’s wintery cousin—a combination of rye whiskey and Scotch in place of gin makes it peppery, dry, and wonderfully savory.

This make-ahead cocktail is lightly smoky and wonderful with dessert. Adding water along with the ingredients, then freezing the batched drink, means you won’t need to shake it over ice.

These rolls can be assembled 2 days ahead and refrigerated. If you want to serve them alongside pork or turkey, simply add them to the same oven in the last 40 minutes of roasting time.

This pie features a coating of bittersweet chocolate underneath the gooey, espresso-infused filling and a delectable topping of crunchy sugar-coated hazelnuts.

Persillade is an herby sauce, a little like a French pesto, made with ingredients we have an abundance of in the US.

A little sweet, a little spicy, a little smoky—these pork shoulder steaks have everything it takes to steal the show at your next dinner party.