Christmas

Chef Sean Brock created this dish using quail, but the technique pairs equally well with bone-in turkey breast, creating a surprisingly juicy version of a much-maligned cut. Searing a turkey breast on the stovetop crisps the skin beautifully, while basting with thyme- and garlic-scented duck fat enriches the lean meat. Green onions stand in for the green garlic for a silky, fresh sauce that's a welcome departure from classic gravy. Be sure to use homemade vegetable stock or a clear canned stock to preserve the brilliant green color. You can find duck fat from many gourmet shops, or online from D'Artagnan.

Steaming might seem a surprising way to start cooking a turkey, but the payoff is real: The extra step makes the bird extra-juicy, and cuts down on the overall cooking time.

Slightly undercook these mouthwatering morsels for a molten effect.

This zesty combination makes a lively snack or tasty addition to salads and grain dishes any time of year.

Tart, sour, and just as refreshing as ye olde cranberry sauce.

Vibrant greens, handfuls of fresh herbs, nuts for crunch, and horseradish for bite. Ingredients are suggestions; feel free to mix it up.

Warm spices and sweet dried fruit are a perfect pair for rich turkey meat.

To learn how to cut endive into long, layered spears for an elegant look.

A colorful and spicy (but not fiery!) side breaks up all the heavy, rich dishes on the table.

This dark-red mixture will bubble and spit like a vat of lava as it cooks. Okay, slight exaggeration, but really: Cook this in a deep pot, and use a long whisk.

Traditionally, punch is made with some kind of spice element. We satisfied that requirement with this tea-infused vermouth, which was a real game changer for us.

Light, pretty, festive, and special, this can pull off the trick of being either the Christmas Yule log (without the chocolate or the sponge) or the perfect pudding for a midsummer lunch.

Black truffle butter, available online and in fine grocery stores, adds a touch of aromatic luxury to the standard turkey. Rubbing the flavored butter under the skin allows the truffle flavor to permeate the meat while keeping it moist. Wear food-safe gloves to do this job; it makes it a lot neater and easier!

A simple puréed soup, known as velouté in French, is the perfect way to whet the appetite and take the edge off hunger without overfilling your guests' bellies before the big feast. Here, chestnuts, which come already roasted in jars, make an earthy and seasonal soup that can be made well ahead of time. Serve in shallow bowls, or even teacups or shot glasses, while guests are still milling around.

"Because it's cheese! And nuts! In ball form! Best of all, it's infinitely riffable, as these recipes demonstrate. Hurrah, freedom! Hurrah, cheese balls!"

If you can find candied chestnuts, simply toss them in the cocoa with one tablespoon of brown sugar (no need to glaze them first).

Between the rich chestnuts and the buttery rice, this dish has the chops to be a main.

These savory popovers are made with cheddar cheese, which keeps the dessert from veering into overly sweet territory.

Rompope is served chilled, often over ice, but it can be served warm, which is how I prefer it when cold weather sets in. Either way, it's rich, velvety, fragrant, and certainly full of cheer.