Christmas

A sformato is essentially a soufflé that doesn't rise because there isn't any air or egg white whipped into it—foolproof! I serve it in place of mashed potatoes, since it has a great flavor without an excess of butter and cream. If I have people over, I'll bake it in individual gratin dishes with a few fresh thyme leaves on top for presentation's sake. Delicata squash has a flavor similar to that of butternut, but the skin is much thinner—edible, in most cases—and the squash is more delicate overall (hence the name). The flesh of a butternut or acorn squash would be a fine substitute. Cooking with squash in the fall and early winter months will yield the best results with this recipe. I find that out of season the squash become a bit waterlogged. You can do everything but bake the sformato in advance. Bring the dish to room temperature before baking.

These tender-crusted little pies are filled with orange-scented cranberries.

Dusted with flaky sea salt, these buttery Parker House rolls are folded, making them perfect for late night leftover turkey or roast sandwiches.

After we make a batch of this romesco sauce, we put it on things like eggs, grilled cheese, and turkey sandwiches. We find any excuse we can think of to dunk and cover stuff in the incredibly versatile and tasty romesco.

Editor's note: This recipe is part of a special Thanksgiving menu created by chefs Allison Vines-Rushing and Slade Rushing of MiLa restaurant in New Orleans. Fried turkey is the answer to a Thankgiving under the gun. There is no need to wake up at the crack of dawn to put the turkey in the oven. Let that bird brine for 36 hours then pop it in a cauldron of hot fat (outside, of course). And you've got turkey on the table in under 2 hours. It's not just any turkey. It has juicy meat all over, even the breasts. Don't feel guilty about the frying, you probably only eat turkey once a year. Serve it with a healthy array of sides if that makes you feel better. You'll need to invest in an outdoor turkey frying kit.

Editor's note: Use this Peanut Brittle to make Bi-Rite's Malted Vanilla Ice Cream with Peanut Brittle and Milk Chocolate Pieces. Cooling Time: 1 hour
Shelf Life: Up to 2 weeks Peanut brittle is truly an indispensible ingredient for us at Bi-Rite Creamery. We break it into large pieces and sell it as candy around the holidays, but we also chop it finely and use it year round in ice cream and buttercream frostings. It can be used to add a little extra sweetness and crunch to just about any baking recipe. It is important to use raw peanuts in this recipe; toasted nuts will overcook during the candymaking process.

Brisket is the centerpiece of many holiday tables, but pot roast, cooked to succulent tenderness in a full-bodied braising liquid brightened with the tang of wine and tomato and enriched with a heady trio of cinnamon, bay leaf, and thyme is just as special without sacrificing tradition.

This recipe has several steps, but give it a try; I think you’ll find that none of the steps is difficult, and you can prepare the recipe in stages if you like. Make the filling one day, fill and cook the tortelloni the next, or make and fill the pasta to freeze, and cook anytime you want! The autumn flavors of squash, nuts, and cranberries make this the perfect side dish for a big holiday meal, or a vegetarian alternative for the non-meat eaters at the table.

Prime rib, or standing rib roast, has long been a mainstay at the holiday table (where it is often paired with Yorkshire pudding, a British specialty made from the pan juices and a simple batter of flour, eggs, and milk). As it is expensive, prime rib should be handled with extra care. It is imperative that you have an instant-read thermometer for determining the internal temperature; if allowed to cook too long, the meat will no longer be a rosy pink inside, the optimal color for any high-quality roast. Remove the roast when still rare, as it will continue to cook as it rests, rising as much as 10 degrees in 20 minutes. Rubbing meat (as well as chicken and fish) with herbs, spices, and a bit of oil will add tremendous flavor. Here, the beef is coated with a mixture of bay leaves, sage, and orange zest, all familiar holiday flavors. Allowing the meat to “marinate” in the rub overnight deepens the flavor even more. A similar result is achieved by simply salting the meat a day or two before roasting, whereby the salt will have penetrated the meat much like a brining solution (page 126). Larger roasts such as prime rib, crown roast, and a whole turkey are started at a high temperature (450°F) to sear the meat, then the temperature is lowered after 30 minutes to prevent the outside from burning before the meat is cooked through. The exterior won’t develop a crust right away, but the initial high heat gives the outside a head start so that it will be perfectly browned in the end.

You will need to dry the bread cubes overnight; transfer them to resealable plastic bags until you’re ready to make the stuffing, up to one day more. (You could also dry them in a 300°F oven for 20 to 30 minutes, if necessary.)

To make this delicious gravy, you will need to first make a flavorful stock with the reserved turkey giblets and neck (you can do this while the turkey is roasting). Also, reserve 3 tablespoons of the pan drippings from the turkey roasting pan (after the turkey has been removed to a platter), as well as the pan itself. Pour remaining drippings into a gravy separator and let stand until fat has risen to the top, about 10 minutes, or pour into a glass measuring cup and discard the fat that rises to the top.

A popular ingredient in many confections, candied orange peel is also delicious eaten plain or dipped in chocolate.

This unusual fudge is flavored with the same spices and other ingredients that create the warm, robust flavor of gingerbread.

If you like cappuccino, you will love this fudge. It goes perfectly with after-dinner coffee.

The idea for this fudge came to me while I was eating coconut on the beach in Hawaii. If you like the taste of coconut and vanilla, you will love this all-white confection.

In these candies, two layers of natural-colored marzipan surround a rich chocolate cream filling. They are cut into squares and dipped in chocolate for a doubly delicious flavor.

This is the old-fashioned fudge remembered from childhood. It is rich and creamy with lots of chocolate and walnuts. My husband says this tastes like the fudge his grandmother used to make.

This attractive and scrumptious candy uses colored and flavored pieces of marzipan that are rolled together and then cut to form concentric multicolored circles.

This one-bite goody has chocolate both inside and out.