Christmas

Slice it and serve with our soft dinner rolls so guests can make mini sandwiches, then use the bone to make soup. Ask your butcher for a whole cured, smoked bone-in ham from the back leg of a pig, or order one from dartagnan.com (ask for the applewood-smoked bone-in whole ham). You can also buy a half ham and cut the recipe in half. Flavor the meat with Riesling from the same bottle you use to make the gelée for the chicken liver mousse .

We like the rich flavor and look of Marcona almonds in this bark, but roasted almonds work nicely, too.

A fruit-filled ice ring will melt more slowly than ice cubes, which means it won't water down your punch.

Forgo the old-school crown roast by arranging two pork rib roasts with the bones crisscrossed like a military honor-guard salute. Ask your butcher to french the bones by removing excess fat and muscle for a more elegant presentation.

Editor's note: This recipe appears as part of our editors' Christmas Cookie Swap, 10 beloved holiday recipes from the editors of Epicurious and Gourmet Live. Making pralines always involves a bit of trial and error, as sugar is finicky. Some people swear that these treats will set up only on a cool, dry day, while others have had success no matter what the temperature. Be sure to have all your ingredients measured and at the ready as the sugar mixture's temperature fluctuates rather quickly, so you'll need to be prepared for each step. Ask a friend to help scoop the hot mixture onto wax paper as you keep stirring the pot. For a more pronounced molasses flavor, substitute brown sugar for 1 cup of the white variety.

Editor's note: This recipe appears as part of our editors' Christmas Cookie Swap, 10 beloved holiday recipes from the editors of Epicurious and Gourmet Live. This is a classic old-school Christmas recipe from my grandmother, Ethel Hughes Johnston, which uses candied fruit and coconut. If you can't find green candied cherries, you can get by with just red ones. They'll still look festive.

Editor's note: This recipe appears as part of our editors' Christmas Cookie Swap, 10 beloved holiday recipes from the editors of Epicurious and Gourmet Live. I first encountered this old-time recipe fifteen years ago, when I worked in the test kitchen of Ladies' Home Journal. I was a bit of a food snob back then and questioned how anything with marshmallows and cornflakes, not to mention green food coloring and cinnamon red-hots, could be considered edible. To my surprise, the crunchy, wheaty, sticky sweetness of these wreaths was quite pleasing when freshly made, and the air-dried wreaths were shiny, adorable, and perfect for adorning the mantlepiece as well as hanging from window frames and on the Christmas tree.

Cranberries are transformed with sweet, subtly earthy dried figs and velvety, slightly spicy Pinot Noir into a chunky, jamlike chutney. Orange zest infuses the mix with its bright citrus flavor and essential oils. Ginger works well in both savory and sweet preparations, and its touch of heat bridges the wine and fruit here. You can serve this chutney instead of the standard cranberry sauce at Thanksgiving, but it is also wonderful with pork and venison dishes, spread on a sandwich, or as an accompaniment to a cheese plate.

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).

Season: Anytime. I like to make several batches of these sweets in November or early December. A dozen or so, wrapped in cellophane, are a charming gift. Needless to say, you don’t need to stop at oranges: lemon and grapefruit peel work equally well, and you can use milk chocolate, dark chocolate, or white chocolate for dipping. The corn syrup is optional, but does prevent the sticks from becoming too hard. It is best to keep the candied sticks in an airtight container and only dip them in chocolate shortly before you want them.

If your prefer, chopped toasted walnuts or almonds can be substituted for the macadamia nuts here. Either way, the result is an elegant, easy-to-prepare candy. Pack the bark, between layers of waxed paper, in decorative tins for holiday gifts.

Peppermint ice cream and chocolate cake are rolled up into the quintessential holiday treat.

This jolly beverage gives "fruit cocktail" a fun new meaning.

Crushed peppermint candies make a festive, crunchy topping for these pretty cookies.

For some, Christmas dinner wouldn't be complete without beef. Here, a decadent prime rib roast is coated in mustard seeds and served with a tangy mustard sauce and sweet-sour onions. Serve with steamed baby carrots.

If making the candy ahead, let it stand at room temperature for 20 to 30 minutes before serving.

The technique: Sautéing is just cooking something quickly in a small amount of oil on the stovetop.
The payoff: The dish comes together quickly and the vegetables retain their texture.

The technique: Parboil sliced potatoes in whipping cream, then layer them with mushrooms and top with Gruyère.
The payoff: Great texture and flavor through and through—the cheese gets browned and toasty in the oven, and the layers of creamy potatoes and mushrooms are rich and satisfying.