Christmas

Editor's note: The recipe and introductory text below are from The Fannie Farmer Cookbook by Marion Cunningham. To read more about fruitcake, see the related Daily Dish. Every kitchen file should have a recipe for a distinguished dark fruit cake. This is as good as any to be found.

Editor's note: The recipe and introductory text below are from Truffles : 50 Deliciously Decadent Homemade Chocolate Treats _by Dede Wilson. Cacao beans, from which we get all our wonderful chocolate, are now available in raw form. Called cacao (or cocoa) nibs, they look like tiny brown nuggets similar in shape to kasha or buckwheat groats. Cacao nibs are not sweet, but they have an intense chocolate flavor unlike any other product. In this recipe, they are steeped in cream to add flavor to the ganache and chopped for use as a topping._

Standing rib roast is a special event; it's also surprisingly easy to make. This version gets a spice rub and a rich, earthy sauce that can be largely made ahead.

This recipe yields extra gingerbread — enjoy it with a cup of tea or coffee.

There will be a bit of pistachio paste left over: stir it into your next batch of brownies.

It's all about the interplay between cake, syrup, and pears in this sophisticated dessert. The rosemary syrup would also be delicious in a cup of tea.

This uses store-bought gravy and can be done a day ahead.

Serve with mustard-seed-crusted pork medallions. IMPROV: Use chopped fresh rosemary in place of the thyme.

Serve with red wine sauce .

Here's a grown-up spin on the caramel apple — in tart form.

This rich, custard-like stuffing is also a great main-course option for vegetarians at the Thanksgiving table; it would be nice with a salad for brunch or lunch, too.

Perfect for the morning after Thanksgiving.