Christmas

Blood orange pulp and a dash of bitters update the classic Champagne-gin cocktail. Make the base for the drink one day ahead if you like.

This method of preparing a turkey should result in a tender, juicy bird so perfectly cooked, with skin so crisp and tasty, you might never eat roasted turkey again. Before attempting this recipe, make sure to read the instructions for safe use that accompany your deep-fryer.

Sweet and tart, this robust fruit ice cream is a perfect finish for any holiday feast.

This meltingly tender jelly is to that stuff in the can what a fine Barolo is to supermarket cooking wine.

The bright, tender fruit of Fuyu persimmons mellows the intensity of cranberries while lending this sauce a beautiful jewel-like hue. Using Fuyus, which can be eaten hard or soft, removes the guesswork of finding ripe fruit.

This sauce, a mix of everyday and exotic, provides a sweet and tart contrast to rich meat or poultry.

This vegetarian gravy is layered with bold flavors — from the onions to the roasted mushrooms and barley — each of which makes a real statement. Even our carnivorous food editors agree it's one of the best gravies they've ever tasted.

A touch of cream transforms this dish into a sumptuous side that exposes the luxurious character of this often homely vegetable.

Most chestnut soups are fairly substantial. We've made our version lighter and brothier to serve as a first course for a big meal. Chopped chestnuts mixed with tangy croutons add texture and extra layers of complexity.

This is best done on a large gas grill fitted with a thermometer — it's more labor-intensive to keep a charcoal grill at a constant high heat. You'll need a disposable roasting pan large enough to fit the turkey on a V-rack.

The pork is prepared for roasting like a prime rib of beef; you can follow the method here or have your butcher do it for you. For best results, start brining the pork five days before you plan to roast it.

Pink peppercorns add a lovely floral note to this pretty dessert.

These soft ginger cookies are dipped in dark chocolate for sophisticated fun.

Jan Schroeder of Corvallis, Oregon, writes: "A great thing about my job is that I get to do a lot of cooking. I work for the berry industry and one of my duties is developing recipes. I often get ideas from local chefs, but it's also rewarding to see what I can come up with on my own." Ribbon-tied jars of this chutney would make a nice holiday gift.