Spiced Cranberry Sangría

Warm spices and tart cranberries make this sangría ideal for a winter holiday celebration. (By Adapted from Jose Garces)

Roasted Asparagus with Poached Eggs and Miso Butter

A simple, refined preparation from Chef David Chang. (By Adapted from David Chang)

Roasted Rack of Lamb

Marinated with rosemary and thyme. (By Neal Fraser)

Truffled Fingerling Smashed Potatoes

Fragrant white truffle oil takes humble mashers to a new level. (By Adapted from Jose Garces)

Poached Fig, Walnut, and Blue Cheese Tart

A versatile tart appropriate as an hors d’oeuvre or a dessert. (By Adapted from Jose Garces)

Chocolate Pecan Pie

Downright decadent. (By Charlie Palmer)

Crispy, molasses-tinged cookies with strawberries and crème fraîche. (By Emily Luchetti)

Whole Roasted Suckling Pig

Nothing commands culinary respect more than an impressive roasted suckling pig. (By Adapted from Jose Garces)

Beef Tenderloin with Pancetta and Hominy Polenta

The simplest and arguably best way to make a fillet. (By Neal Fraser)

Ozoni Soup

A soothing Japanese soup that takes center stage during New Year’s. (By Adapted from EN Japanese Bistro)

Sautéed Brussels Sprouts with Fried Capers

This quick sauté puts a new spin on sprouts. (By Roy Finamore)

Potato Parsnip Gratin

Parsnips add a new dimension to a side-dish standby. (By Charlie Palmer)

Brussels Sprouts with Chestnuts and Double-Smoked Bacon

A side dish that steals the show. (By Charlie Palmer)

Rosemary Rib Roast with Cipollini

A showpiece roast perfumed with rosemary. (By Roy Finamore)

Sashimi with Soy Sauce, Sesame Seeds, and Chives

Celebrate top-quality, fresh fish with this dish. (By Adapted from Wayne Nish)