Almond and Walnut Baklava

Fennel seed and lemon-honey syrup dress up this Middle Eastern sweet. (By Aida Mollenkamp)

Honey-Mustard Glazed Ham

This easy recipe for glazed ham yields a crunchy, sweet crust and juicy interior, so all you need to worry about is getting a good-quality ham. (By Amy Wisniewski)

CHOW Pancetta

Why buy pancetta when making it yourself is so easy and fun? (By Regan Burns)

Diamond Dust (By Apocalypse )

Brine for Muscovy Duck Breast (By Paula Wolfert)

Scarlet Harlot

Fresh cherry juice and brandy make perfect tail companions. (By Amy Wisniewski)

Basic Savory Mochi (Age Mochi)

Glutinous rice cakes, called mochi, are used throughout Japanese cuisine. Try your hand at making your own with this straightforward recipe. (By Aida Mollenkamp)

Momofuku Chicken Wings

An Asian slant to wings: soy- and sake-glazed with pickled chiles and garlic. (By Adapted from David Chang)

Christmas Coconut Cake

Three white cake layers covered with a light snowfall of flaked coconut. (By Rebecca Rather)

Duck Legs Confit Cooked in a Pouch (for Cassoulet) (By Paula Wolfert)

Salt-Cured Pork Belly with Fresh Fava Bean Ragout (By Paula Wolfert)

Yeasted dough, layered with butter, ground cardamom, and nutmeg. (By Cheryl Alters Jamison and Bill Jamison)

An exotic tail made with elderflower liqueur, sherry, and homemade bitters from San Francisco restaurant Nopa. (By none)

WD-50 pastry chef Alex Stupak’s take on dessert is a deconstructed, adventurous spin on shortbread. (By Alex Stupak)

Roasted Pumpkin with Mascarpone & Mushroom (By ChloeBear )