Cranberry "Spread"

Maple syrup, red pepper flakes, and candied orange zest make this holiday classic fun. (By Aida Mollenkamp)

Tuna Tartare with Avocado and Crispy Shallots

With a sweet-hot sauce made from wasabi and honey. (By Laurent Tourondel)

Carne Asada

Build a better burrito with this main dish that can be made ahead of time. (By Aida Mollenkamp)

Roasted Chicken Broth with Scallops and Chives

An elegant first course for when you want to impress. (By Roy Finamore)

Blackberry Coulis

An intensely flavored sauce for desserts. (By Aida Mollenkamp)

Mulled Hard Pear Cider

All ciders are not created equal: This one uses pear instead of the more traditional apple, for a simple change that adds a lot of flavor. (By Aida Mollenkamp)

Creamed Spinach

Simple, satisfying, and indulgent. (By Aida Mollenkamp)

Adzuki Bean Porridge (Zensai)

A Japanese dessert of adzuki beans and mochi. (By Adapted from EN Japanese Bistro)

Turkey Two Ways (Roasted Breast and Legs Confit)

A gourmet’s alternative to a plain old roasted bird. (By Max La Rivière-Hedrick)

Shrimp and Okra Gumbo with Tasso

A seafood and ham gumbo that’s thickened with okra. (By Mary Landry)

Simple Pan Gravy

This pan gravy works in a pinch— even if you haven’t roasted a piece of meat. (By Aida Mollenkamp)

Bratwurst Sausage

The classic German sausage. (By Aida Mollenkamp)

Weisswurst Sausage

A delicate veal sausage packed with flavor— it beats store-bought every time. (By Amy Wisniewski)

Bockwurst Sausage

Arguably the most popular German sausage. (By Kate Ramos)

Reduced sugar flan (By Blenders )