Food Processor

Packed into a sealable crock or mason jar, this condiment makes a wonderful gift. Once you become familiar with the recipe, it can be customized: You can take out the horseradish and garlic for a more mellow experience, change the vinegar from cider to red wine for more tang, or sub whole brown mustard seeds for the yellow for a darker, nuttier flavor. One thing to remember: The flavors benefit from two weeks of aging in which to meld, so it's best to start this project a bit before the holidays. If pressed for time, however, simply attach a tag with the date on which you recommend the crock be opened.

Served with small scoops of ice cream and a pink-hued syrup, this fruit-filled dessert delivers a glorious finale to a special dinner. Strudel dough looks more difficult to make than it really is. The secret is using bread flour, a high-gluten flour, which allows you to stretch a small amount of dough over a large surface.

No time to heat up a pizza stone? This easy alternative method yields a crisp crust in just minutes. Good-quality cheese, olive oil, and prosciutto go a long way toward making the pie truly memorable.

Editor's note: The recipe below is part of a healthy and delicious spa menu developed exclusively for Epicurious by Chef Jesús González of La Cocina Que Canta Culinary Center at Rancho La Puerta Fitness Resort and Spa. This recipe makes 1/2 cup more dressing than needed for Chef Jesus González's picante jicama and roasted carrot salad. The extra dressing is good on all sorts of salads, and will keep, tightly covered and refrigerated, for 3 days.

This recipe can easily be halved to make one pie. It's great with whipped cream.

Related to the turnip, rutabagas are slightly sweet, and their flesh has an orangey hue.

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

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

Cloves add a little extra holiday flavor.

This elegant soup doesn't look or taste anything like leftovers.

Traditionally, gremolata is made with parsley, lemon peel, and garlic. Here, Parmesan adds richness and pecans add crunch.

A creamy frozen eggnog mousse layered with paper-thin sheets of crisp chocolate. Be sure to make the chocolate disks and lace before making the mousse filling.

Coarsely ground black pepper lends a spicy note to this dense, moist brownie cake studded with dried cherries and chocolate chips. Cherry Preserves are thicker than cherry jam and give the Black Forest Torte more body. Look for cherry preserves in supermarkets.

What to drink: Roberto Santibañez recommends a Petite Sirah (a full-bodied, peppery red wine varietal) from L.A. Cetto in Mexico's Guadelupe Valley. Or try the Guenoc Petite Sirah from California's North Coast.

Caramelized sugar laces this classic with a sensuous richness, extraordinary in the context of this unbelievably light and delicately spiced pie. And since it's cooked in a deep quiche pan, a single pie will serve 12 guests.