Food Processor

These crumbly cookies are extremely easy to make, and they improve with time. We recommend baking them a couple of days ahead — if you can resist the temptation to eat them immediately.

These are big shrimp, the ones that ate the other shrimp. When they opened the cage door after the death match, these are the shrimp that walked out of the ring. Don't turn your back on the grill while you're cooking these — someone's liable to abscond with them.

Get ready for the most deliciously tangy adult nibbles that have ever made you lick your lips. These are not only easy to prepare, but the dough can be frozen and kept for when guests drop by unexpectedly.

We weren't sure what would result from pouring an egg-and-yogurt mixture over a gratin of potatoes. The answer? A thin layer of tangy custard that just melts into the gratin. Like a much more sumptuous version of the sour-cream-topped baked potato, this dish is a welcome change of pace.

Remember icebox pies? And how the flavor of butterscotch always seems to melt extra slowly on your tongue? The lighter-than-air quality of the creamy filling, along with the crunch of the pecan topping, make every bite of this cooling pie a real treat.

Galette des Rois
You can bake this cake to celebrate Epiphany, as they've done in parts of France since the Middle Ages, and bury a trinket (called a fève, after the fava bean that was originally used) in its filling. Whoever finds it will be king or queen for the day. Serving a dessert this buttery, flaky, and downright delicious, however, doesn't require a holiday (or a hidden surprise).

With these distinctly Middle Eastern kebabs, the minty coolness of the yogurt sauce offsets the allspice, pepper, and cinnamon in some of the most succulent and juicy meatballs you have ever tasted.

Sausage, egg, scallion, and cheese are layered over garlicky "Texas toast" in the heartiest take on savory bread pudding we've ever come across — just the sight of it could stir a cowboy-size appetite. This stick-to-your-ribs breakfast for a crowd can be completely assembled the night before.

We don't know who thought of it first, but making the pecan filling with maple syrup, instead of the more customary (and highly processed) corn syrup, was a stroke of genius. This pie is delicious. We added a bit of lemon juice, which prevents the sweetness from becoming cloying. Don't be concerned if the pie appears thin — this makes for a good balance between filling and pastry.

Masala Dosas
With its fermented dough whirled into a crêpe-like exterior and its rich filling of curried potato, this classic Indian dish achieves a unique balance. The urad dal, black mustard seeds, and curry leaves are available at kalustyans.com.

Apricot season is short, but our love for the fruit endures. Pan-roasting canned apricots revives their tartness. Combined with frangipane filling, they make for one sweet dream in the middle of winter.

We are happy to announce that Bev Jones has won our November "Cook the Cover" contest with her delicious variation on our Miso-Rubbed Turkey with Turkey Gravy. Bev Jones explains her variation:
This will be the juiciest and most flavorful turkey ever! I wanted to give my larger 19-lb turkey a little extra zip by adding rosemary and other herbs to the miso butter. I used all of the butter under the skin, since my turkey was bigger and no basting is required. After rubbing the butter under the skin, I placed red bell pepper rings with a lemon slice in the center of each under the skin for extra flavor and a nice presentation. I also cook all of my turkeys in those clear oven roasting bags you find in the grocery store. I have never been disappointed — no basting, juicy, flavorful, nicely browned, and it cuts the cooking time way down! You don't need as much turkey stock because there is so much juice from the turkey. I like cornstarch for thickening because I like a more clear-looking gravy. This turkey turned out to be spectacular and a real hit with all the family.

Three gifts in one: a mini cheesecake, the pan it comes in, and a jar of homemade caramel sauce on the side. Keep in mind that the cakes need to chill overnight.

Neither overtly salty nor sweet, and with a pleasantly grainy texture, these biscuits won a loyal following among staff dogs — as well as humans.

The richness of almonds, hazelnuts, cashews, and pistachios embodies the generosity of the season. A kiss of honey and brown sugar adds a sweet touch.

Begin making the orange cream filling one day before serving the tart.

These small muffin-shaped cookies deliver a brown-sugar-infused crunch, followed by an intensely fruity burst of blueberries and lemon.

This is also a wonderful sauce for hearty pasta dishes.