Bon Appétit

Choose an unaged aquavit like Aalborg.

"If you don't like sardines," says Lett, "you're going to today." Make sure to ask your fishmonger to remove the center bones but leave the head and tail intact.

The tart sweetness of the pomegranate cuts through the richness of the lamb.

Though delicious in its simple, unadulterated state, shortbread is also ripe for innovation. This slightly savory version features rosemary and a touch of of-the-moment caraway, but the possibilities are endless. If you've got the time, make a double batch and keep the second pan uncut in the freezer for last-minute visitors.

If you like, after carving the roast, separate the bones into individual ribs and pop them back in the oven to crisp up. Then fight over them with your guests.

These slice-and-bake shortbreads can be prepped and kept wrapped in the freezer for up to a month before baking. And guess what? No need to defrost before slicing and zipping them into the oven.

What do you call a ham without a glaze? A travesty. Here, we punch up the traditional boozy version with honey, molasses, and brassy red chiles.

The only decorating icing you'll ever need.

Can't find Meyer lemons? Mimic their flavor by mixing half lemon zest and juice, and half orange zest and juice.

Molasses keeps these cookies magically fresh and chewy for days.

It might seem like a long time, but cooking the bacon until it's welldone means it'll stay crisp at the table.

Beating the butter and sugar until light and fluffy is essential to this cake's moist, tender crumb.

You know how guests always ask what they can do to help in the kitchen? Give them this recipe.

Coconut oil adds a rich sweetness to the batter; shredded coconut delivers crunch.

Lett prefers Hachiya persimmons for this fabulously simple dessert (they're the ones with the pointy shape). But don't use them until they're super soft and completely ripe; they taste unpleasantly tannic otherwise.

If you like bold, assertive flavors, this rustic side dish is for you. Try it with roast chicken or pork tenderloin.

Sparkly candy canes and winking snowmen aren't for everyone. Salted Honey and Chocolate Bark is a sweet-and-salty confection that even the manliest of men would be pleased to nibble on—or make. No cookie cutters, sprinkles, or icing necessary.

Tender and richly flavored, this roast is a hearty crowd-pleaser to serve for Hanukkah (or any cold night).

English short ribs are cut lengthwise along the bone, so the meat sits on top. With a day or two of notice, any butcher should be able to cut them to order.

Chermoula, a spice and herb sauce popular in Morocco and Tunisia, can be used as a marinade or condiment.