Bon Appétit

We mix finely ground oats and almonds into the biscuit dough for extra texture, flavor, and nutritional value.

The truth is, you can use any supermarket bone-in ham for this recipe, or buy a half ham and cut the recipe accordingly. But considering the holiday occasion, it's worthwhile to get the best cured, smoked, bone-in ham you can find. Special-order one from your butcher or from dartagnan.com (we love their applewood-smoked version).

No cream is necessary in this soup, just vegetables and broth puréed to velvety perfection.

Skip the scones and biscuits for brunch; serve this sweet and beautiful take on focaccia instead.

White wine and briny shellfish juices marry in the pot, then are puréed with parsley to create a light sauce so flavorful, it needs only a touch of butter.

Korean pickled cabbage, a.k.a. kimchi, provides the spice in these savory fritters, while soaked raw mung beans hold the flourless pancakes together. They're great with or without the dipping sauce and pickled pears.

This chocolate cake with peanut butter frosting gets a generous (and fun!) garnish of chopped chocolate and peanuts.

Any salty hard cheese, such as an aged Manchego, Grana Padano, or Mimolette, would be a fine substitute for the Parmesan in these cookies.

Chicken wings also work well here. Use 3 pounds, and skip the rice flour and cornstarch coating.

Roasting vegetables is just one of the things a sheet pan is good for.

Redzepi uses whatever foraged mushrooms he finds to make this rich ragout; feel free to do the same while foraging at your local farmers' market or supermarket. Omit the oysters and lardo (used here in place of Speck), if desired.

This dough is chewy, bubbly, and better than what you'll get at most pizza places. It bakes wonderfully in a home oven, on a pizza stone or a baking sheet. And thanks to the brilliant no-knead method of Jim Lahey—owner of New York's Sullivan Street Bakery and pizza spot Co.— it's easy to prepare, deriving its character from overnight fermentation, not laborious kneading. Just remember to start at least 1 day ahead.

Martin Cate, owner of the rum-centric Smuggler's Cove bar in San Francisco, shares his spiced rum recipe below. The secret: Start with good rum, and don't overinfuse the mixture.

This waffle recipe is a ham and cheese sandwich disguised as the greatest brunch dish of all time.

Nadine Levy Redzepi created this incredibly rich, moist cake. "Fat with fat—what could be better?" asks her husband. Serve it for dessert or with coffee or tea for breakfast.

Featuring paccheri rigati, a ribbed, tube-shaped pasta, this over-the-top casserole cooks in a 9"-diameter springform pan. But feel free to use rigatoni and a 9x9x2" baking dish instead.

We cook our chicken in two phases to keep the skin taut and the flesh moist and juicy.

These are like the best Pop- Tarts you've ever had. Raspberry jam is traditional, but try any fruit preserve.