Bon Appétit

Upgrade the old-school party staple with this colorful 2011 mix. It can be made up to 1 week ahead.

Press this festive and chewy nougat between 2 sheets of edible rice paper to create a polished look.

This hot toddy recipe comes from Matt Tanner at Houston's Anvil Bar & Refuge, whose addition of house-made apple-infused bourbon is a spirited stroke of genius.

Slice it and serve with our soft dinner rolls so guests can make mini sandwiches, then use the bone to make soup. Ask your butcher for a whole cured, smoked bone-in ham from the back leg of a pig, or order one from dartagnan.com (ask for the applewood-smoked bone-in whole ham). You can also buy a half ham and cut the recipe in half. Flavor the meat with Riesling from the same bottle you use to make the gelée for the chicken liver mousse .

Forget the salad. This colorful assortment of vegetables will stay fresh and snappy on the buffet all night long.

We like the rich flavor and look of Marcona almonds in this bark, but roasted almonds work nicely, too.

Candied orange peel is the star of this granola.

Use a triple hit of ginger—fresh, ground, and crystallized—and blackstrap molasses to lift your ginger cookies to the next level. The dough is rolled in raw sugar for a sparkly effect.

This smooth pâté can be set up in small jars for a more festive presentation up to 2 days ahead. A simple wine jelly topping—optional, of course— serves as both a conversation starter and a tart-sweet counterpoint to the rich mousse.

A fruit-filled ice ring will melt more slowly than ice cubes, which means it won't water down your punch.

"I was making breakfast at home one morning, and my son suggested using croissants for the French toast instead of bread," says owner Michael Stein. The swap was such a hit with his family that the dish soon made the restaurant menu. Stein is thrilled that the dish caught the eye of our young reader: "Sometimes you just have to let the kids have their way."

Use to liven up Bloody Marys, or stir into sour cream as a sauce for roast beef.

The recipe for this cocktail-hour snack was inspired by one from contributing editors Melissa Hamilton and Christopher Hirsheimer.

Skip the bottled ranch; make this dressing all winter long to add a tangy kick to salads and crudités.

Forgo the old-school crown roast by arranging two pork rib roasts with the bones crisscrossed like a military honor-guard salute. Ask your butcher to french the bones by removing excess fat and muscle for a more elegant presentation.

"Pumpkin is for more than just pie. I like it in ravioli, soup, and this curry dish!"

Use any combination of red or black grapes to achieve a deep purple color.

An elegant twist on the pineapple classic. You can use any kind of pear you'd like.