Bon Appétit

Based on a dessert that Lo serves at Annisa, this custardy bread pudding is shot through with poppy seeds for a stunning visual and textural effect. The bread soaks overnight; begin 1 day ahead.

Lo's take on cranberry sauce makes citrus the star by soaking mandarins in fragrant elderflower syrup before caramelizing them. You can use any of your favorites: tangerines, clementines, satsumas, honeys, or Minneolas. Begin this recipe 1 day ahead.

Make this crumbly cake a day ahead; the early risers will thank you.

The inspiration for this salad came to chef Hugh Acheson as he spoke to a friend who'd eaten at the Spotted Pig in New York City. "He'd had a salad and was telling me all the components," says Acheson. "It sounded wonderful, so I came up with my own version of it, using local ingredients from Georgia."

Chef Ricardo Muñoz Zurita invented this unusual vegetarian entrée in part to support the indigenous people of Oaxaca, who grow and harvest hibiscus (known in Spanish as flor de Jamaica). "The recipe is very traditional," he says. "We just replace the meat with flowers." The flavor of hibiscus defines this surprising dish; meaty, tangy, and utterly irresistible.

Plan at least one day ahead to let the turkey—seasoned with the homemade Cajun Spice Mix—cure overnight.

This classic Cajun cake uses Steen's cane syrup, a deep caramel sweetener of reduced sugar cane. Look for it at better supermarkets, at specialty foods stores, and at steensyrup.com.

Serve this sweet and tangy condiment with the Cranberry Spice Cake , or spoon it over vanilla ice cream.

This easy-to-cook bird shows off the traditional flavors of the holiday; it's one of our favorites.

Herbaceous, nutty, and bright, this rendition of the Prohibition-era classic doubles the gin for a more robust cocktail.

This recipe for braised beef short ribs has many fans—and rightly so. Since it’s even better the next day, it’s perfect for entertaining.

Customize this one to your liking, from the fillings to the doneness.

Look for shichimi togarashi, a Japanese seasoning mix, at Japanese markets and savoryspiceshop.com.

For the softest dough, use a potato ricer or simply mash the potatoes until smooth.

These little citrus-scented cakes cook in just 10 minutes, which means that if you prepare the batter ahead of time and bake them right after the table is cleared, you can serve them warm for an extra-special touch. They're especially delicious dipped into Ginger-Yogurt Mousse with Pistachio Meringue .

Gravlax, typically made with salmon, gets an aromatic twist with grapefruit zest and crushed green peppercorns. Plan to make this at least 3 days ahead to let the fish cure.

To encourage the soufflé to climb up the sides of the dish, grease the dish with butter and sprinkle it with sugar. The sugar prevents the soufflé from sticking to the sides.

Use this for a glossy finish on the Chocolate Hazelnut Cake with Praline Chocolate Crunch and for assembling the Milk Chocolate and Salted Caramel Gâteau Saint-Honoré . It's also great drizzled over ice cream.

The combination of crisp Asian pear and toasted sesame oil gives this stalwart a modern twist.

Orgeat, an almond-flavored syrup, gives this bubbly cocktail its trademark fragrance. Find it at better supermarkets or liquor stores.