Bon Appétit

This is an incredibly simple recipe with an impressive payoff: Golden roasted chicken is dressed up with beautiful bunches of sweet grapes.

The key to this deeply flavored cheesecake? Reduced maple syrup. The sweet-tart compote is a delicious—and pretty—accompaniment.

For a super-authentic version of this recipe, order some Honeycup mustard from vineandtable.com and a ham from smithfieldhams.com.

Tender slices of sweet roasted yam are topped with a tangy Dijon dressing—and a scattering of addictive fried yam skins.

Tarte Tatin, the classic French dessert, is made by putting butter and sugar in a shallow baking dish, then topping the mixture with apples and a pastry crust. As the dish bakes, the butter and sugar turn into caramel. The finished dessert is inverted onto a plate, with the caramel sauce on top. In this version, pears stand in for apples and the crust and topping are made separately, then assembled before serving.

To crack coriander, place in a resealable plastic bag and tap with a mallet. Hoisin adds sweetness to this healthy dish. It can be found in the Asian foods section of many supermarkets and at Asian markets.

To get a 12-ounce flank steak, cut a 1 1/2-pound flank steak lengthwise.

This gorgeous dessert features crisp peppermint meringues layered with tender chocolate cake and rich chocolate frosting.

Fresh ginger amps up the flavor of the sorbet.

These thin, elegant cookies get their flavor from dried cranberries and homemade candied lemon peel. Because the lemon peel needs to dry overnight, be sure to begin this recipe one day ahead.

This nutty, satisfying puree— enriched with chicken fat for tradition's sake or pareve margarine—makes a nice bed for the roast duck.

Clementines provide the orange flavoring in this update of a classic cocktail. Chill the Martini glasses in the freezer for a few hours beforehand. Hendrick’s Gin, a smooth Scottish gin infused with cucumber and rose petals, is worth seeking out: It is the perfect choice for this drink.

In this festive treat, the shortbread base is topped with dark chocolate, chopped peppermint candies, and a drizzle of white chocolate. Cutting the cookies into irregular pieces makes for a fun presentation.

Treviso is a red, spear-shaped variety of radicchio. Combining it with prewashed baby greens makes a bowlful of holiday colors. Keep the cheese cold until grating so that it forms firm strips.

Coconut milk, coconut extract, and rum give the soufflés a slightly tropical note. The vivid crimson sauce looks beautiful with the white soufflés.

Roasting the pork at a low temperature in a spiced salt mixture amps up the flavor of the meat and makes it extra-tender. After cooking the pork, the rack of bones is cut off and used to hold the roast for easy carving.

A quick pickling gives the shrimp a bright, tangy flavor. Timing note: The shrimp need to chill in the pickling mixture for three to six hours before serving.

Wrap the piloncillo, Mexican brown sugar cones, in a kitchen towel and crush with a hammer to fine crumbs. If you can't find piloncillo, feel free to substitute packed dark brown sugar. Because coconut milk is not a dairy product, this delicious dessert is pareve.