Bon Appétit

An easy version of the classic.

Salting the beef 24 to 36 hours in advance enhances flavor and texture. For more on this technique, see the test-kitchen tip below.

Rillettes—a spread made from meat or fish that's traditionally cooked in fat—is a fitting way to kick off Christmas dinner. This lighter take still feels indulgent but comes together quickly.

Any combination of dried fruit and nuts will work here, so choose your favorites or just use what you have in your cupboard. For a sweeter treat, swap in semisweet chocolate chips in place of bittersweet.

This hearty fish soup get tons of flavor from smoky bacon and fragrant saffron.

To prepare the leeks, trim the bottoms and cut in half lengthwise. Then rinse under cold running water, separating the layers to remove the dirt.

Serve with steamed rice to soak up the flavorful sauce.

Served with a green salad, this would be a great quick supper.

Fresh fennel and fennel seeds flavor this elegant main course.

Put on your winter whites for this elegant dessert featuring spiced, wine-poached pears, ladyfingers, and a white chocolate–mascarpone mousse.

If you end up with a few extra shortcakes, they're great for breakfast.

Making spaetzle is easy, with no fancy equipment needed: a coarse grater, colander, or wide perforated spoon or ladle with 1/4-inch holes will work well.

A savory crust and simple sauce lift this roast into the special-occasion realm.

This new way with latkes is a delicious main course for brunch, too.

Golden beets have orangey skin and a more delicate sweetness than red beets.

A creamy chocolate pudding fills this rich cake and an easy-to-make chocolate band wraps it up in style.

Store-bought peppermint ice cream will vary in color from pale pink to bright pink.

This is the perfect entrée for a holiday dinner for two. Complete the meal with sautéed green beans and wild mushrooms and a wild-rice pilaf with chopped fresh parsley and hazelnuts. For dessert? Chocolate mousse topped with rum-spiked whipped cream and chopped crystallized ginger.