Bon Appétit

Serve with chopped celery leaves and horseradish mixed into sour cream. Look for panko at Asian markets and in the Asian foods section of supermarkets.

Make the fritters a day ahead, then fry them quickly before serving. What to drink: A crisp white with citrus and herb flavors would be perfect; try the Jim Barry 2006 "Silly Mid On" Sauvignon Blanc and Sémillon blend (Australia, $17).

Serve these with extra lemon wedges.

Yule log meets that New Orleans classic, bananas Foster, in a make-ahead dessert.

For the Mediterranean's Sephardic Jews, sweet fried pastries are as strong a tradition as potato latkes are for Eastern Europe's Ashkenazic Jews. The version here is distinctive for the addition of raisins and pine nuts, inspired by a Roman recipe.

The classic caviar-topped blini goes sweet: Tender dessert blinis get trimmings and toppings — including tapioca "caviar" — for a create-your-own dessert.

On a recent trip to San Francisco, I had dinner at Frisson. I can't stop thinking about the amazing chocolate soufflé with a creamy peanut butter center. Annie McLeir, Falmouth, MA

Chunks of bacon give this English classic newfound appeal.

This simple roasting method brings deep, bright flavor to winter tomatoes.

Standing rib roast is a special event; it's also surprisingly easy to make. This version gets a spice rub and a rich, earthy sauce that can be largely made ahead.

Start with a spread of smoked salmon, bread, crème fraîche, lemon wedges, and capers. Then serve this satisfying yet light soup as the first course.

These are delicious warm or at room temperature—especially convenient when you're cooking for a crowd.