Bon Appétit

The base for the sauce can be prepared two days ahead; the pan juices from the Roasted Double Rack of Pork are added to it before serving.

The slight bitterness of the greens is tempered by the sweetness of the beets and the raisins, while the cheese adds a creamy richness.

A super-easy compound butter features the flavors of the classic French sauce without the fuss. The butter tops the lamb chops and is stirred into the Smashed Fingerling Potatoes.

According to lore, the original mole was served with turkey that had been fattened with hazelnuts. In this variation, which doesn't include chocolate, hazelnuts are featured in the sauce.

This one-skillet meal is an instant classic — and a perfect Hanukkah dish.

Coarsely ground black pepper lends a spicy note to this dense, moist brownie cake studded with dried cherries and chocolate chips. Cherry Preserves are thicker than cherry jam and give the Black Forest Torte more body. Look for cherry preserves in supermarkets.

With today's leaner pork, the traditional crown roast technique (which requires cutting between each rib chop to form the "crown") tends to produce overcooked meat before the bone end is done. So instead, ask the butcher to french the bones of two rib racks and present them back-to-back.

A sumptuous chocolate-caramel ganache alternates with layers of cake sweetened with chestnut cream.

The roasting juices from the goose and balsamic vinegar make a lively sauce to accompany the rich meat.

Looking for an elegant entrée to serve on Christmas Eve? You just found it.

To save a step, rather than making the Balsamic Pan Sauce , drizzle an aged artisanal balsamic vinegar (12-year-old "vecchio" or 25-year-old "extra vecchio") over the carved portions of the goose. This recipe must be started at least a day ahead.

Lewis Rossman of Half Moon Bay, California, writes: "I'm a chef, and Mediterranean is probably the best way to describe the kind of cooking I do at my restaurant, Cetrella. There's an emphasis on seafood, plus several dishes inspired by places I've visited like Provence and Catalonia. This is one of my favorite recipes from the menu. It also happens to be the thing I make at home all the time." Thinly sliced lemon — peel and all — gives this dish bright flavor. (No need to peel the lemon since roasting softens the rind.)

What to drink: Roberto Santibañez recommends a Petite Sirah (a full-bodied, peppery red wine varietal) from L.A. Cetto in Mexico's Guadelupe Valley. Or try the Guenoc Petite Sirah from California's North Coast.