Winter

Probably the Shakers' greatest gift to American cookery was their knowledge and liberal use of herbs, which were relied upon to vary and enliven standard dishes. Can be prepared in 45 minutes or less.

The recipe calls for both chicken broth and beef broth, but using either one or the other will give an equally good result.

Can be prepared in 45 minutes or less.

The tart-sweet flavor of this sorbet is particularly refreshing after a rich dinner.

Honey, brandy and spices enhance purchased marmalade for an easy-to-make gift.

The fruity flavors of pear nectar and Port enchance a sage-accented gravy. Pour a rich Pinot Noir throughout the meal. Watch how to prepare and carve your bird with our streaming video demonstration.

Can be prepared in 45 minutes or less.

There is a historical reason why most Hanukkah menus offer foods that have been fried in oil. In the second century B.C., a one-day supply of oil inexplicably burned for eight days and eight nights after Judah Maccabee and his followers recaptured Jerusalem's Holy Temple from their Syrian oppressors. Hanukkah is the celebration of that miracle, and fried foods are served to commemorate the oil. In this country, the Eastern European potato latke is usually featured. These fritters are a Sephardic contribution to that tradition.

"Here is a simple dish I came up with that is especially good during the cold months, as the chipotle chiles can be pretty fiery," says B. Fairbrother of Chicago, Illinois. "My Mexican neighbors were the inspiration."

This warming and satisfying winter soup is a delicious starter, and the vegetables add color and sweetness.

Chocolate and cherry — the flavors of Germany's famous Black Forest torte — combine in this moist, fudgy cake. Baked in a metal bowl and covered with whipped cream, it resembles a snowball (boule-de-neige). Begin making this at least one day ahead.

This recipe is a yummy one-pot entrée from The Elements of Taste, by Gray Kunz and Peter Kaminsky. The secret here is browning the meat.

Legend has it that these cornmeal and molasses rolls are named for a New England fisherman's curse on his wife: "Anna, damn her!" Regardless of what she may have done to upset her spouse, she was a great baker.