Winter

Begin preparing the turkey a day ahead, as it needs to soak overnight in brine, which makes the roasted bird exceptionally juicy. Watch how to prepare and carve your bird with our streaming video demonstration.

Chewy, candy-like caramel cookies enhanced with orange and crystallized ginger. The leftover orange sugar syrup is a delicious sweetener for hot tea.

Beautiful, impressive and filled with flavor. Watch how to prepare and carve your bird with our streaming video demonstration.

Easy to make and satisfying.

This updated version of France's Christmas classic features orange mousse in a chocolate sponge cake roll and a decadent garnish of chocolate truffles. Kumquats and festive greenery add even more glamour.

Christmas cookie baking starts Thanksgiving weekend for one food editor. Together with her mother, she makes family favorites like the buttery balls below.

A Scandinavian table is seldom without them.

This Welsh dish is also called "rabbit." The name rabbit may be traceable to the fact that the Welsh, who live in prime dairy land, were as fond of melted cheese as they were of rabbit. "Rarebit" may have been a later gentrification of the word, or a reference to the texture of this rare (soft) dish. Either way, it is excellent served in bite-size pieces for a party.

Bacon was a staple meat for the pioneers. (They stored it in bags surrounded by bran for insulation.) As a result, the cured meat has found its way into a variety of heartland dishes. This all-American bird embellished with sage and bacon is a good example. Watch how to prepare and carve your bird with our streaming video demonstration.

Have the butcher bone the turkey, providing two boned breasts and two boned leg-thigh pieces. Each should weigh about 1 1/2 pounds. Save the bones for turkey stock.

Eggs provide the leavening in this spiced cake, and melted butter keeps it tender.

The star of this dish is skordalia, a garlicky dip that is the Greek version of aioli.

Preserving a Meyer lemon captures its glorious perfume. We’ve adapted cookbook author Paula Wolfert’s quick method, our favorite, and made it even faster by blanching the lemons first. The rind of a preserved lemon is a common ingredient in Moroccan dishes; we also love it in all kinds of soups, stews, and salads and as a low-fat alternative to olives. Save the pulp for Bloody Marys or anything else enlivened by a little lemon juice and salt.

This recipe originally accompanied Braised Beef Short Ribs with Root Vegetable Ragout.