Winter

The bûche de Noël, or Christmas log, was created in the late nineteenth century by Parisian pastry chefs, who were inspired by the real logs that burned on hearths throughout the night on Christmas Eve. Our version can be decorated with Candied Cranberries or fresh currants.

In Alba, and throughout the region of Piedmont, a pumpkin-like squash called zucca is found on many fall menus. Butternut squash substitutes nicely here.

Cranberries are a standard Thanksgiving ingredient that most people think came from the New England area. But the Ojibwa and Sioux of the northern plains taught early settlers how to harvest cranberries. Today, Wisconsin is an important cranberry-producing state.

(Mashed Potatoes with Cabbage) Can be prepared in 45 minutes or less. This recipe for colcannon is thought to have come to the New World in the 1800s, carried by the great waves of Irish immigration.

The texture of these spicy offerings varies according to baking time. Underbake them if you are partial to a chewy cookie; give them an extra minute or two in the oven if a crisp cookie is desired.

Many dessert menus include a colorful sorbet plate-light and refreshing after a rich meal. Offer elegant cookies alongside. For the pink grapefruit sorbet recipe, we prefer Essencia, a dessert wine with the unique flavor of orange muscat grapes. It's made by Quady Vineyards in central California. If you cannot find it, use a Sauternes or a late-harvest Riesling.

This is an adaptation of a recipe by Claire Winslow at The Would Bar & Grill in Highland, New York. Winslow and her partner, Debra Dooley, have found that their clientele is becoming more interested in meatless entrées, especially homey ones like this fricassee. Its great with buttermilk biscuits.

Tropical flavors give a new spin to these traditional holiday cookies.

Moist gingerbread is paired with a brandy-spiked dried-fruit compote in this luscious finale to the feast.

This recipe originally accompanied Potato Pancakes with Zucchini and Sage. It takes very little sugar to enhance the natural sweetness of fresh apples. Each variety contributes to the flavor of the sauce.

Remove the skin and fat from a whole cut-up chicken to make this Middle Eastern dish.

A flavorful turkey prepared in an interesting way. It is soaked in brine, which helps tenderize the bird, and then rubbed with a citrus-thyme butter. The butter keeps the turkey moist and also enriches the pan drippings for the gravy. The stuffing borrows from the long tradition of corn breads in America. Be sure to make the Giblet Broth before you start roasting the turkey. Pour hard cider throughout dinner. Watch how to prepare and carve your bird with our streaming video demonstration.

The deep hollow created by emptying the bread is filled with lots of goodies, and this becomes a deep-dish pizza.

Called Dublin coddle, this traditional Irish dish is a quick main course.

"Whether it's served warm or cool, my mother's apple cake is the best I’ve ever tasted," says Amanda Denton of Barre, Vermont. "It's moist on the inside and has a beautifully browned crust. This recipe ranks right up there with love and support as the great things my mother gave me."