Winter

The idea for this salad came from Carlos Conrique, who worked at Billy Cross's cooking school in Morelia, a beautiful 16th-century Mexican town. Today, Conrique is a chef at the Blue Door, in Miami's Delano Hotel, where his dishes are still influenced by his childhood in Guadalajara.

Also called bimuelos, these are a typical Sephardic Hanukkah dessert. The oil in which they are deep-fried commemorates the time during the second century B. C. when a vial of oil, enough for only one day, is said to have burned in the Temple for eight days after the Jews' victory over their Syrian oppressors.

This chilled dessert is a variation on summer pudding, that quintessential English sweet made with soft fruits such as raspberries and blackberries.

This rich dessert is perfect for the holidays and other special occasions.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

A simple and satisfying side dish.

Here's a tangy condiment for holiday entrées; try it with pork tenderloin, roasted chicken or turkey. Begin preparing the relish a day ahead to allow the flavors time to blend.

Like savory shortbread, these are wonderful when paired with wine, salads or soups.

There are a number of variations of this traditional Scandinavian Yuletide drink. Dry red wine, muscatel and sweet vermouth, with aquavit in place of the brandy, may be used. In another version, 2 bottles of dry red wine, preferably Bordeaux, are used with the quantity of aquavit increased to a whole bottle, which is poured over the flaming sugar.

Active time: 15 min Start to finish: 40 min

Extra milk makes these potatoes silky-smooth, and truffle oil adds luxurious flavor.

Active time: 25 min Start to finish: 1 hr

This lovely side dish is delicious with roast pork or chicken, or grilled sausages or fish. Market tip: Escarole has a pleasantly mild bitterness and sturdy leaves that hold up well to cooking. Young escarole (available at farmers' markets) is mellower and makes a wonderful salad green.