Christmas

A little soy sauce in the glaze ensures the burnished mahogany skin that holiday memories are made of. But it's not just for looks; this brined and buttered bird is seasoned inside and out.

You know how sometimes the meat is dry and there's not enough gravy? We fixed that by braising dark meat in a robust pan sauce. Ta-da!

You will need to start the brining process two days ahead.

Earthy and sweet with molasses, rich with cream, and bittersweet with dark chocolate, this sophisticated pie is a breeze to make.

Bone-in turkey breasts are easy to find, and as impressive as a whole bird when you roast them in butter and herbs.

The gooey toffee sauce is both absorbed by the cake and served on the side. For a glossy, polished presentation, brush the still-warm cake with a clean pastry brush after it comes out of the pan, which will remove some of the excess syrup.

Coarsely cracked Peppercorn Mélange is the key ingredient in the spice rub for this special-occasion beef rib roast. The seasonings flavor the meat and develop a spicy crust. Be sure to allow a 15-minute standing time before carving so the meat temperature will rise and the meat will carve more easily.

The goose is blanched briefly and then chilled for two days before roasting to ensure a crisp skin. Offer buttered peas and carrots with the goose, and pour a Pinot Noir. A pear tart would end the evening in style.

Here's a foolproof base recipe and three delicious ways to dress up your holiday ham. Don't forget to save the bone for a fabulous soup! And remember, if you're not feeding a huge crowd, you can easily halve this recipe for a smaller ham.

This tarte tatin uses a colorful combination of Yukon gold potatoes, sweet potatoes, carrots, and parsnips. Fresh rosemary and sage add extra autumnal flair. Who needs flowers when you’ve got this holiday centerpiece?

This recipe includes a little citrusy butter melted over the vegetables once they are out of the oven.

If you want to make any holiday cookie, this is your dough: Just add your choice of mix-ins to create endless delicious variations.

The Spanish Tortilla (or Tortilla Española) is not actually a tortilla at all--at least in the way most Americans understand the term. Instead, tortilla is a large, delicious frittata of eggs and potatoes. This fresh take on the classic Spanish dish is a great make-ahead, single-bite hors d'oeuvre for a cocktail party. The mild base ingredients are a great canvas for added layers of flavor, and, once you learn the technique, the variations are endless. It is delicious served warm, room temperature or even cold, and is a great, filling option for any gluten-free guests you might be catering to.

For an instructive primer on how to butterfly your holiday roast, go to bonappetit.com/butterfly.

These naturally gluten-free cookies are a cross between two favorite holiday indulgences: truffles and macaroons.