Winter

When it comes to gingerbread, I almost always find that the allspice and cloves overpower the ginger flavor. To remedy that imbalance, I created a cookie with a double dose of ginger (ground and crystallized) and a little bit of cinnamon. And although the traditional cut for gingerbread is fat, sturdy men, I thought the lightness of angel wings seemed more appropriate for these delicate cookies.

The pork needs time to cook and chill, so be sure to begin this recipe at least one day ahead. Put out a platter of cornbread (homemade or purchased) along with the posole.

Be sure to use whole milk and whisk the batter by hand (overbeating with an electric mixer may prevent the puddings from puffing and rising).

The traditional latke accompaniment is amped up with fragrant rosemary and nutty brown butter.

Here, chanterelles provide a delicate but satisfying topping for baked fish.

Flan is amped up with holiday spices and a crispy cookie crust.

Inspired by Brazil’s national cocktail.

Simple and beautiful. If you can’t find small carrots, use medium ones, halved and cut into five-inch pieces.

The restaurant switches up this dish from time to time, substituting scallops or foie gras for the duck. The lentil puree would also be a great accompaniment to chicken or pork.

A big, beautiful soufflé with a festive chestnut flavor. You’ll need to bake the dessert right before serving, but you can make the soufflé base (minus the egg whites) two hours ahead, then fold in the whites up to one hour before baking.

A plate of these sweet bites on the coffee table means only one thing: Christmas week has arrived. I have modified my original recipe to make a softer, wetter dough, which makes these a little less crisp, but the dough is a lot easier to work with.

In Italy, this recipe is a classic holiday dish. For Christmas Eve, it would generally be served at room temperature, as part of a buffet.

As the pumpkin roasts, its skin becomes gorgeously burnished, while inside, slices of baguette, Gruyère, and Emmental coalesce into a rich, velvety concoction that is utterly fabulous served with a scoop of tender pumpkin flesh.

In this chutney-like compote, quince lends a ripe-pear creaminess, and pearl onions a lush sweetness, to tart cranberries.

Trim the tops and tails of the beets to 1 inch.

You can’t go wrong with a traditional bread stuffing, especially when it’s enlivened with fresh sage and celery leaves. Broad chunks of baguette, golden and crisp on top, soak up turkey stock and buttery juices from the sautéed onions and celery.

We had to forgo apple pie for this quick menu, but this deconstructed take is just as satisfying and very sophisticated.