Gingered Green Beans
Scott Conant makes his crisp-tender beans with ground ginger, since freshly grated ginger invariably creates unappealing little chunks.
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Oysters Rocafella
Mario Carbone tops the oysters with a tangy vinegar-shallot mignonette, plus a Champagne-infused foam and frozen Champagne grapes.
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Baked Camembert with Pears
A splash of pear brandy plus maple syrup and Spanish almonds put a modern spin on baked Brie.
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Endive Salad with Persimmons and Hazelnuts
Jeff Cerciello blends olive, canola and hazelnut oils to give depth to the dressing for this fantastic winter salad. For even more color, use both red and white endives.
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Chicken-Meatball Yakitori
Sylvan Mishima Brackett makes these meatballs, known as tsukune, with hand-chopped meat and skin from the best pastured chicken he can get.
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Italian Fontina Fonduta
To make her fonduta, the Italian version of fondue, Linda Meyers uses pungent Fontina instead of the Gruyère often found in Swiss recipes. For a splurge, she recommends shaving on white truffles just before serving.
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Asian Snack Mix with Nori
Rice-flake cereal, seasoned nori (seaweed flavored with sesame oil and salt), miso and wasabi come together in this light, munchable, Asian-inspired riff on Chex Mix.
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Green Salad with Italian Vinaigrette
Garlic and fresh parsley make this the best-ever version of an old-fashioned pizza parlor salad.
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Broccoli Matchsticks and Kale Salad
This delicious, healthy salad makes use of sweet broccoli stems.
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Creamy Spinach with Smoked Gouda Gratin
To make sure this gratin is rich and luscious, be sure to squeeze all the excess liquid from the spinach before adding the béchamel.
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Flatbreads with Cucumber Raita
Raita (a classic yogurt sauce) is great as a snack on its own or with grilled meat.
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Creamy Broccoli Soup with Cheddar Crisps
For an ingenious twist on the classic combination of broccoli and melted cheddar, Barbara Lynch serves a warming broccoli soup with cheddar crisps. Try making the crisps with Mimolette, an orange-hued semihard cheese from France, which has a milder, nuttier flavor than cheddar. The soup is equally good with cauliflower or celery rootin place of the broccoli.
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Smoked-Almond Butter with Crispy Rosemary
Almond butter is easy to find in stores, but making it with smoked almonds in the food processor is crazy easy, and the savory flavor is really unusual. Spread the butter on apples, pears, fennel and celery.
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Double-Chocolate Hot Chocolate
Matt Lewis and Renato Poliafito firmly believe that homemade hot chocolate is superior to any commercial mix. They make their decadent version with both bittersweet and milk chocolate and then top it with marshmallows that they make and sell at Baked.
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Dark Chocolate Bark with Roasted Almonds and Seeds
"I'm more addicted to chocolate than I am to sugar," says chocolatier Jacques Torres. A small piece of this super-chunky dark-chocolate bark staves off his intense cravings.
Plus: Homemade Christmas Gifts
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