Lillian Chou

There is nothing like a homemade piecrust. It's hard to say exactly why it's so amazing—it just is. This classic recipe calls for butter, for flavor, and shortening, for flakiness. Once you get the hang of it, you'll find that people will walk over hot coals for a piece of your pie.

This grand old American dessert is enormously popular down South for its clear, true sweetness (saved by the edginess of lemon) and its masterful contrast of textures. And somehow it is show-stopping (think beauty pageant) and homey (think Aunt Bee) simultaneously.

We often relegate marshmallows to a hot-chocolate topper, but these coconut treats definitely deserve to be offered up solo. Each pillowy square is surrounded by a flurry of toasted coconut. And since they keep for a month, they can be made well in advance of the holiday rush.

This traditional Italian nougat is typically made with almonds, but we've substituted pistachios for their bright color and delicate flavor. Torrone can vary from firm to soft, but this one has a nice, subtle chew. Flavorless sheets of edible wafer paper keep the strips from sticking to one another.

Whether you dunk them in milk, pry them apart, or devour them whole, sandwich cookies are irresistible. These, with their crisp chocolate wafers and ganache filling made from fine-quality white chocolate, are so much better than that supermarket version.

These pretty little cookies are similar to the bakery staples, but made with a flaky, homey, easier version of puff pastry. A liberal sprinkle of cinnamon and sugar in between the layers gives each cookie both sweetness and a hint of spice.

Encased in smooth dark chocolate is a light, refreshing mint candy, perfect for closing out your Christmas dinner. To give these holiday treats sheen, use tempered melted chocolate.

Love a cookie with crunch? These thin, crisp butter cookies are for you—each one is topped with crumbled almond praline, and its flavor plays on the time-tested combination of caramel and salt.

These delicate gelées are wonderful for company—the passion-fruit purée gives them golden color and heady tropical flavor. As an added bonus, they keep beautifully for up to a month.

The transformation of butter, sugar, and salt into toffee is culinary alchemy at its best. This version is studded with cocktail peanuts and a decadent layer of bittersweet chocolate.

These chocolate-dipped stars look beautiful on the table, and their ethereal texture means guests can nibble without filling up. All three flavors—vanilla, chocolate, and coffee—come from one batter.

Thumbprint cookies are a holiday classic, and we've tripled their appeal by forming each cookie into a tiny trio that showcases three jewel-toned jams. Each one is like a miniature holiday ornament.

You could buy peppermint candy, but nothing comes close to the tingly, verdant flavor of real mint. These sweet lollipops make wonderful treats for both children and adults. The color is a very pale green, which can be enhanced with a drop or two of food coloring.

Fresh orange and lemon juices lend this simple icing a lovely zing, and the addition of powdered egg whites helps it set, allowing you to create a host of intricate designs.

Want to shake up your cookie platter? Simply make a notch in two of these lightly spiced sugar cookies, then interlock them to create an edible sculpture that also makes a beautiful tree ornament.

Crisp disks of two kinds of radishes taste clean and sweet in this Japanese- and Korean-influenced pickle.

Don't let the much-touted health benefits of this fluffy grain put you off—it also happens to be absolutely delicious. The light, lemony taste of this version makes it a great accompaniment to a whole host of dishes, and it pairs particularly well with the Spicy Calamari with Bacon and Scallions.

Slowly cooking the pasta risotto-style by ladling hot broth over it allows the shells to soak up all of the broth's aroma and results in a velvety, creamy texture. The bitter bite of the greens adds just enough edge.

The act of deglazing—using a liquid to "release" pan drippings—is the tried-and-true trick to getting a quick, flavorful sauce. The soy in this recipe melds wonderfully with the wine and adds a certain depth.

Sautéing the squid in the bacon fat adds tons of flavor to the seafood itself. Fried calamari with marinara sauce will be but a distant memory once you try this.