Melissa Roberts

These hand-formed sausage patties, seasoned with holiday spices, might just be the beginning of a new tradition at your house.

There’s nothing quite like making your own granola. You can toss in as many nuts and fruits as you want and sweeten it to your taste. While the possibilities are endless, we love this honey-sweetened variation with sesame seeds. The cardamom clings to the almonds, dried apricots and pears, and oats, adding an exotic touch.

One of the great things about a trifle is that you make it ahead of time, so the cake can soak up the flavors of the custard, fruit, and syrup. It’s a perfect holiday dessert.

Vanilla is arguably one of the best scents in the world, and it permeates this tender cake in the form of a simple vanilla sugar. A zesty cranberry filling lies beneath the crumble top.

Grapefruit and oranges, at their peak around the holidays, are like a beam of sunshine in the bleak midwinter. Here, a beautiful salad of juicy jewel-toned segments swims in a bright simple syrup infused with the licorice notes of star anise.

"I'm hot-rodding bacon here," said food editor Melissa Roberts, "making it extra-special with a fragrant hit of pepper over a sweet glaze." Rendering the bacon before it's brushed with maple syrup and finished in the oven results in strips with a spectacular crunch.

This holiday twist on the traditional brunch cocktail sparkles ruby red with pomegranate juice, its tart intensity offset by a hint of sweetness from fresh orange juice and Cointreau.

Don't let a cloudless sky stop you from enjoying a white Christmas. Create your own by whirring hot milk in a blender until it's as light as freshly fallen snow. The creamy froth blankets strong, dark coffee for a special morning brew.

Egg dishes always make a great centerpiece, especially when they’re this easy. As it bakes, Gruyère melts into the nutmeg-scented egg and milk mixture, which takes on a light, quiche-like creaminess.

Juicy, buttery roasted grapes top this simple ricotta dessert.

Chinese Rice Porridge with Turkey and Ginger

Juicy Asian pear and a balsamic reduction play against the bitter edge of frisée—further mellowed by leeks hot from the pan.

Parisian chefs have been seduced by lemongrass. This riff on peppercorn sauce uses vermouth instead of the customary brandy to cut the richness of the steak.

Creaminess is added to buttery Yukon Golds with just olive oil and potato water.

This colorful one-pot main dish meshes savory mussels with Asian aromatics for a contemporary take on moules marinière. Bottled fresh carrot juice is a flavorful (and not-to-be-sniffed-at) shortcut.