Fig

This topping for the meringue roulade tastes great no matter what type of fig you use, but purple ones, such as Mission, will turn your syrup a beautiful shade of pink.

Bone-in cuts (like this pork loin roast) require a longer cooking time, but the payoff is big flavor and succulent meat. The meat closest to the bone is always the juiciest, and bone marrow enriches the sauce as the roast cooks.

If you're making this entire menu, you'll want to brown the quail and figs before starting the eggs; then you can simply pop them in the oven when serving the first course.

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This slightly sweet, tangy sauce is wonderful with both fish and meat.

This recipe can be prepared in 45 minutes or less.

Variations on the grilled chicken salad were everywhere in recent years. Likewise, balsamic vinegar dressings and marinades often turned up on menus, olivada (olive paste) became a pantry staple, packaged salad greens were popular convenience items, and fennel and radicchio became regulars in the produce bins.

Serve this stuffing alongside your Christmas turkey, ham, goose or duck. Add an extra dose of chestnuts to your meal by offering the Brussels Sprouts with Chestnuts and Bacon.

This fluffy Lady Baltimore cake is layered with toasted pecans, dried figs, raisins, and frosted in a thick, luscious Swiss meringue.

Panforte — a cross between a cake and a candy — is a classic Italian Christmas treat. It's a very dense, rich confection loaded with nuts, dried fruit, and spices (hence its name, which means "strong bread"). This recipe yields much more than you'll need for the party, but it keeps so well that you'll have delicious leftovers long after the holiday season. Active time: 40 min Start to finish: 4 hr (includes cooling)

Assemble the strudels a day ahead, and bake them up to six hours before serving.

This recipe is a component of <epi:recieplink id="109335">Baked Figs with Honey and Whiskey Ice-Cream</epi:recieplink>.

In this entrée, balsamic vinegar gives tartness to a cream sauce that balances nicely with the pork and figs. Sautéed spinach or chard would go well with the dish.

A light texture and a sweet honey flavor make these bran muffins irresistible.

"I tried a fabulous fig and fennel bread at Clarke's restaurant while I was in London," writes Nancy Shrier of Rydal, Pennsylvania. "I'd love to have the recipe." Do as the restaurant does and serve this slightly sweet bread with unsalted butter or with a variety of cheeses.