Orange

This recipe calls for two small roasts instead of one big one. They are easier to cook, and make for prettier slices.

Editor's note: This recipe is adapted from chef Paul Flynn of The Tannery in Dungarvan, Ireland. Once widely eaten, game lost its popularity in Ireland in modern times, as palates became unaccustomed to its distinct flavors. But smart breeders of venison are now creating meat with a milder and more mainstream taste without losing any of the noble game's intrinsic qualities. Irish chefs are happy to pay their tribute. At The Tannery, the garlic used in this recipe is wild, gathered from nearby hedgerows. Irish butter, with its high fat content, will add a particularly rich flavor, but regular American butter can be substituted.

Editor's note: The recipe below is from Mark Bittman's Quick and Easy Recipes from The New York Times.

Editor's note: The recipe below is taken from All the Presidents' Pastries: Twenty-Five Years in the White House by Roland Mesnier with Christian Malard.

This recipe makes more than enough jam for Chef Ryan Hardy's buttermilk panna cotta . He recommends making the full amount—leftovers are delicious in peanut butter and jelly sandwiches.

These have a finished, pastry-shop look but require astoundingly little effort. The stacks need to chill at least six hours, so get started early in the day — or the night before.

The mash is named for Spanish Harlem's historic market street where Martinez's grandmother would buy malanga, a knobby tuber. Hanger steaks are sold in doubles (two steaks attached by connective tissue). Ask the butcher to separate and trim them.

A drink that can also stand in for dessert.

Try replacing the raisins with a different dried fruit, such as apricots. A pinch or two of cinnamon or nutmeg would also be a nice touch.

Editor's note: The recipe and introductory text below are from Andrew Irving's book, How to Cure a Hangover. For those who don't like alcohol the morning after. The Pussyfoot Cocktail contains all the old favorite juices and is a classic hangover cure.

Pumpkin, packed with vitamin A, proves it has a life after Thanksgiving.

Editor's note: The recipe and introductory text below are from Aglaia Kremezi's book, The Foods of the Greek Islands. As Kremezi explains, this special cake is enjoyed on New Year's Eve or New Year's Day and has the potential to be lucky. Vassilopita On New Year's Eve or after the family lunch on the first day of the New Year, the father of the family cuts into this rich and aromatic cake, which has the year written in almonds on top and a lucky coin secreted inside. A piece is distributed to each family member, starting with the older ones, and whoever gets the symbolic coin is rewarded with a gift of money and starts the year with an advantage. The basic recipe always contains orange juice, eggs, butter (a luxury in the old days) or margarine and brandy. Like our family, most islanders bake this fragrant cake just once a year. This is my mother's recipe. Serve it on its own for breakfast or as a snack with coffee, tea or a glass of orange juice.

You'll want to mix up a pitcher of this bubbly drink for its gorgeous ruby hue alone. It's a refreshing prelude to any holiday meal, and it goes so well with the parmesan puffs .

Editor's note: The recipe and introductory text below are from Feast: Food to Celebrate Life, _by Nigella Lawson._I'm not really one for cocktails and pitchers of funny drinks, but I came up with this a few years back and it was so good and the color so festive, I just had to go with it.

Cloves add a little extra holiday flavor.

Blood orange juice gives the dressing great flavor and color. If you can't find it, use 1/2 cup pomegranate juice mixed with 1/4 cup regular orange juice.

Spiked with fragrant lemon and orange peels, and garnished with an orange liqueur–infused whipped cream, this pumpkin pie is full of refreshingly bold flavor.

This type of pan de muertos is made for the celebration of the Days of the Dead, November 1 and 2, when families honor their dead by setting up a colorful altar in the house and preparing special foods to put on it and take to the graveside. While this custom has its roots in pre-Columbian central Mexico, it has become popular even in the north (though a friend from Sonora says that her mother considered it very bizarre). This semisweet yeast bread enriched with egg yolks and other similar breads are circular in form, transversed with "bones," and topped with a "skull." The same dough is used for the rosca de reyes, made for the celebrations for Twelfth Night, January 6. Don't try to hurry the dough along; the flavor will develop better with slow rising. I certainly advise an electric mixer with dough hook for this type of dough, which is rather messy to handle.