Epicurious

This no-knead loaf is made with a combination of whole grain rye and bread flours. Molasses and dark beer add warm notes that enhance the rich flavor of the rye.

These pillowy tray biscuits are perfumed with blueberry jam, citrus, and candied ginger, but you can use any combination of preserves, dried fruit, or nuts that you have on hand.

These pillowy biscuits are stuffed with spinach and cheese, but they work equally well with any other vegetable you care to throw at them. Swap the spinach for up to a cup of roasted squash, charred poblanos, or other cooked vegetable, and sub the Gruyère with any other cheese you like (if you choose a more intense cheese like feta or blue cheese, use ¾ cup instead of the full cup). 

Simmer duck legs in a chile-infused, maramalade-based braise until tender, then reduce the sauce to a sticky-rich lacquer to glaze over the crisp skin.

This winter cocktail is bright and fizzy, spicy with ginger, and smoky with Scotch. Think of it as a Penicillin, gone extra-festive.

This cardamom cookie house is the ultimate edible holiday centerpiece, complete with twinkly lights, shimmery doors, ceiling beams, and color-coordinated wallpaper.

Freshly ground cardamom seeds and black peppercorns perfume these holiday cookies, adding a punch of flavor to the speckled dough.

Pizza meets eggs in purgatory in this one-skillet stovetop meal which is punchy from tomatoes, creamy from starchy orzo and melty mozzarella, and ready in under an hour.

This simple snacking cake could be breakfast—or an afternoon pick-me-up. It’s a great way to put any lingering cans of cranberry sauce to good use.

In this cocktail, Riesling (Marrero favors dry Rieslings from the Finger Lakes or Alsace) adds brightness to a mix of fresh apple cider and bourbon. Blending dried figs with honey syrup gives you a sweetener that’s full of earthy, nutty notes, and a small amount of floral liqueur gives the tart, refreshing drink a subtle luscious quality.

Poach turkey in an anise, ginger, and scallion broth, then shred the meat and toss with a savory, lard-enriched sauce for this traditional Taiwanese preparation.

This easy pear tart is decked out in full holiday style, thanks to the signature red hue of Starkrimson pears and a drizzle of make-ahead dulce de leche.

This festive, refreshing cocktail balances bittersweet Campari with tart, unsweetened 100% cranberry juice. The drink’s tartness and bitterness awakens the palate for whatever you’ve got cooking.

With the texture of duck confit and extra-rich, deep flavor closer to pork carnitas than your average Thanksgiving bird, these turkey legs beg to fall apart with the push of a fork.

A popular Southern dessert said to originate in England, chess pie consists of staple ingredients: eggs, butter, and sugar, bound with cornmeal, flour, or both. While some recipes rely on tangy buttermilk to offset the rich custard, this version uses lemon juice and barely cooked cranberries instead.

This chicken comes with a crispy, craggy bread and squash salad that has all the buttery, herby flavor of classic stuffing.

Don’t be fooled by the fact that a hot oven is involved here—this is really a stovetop mac and cheese. It only hangs out in the oven for 10 minutes, just long enough to get all the cheese properly melted.

The earthy, floral flavor of chamomile soothes the spice of reposado tequila in this easy, cozy spin on the hot toddy.

This luscious combination of hot cider and Averna is our favorite way to spike cider these days. Sweetened with citrusy Grand Marnier and enriched with salted butter, it’s the perfect hot drink to enjoy outdoors.

This golden-hued turmeric hot toddy from Claire Sprouse of Brooklyn’s Hunky Dory is wonderfully savory from the combination of nutty Amontillado sherry and earthy turmeric.