Alcohol

The subtle seasonings in this simple stew won't overwhelm the delicate lobster meat.

This heady mulled wine recipe is perfect for the holiday season—or any time you’re looking for something fragrant and cozy.

Low-fat yogurt with fresh oranges is a quick, sensible alternative to an ice cream sundae; the red wine gives the caramel a fruity acidity.

Wild mushrooms add depth of flavor to this take on the French classic. Make sure your bacon isn't too smoky; it could overwhelm the dish.

This cocktail is a fruitier, spritzy, almost punchlike take on the usual Old Fashioned.

Star-shaped cookies will certainly put you in the holiday spirit, but feel free to use any cookie cutters you have in the drawer.

Throughout France, these traditional fried cookies are called "marvels" for good reason. For crisp, golden results, be sure that the oil is hot enough before you begin.

Unlike your traditional holiday ham, fresh ham is uncured and unsmoked. We pack it in an herb cure for several days for incredible flavor and juiciness. When roasted, the skin transforms into addictive, crispy-sweet cracklings that may cause fighting among guests.

This classic almond-flavored dessert gets a boost from a dried-fruit compote steeped overnight in grappa syrup. Once drained, this compote is coupled with the frangipane filling—an almond paste, not marzipan—to give the beautiful tart its luscious, unforgettable taste. The reserved syrup is brushed over the golden brown tart for a sparkling finish.

Epicurious member Eileen La Mendola tells us that her husband’s family preferred their sweet potatoes roasted and topped with melted marshmallows. But it was her husband who inspired this revamped version of the family classic featuring bourbon and pecans. It’s been a hit ever since.

These open-faced steak sandwiches are equal parts hearty and elegant. Onions cooked in beer (ales are best) partner well with meaty rib eye, and thick toasted slices of sourdough soak up the yummy juices of both. We love this speedy skillet supper with a cup of tomato soup and a light green salad served alongside. And don’t be afraid to add a sprinkle of freshly grated aged Parmesan; a hit of salty cheese will only improve what’s already a knockout dish.

Fondue may have been trendy in the 1960s and 1970s, but cheesy goodness has never really gone out of style. This recipe is straight from the Alps, and calls for the classic combination of Gruyère and Emmental. Melt them in a cast-iron fondue pot with the simmering wine before transferring the mix to your fondue stand. Of course, you can serve this with cut-up veggies and fruit, but bread is the true classic partner. Just know that if you lose your bread in the cheese, you’ll need to kiss your neighbor. That’s Swiss tradition.

Bourbon puts a distinctively American spin on this classic French hors d’oeuvre. The booze also helps balance the rich and unctuous chicken livers, which are sautéed in a heady mix of onion, garlic, and herbs. While it needs to be chilled only for two hours before you can dig in, wait a day or two and you’ll give the flavors a chance to really develop. For holiday celebrations, serve this pâté in a terrine. Alternatively, divide it among ramekins to create unique and indulgent hostess gifts.

Admittedly, the notion of crème brûlée might seem a bit much in the morning, but when coupled with French toast, it creates a whole new dish that is nothing short of brunch brilliance. Originally from the Inn at Sunrise Point in Camden, Maine, it makes for the ideal breakfast treat or a potluck pleaser of a dessert (one that can be assembled the night before). To make it kid-friendly, replace the Grand Marnier with the same amount of orange juice. And for a slightly healthier take, substitute whole-wheat challah and use 2% milk. Even then, you’ll have a hard time sharing it with others.

We owe the Brits big time for this classic pub dish. The beer batter highlights the freshness of the fish while also creating a light and crispy coating. Serve these with the accompanying homemade “chips” and watch as adults and children alike flock for seconds, thirds, and fourths.

These slow-cooked duck legs take several hours to braise, but the hardest thing about this recipe is waiting for the tender meat to finish cooking. Make this inexpensive yet elegant dish for a dinner party and watch as guests break into a smile after the first bite. Dried fruits and a hearty dry red give the sauce its rich appeal. Serve with buttered noodles, mashed potatoes, or fluffy quinoa.

Inside this beautiful pork roast is a sweet and savory fruit surprise: apricots, prunes, and apples. A coat of bacon keeps the meat moist as it cooks. Stuff and wrap the pork a day ahead to let the flavors marinate. The port sauce not only provides a lovely glaze for the meat but is also a great topper for side dishes like mashed potatoes and green beans.

Just before serving this light and simple buttermilk cake, drizzle the warm, syrupy berries on top. Serve for casual get-togethers or a birthday party, paired with a dessert wine.

Need a festive centerpiece for a holiday dinner? Choose this recipe, which calls for a tender cut of inexpensive meat. Although the instructions seem complex, preparation time and effort can be considerably reduced with some advance planning so that the day of serving, all you need to do is reheat.

This dessert is so stunning your guests will wonder if it’s art or food. Orange-hued mango sorbet, deep purple blackberries, and cloudlike vanilla ice cream fit together in a mosaic of luscious, vibrant flavors. Indulge your creative side and layer the ingredients decoratively, filling any cracks with blackberry purée. When everything is assembled, freeze the sweet terrine anywhere from three hours to five days.