Port

In addition to its traditional role on the Seder plate, this charoset is delicious as a condiment for duck or roast beef.

Why this once popular drink has faded into obscurity is a mystery to us. It's relatively light but packed with flavor, and it deserves to reclaim its place in the punchtheon.

If you can't get Nantucket bay scallops, you can use other bay scallops or sea scallops (cut lengthwise into thirds).

Our food editors were truly impressed with the flavorful pork they found in London restaurants — chefs there are making the most of heirloom breeds and natural feed, with delicious results.

Editor's note: This recipe is excerpted from Maguy Le Coze and Eric Ripert's book the Le Bernardin Cookbook. To read more about Ripert, click here. Eric: My friend Albert Core gave me the idea to combine port and sherry vinegar, and after some experimenting, I found a way to do it. The result was this snapper, my first signature dish at Le Bernardin. Everyone loved it immediately, except for Maguy, who didn't even want to put it on the menu. Now, of course, she loves it, too. Maguy: I didn't want this dish going on the menu, and Gilbert said he didn't care, he loved it. It was the first time we disagreed. So I invited some friends for dinner and asked them what they thought. They all said it was great. I was furious! Now I love it, so much so that the kitchen knows to send extra sauce on the side.

(Hot Scandanavian Christmas Punch)

Prairie Hen, Prairie Oyster I, Prairie Oyster II, Prairie Oyster III