Michael Graydon Nikole Herriott

This holiday confection is both sweet and salty.

“If you don’t like sardines,” says Gjelina chef Travis Lett, “you’re going to today.” Make sure to ask your fishmonger to remove the center bones for these baked sardines but leave the head and tail intact and serve over pepperonata.

You can find Thumbelina carrots at farmers’ markets. Roast them up and serve them with cumin yogurt.

This fleeting jewel of a winter-time fruit will transport you to a warmer, sweeter place.

Shaking the egg white and other drink ingredients without ice—known as a “dry shake”—helps get the whites foamy without diluting the drink.

Though always delicious in its simple, unadulterated state, shortbread is also ripe for innovation, like this slightly savory version with rosemary and toasted-caraway.

You know how guests always ask what they can do to help in the kitchen? Give them this recipe.

This royal icing recipe is the only decorating icing you'll ever need.

This dough freezes well for make-ahead slice-and-bake convenience.

The honey and vinegar will temper the bite of the greens; check the vinaigrette by dunking a piece of lettuce in it and tasting everything together.

Gjelina chef Travis Lett says that getting a good, dark sear on the Romanesco cauliflower is critical to the flavor of the dish: “There’s a nuttiness when you get that color on it.”

This knobby vegetable has no relation to the artichoke—it’s the tuber of a type of sunflower. Look for small, evenly sized ones so they’ll cook at the same rate and pair with salsa verde.

The great thing about these roasted-almond thumbprint cookies? They can be any shape or size, and the fillings are customizable.

Can’t find Meyer lemons? Mimic their flavor by mixing half lemon zest and juice, and half orange zest and juice.

This easy Snapper Crudo with Chiles and Sesame frees you up to prepare the side dishes.

Bone-in turkey breasts are easy to find, and as impressive as a whole bird when you roast them in butter and herbs.

A whole turkey makes for a great presentation, but it takes a lot of brining, basting, etc., to ensure the breast doesn’t dry out before the legs are done. There is another way—two ways, in fact: Cook the legs and the breast separately, using a different method for each. It’s possibly the greatest holiday-food “Aha!” moment ever.

Adding egg yolks, cream, and sugar transforms a standard crust into something almost cookie-like. Freeze the second crust for later use.