Citrus

The labor is minimal: Soften the butter and mix in herbs and spices, then chill. But it pays off in so many ways — the butter provides a richness to the pan sauce for the filet mignon and an exotic finishing for the accompanying artichokes and haricots verts.

This moist cake keeps beautifully for a day or two after you make it.

Super-easy to make and packed with flavor. Look for panko in the Asian foods section of the supermarket.

Here, rhubarb becomes a sweet-tart stuffing and sauce for roast chicken. Serve with steamed jasmine rice.

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.

This recipe was created by chefs Slade Rushing and Allison Vines-Rushing of the Longbranch in Abita Springs, Louisiana. It's part of a special menu they created for Epicurious's Wine.Dine.Donate program.

This drink was featured as a Cocktail of the Month.

Inspired by an antipasto that's popular at New York City's Lupa, this substantial salad takes a hearty, rich green that's usually cooked and proves how delicious it can be when served raw.

For something refreshing after a rich meal, look no further than this classic combination of Campari and grapefruit.

Rustic, tangy salmoriglio is the Italian equivalent of chimichurri, the popular Argentinean herb sauce.

Traditional papillote takes time and requires origami-like folding. Here, we use foil to make a no-mess pouch; the fish becomes infused with the flavors of tomato, capers, garlic, and lemon.

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.

Fruit goes formal with a dressy sugar accessory while still staying true to its healthy roots by supplying vitamin C.

With 35 percent fewer calories than sugar cookies, these sweets belong in your holiday cookie jar.

Pamplemousse is the French word for grapefruit, which is one of the main ingredients in this vodka drink.

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.