Make Ahead

Crisp and golden, these juicy pot stickers, stuffed with a classic Cantonese filling, are more than just delicious — they're also a symbol of prosperity for the coming year. Served browned sides up, these pot stickers make for a beautiful presentation.

Coconut milk enhances the taste of the white chocolate; kumquats add tang.

More elegant than jam but just as handy, this compote goes with almost everything.

Joe Miller of Glasgow, Montana, writes: "Though this recipe was introduced to me by a college friend from Anchorage, it originated — generations ago — in Charlotte, North Carolina. Today, it is a Miller family tradition." Featuring the crunch of toffee, the creaminess of chocolate (a combination of milk and bittersweet), and a finishing sprinkle of walnuts, this sweet snack has all the bases covered.

Extremely subtle and very delicate, this special dish, called Buddha's Delight because it's completely vegetarian, is all about texture. The biggest challenge in making it is finding the right ingredients, but the reward is worth the effort. Prepared with fresh vegetables, this recipe is sublime. If you can't find them fresh, don't be tempted to use canned (frozen bamboo shoots and ginkgo nuts are acceptable, however). Traditional Buddha's Delight doesn't call for garlic, but we find it makes all the difference. The recipe also serves 4 as a fabulous vegetarian main course.

These crumbly cookies are extremely easy to make, and they improve with time. We recommend baking them a couple of days ahead — if you can resist the temptation to eat them immediately.

These are big shrimp, the ones that ate the other shrimp. When they opened the cage door after the death match, these are the shrimp that walked out of the ring. Don't turn your back on the grill while you're cooking these — someone's liable to abscond with them.

Get ready for the most deliciously tangy adult nibbles that have ever made you lick your lips. These are not only easy to prepare, but the dough can be frozen and kept for when guests drop by unexpectedly.

We ran many jelly recipes in the 1940s, but this one impressed us the most. Sophisticated and subtle, it makes a light, delicious alternative not only to the shocking-green mint jelly that often accompanies lamb but even to gravy: Try it with any roasted or grilled meat. It's also an indispensable condiment for blue cheese.

Inspired by chef Robert Del Grande of Cafe Annie, in Houston, we combine the succulence of short ribs with the bitter undertones of coffee and the mellow heat of two kinds of chiles, along with maple syrup and lime juice to cut the spiciness. We recommend serving these meltingly tender ribs over soft polenta.

With their light, tangy sesame dressing, these delicious little spinach cakes needn't only accompany a Japanese meal. They also make a delightful prelude to a hearty entrée like steak or chops.

Introduced to England at the beginning of the 20th century by the wife of the British viceroy of India, this soup, enhanced with cream and a touch of curry, was soon turning up in dining rooms across Europe.

Sausage, egg, scallion, and cheese are layered over garlicky "Texas toast" in the heartiest take on savory bread pudding we've ever come across — just the sight of it could stir a cowboy-size appetite. This stick-to-your-ribs breakfast for a crowd can be completely assembled the night before.

Three cheers for any dessert that can be made two days ahead, frozen, and then softened in the fridge while guests and cook alike enjoy dinner. And all the better if it is a truly memorable finale that sets off waves of flavor explosions: sweet meringue, cold ice cream, and puckery lemon curd.

Pozole Rojo Who said you can only enjoy a good rich stew in the depths of winter? Born in the hot climate of Mexico, this melt-in-your-mouth pork and red-chile dish also makes a satisfying but not-too-filling end to a warm summer day.

Masala Dosas
With its fermented dough whirled into a crêpe-like exterior and its rich filling of curried potato, this classic Indian dish achieves a unique balance. The urad dal, black mustard seeds, and curry leaves are available at kalustyans.com.