Make Ahead

This light starter can be prepared ahead of time and is a smart alternative to fussy holiday hors d'oeuvres. It has an unbelievably fresh flavor, even when made with frozen soybeans.

A few fresh vegetables and a leftover turkey is all you'll need to create this phenomenal soup — perfect for cold nights and holiday nostalgia.

This jam has all the kid-friendly sweetness you remember, but with lovely floral notes and a thick consistency that come from using Concords at their peak.

Nobody is indifferent to sea urchin roe: You either love it or hate it. Personally, its rich and sexy taste is my favorite flavor on earth. Until I tried the extraordinary mousse invented by Jean-Georges Vongerichten, I preferred it raw. Now I know better. The best sea urchin roe comes from southern California, and is sold in little wooden trays at Japanese markets. It is extremely fragile. It's important to use very fresh roe with a clean, ripe, rather fruity scent.

Missy Johnson of Fairway, Kansas, writes: "My husband and i had a wonderful spiced banana ice cream at bluestem, in Kansas City, Missouri. Do you think the pastry chef would share the recipe?"

You'll have more spice rub than you need for the Grillades . Try this seasoning on fish, pork, or beef dishes.

What to drink: Try these with a lightly chilled Oregon Pinot Gris.

The Lenz Winery, one of the oldest on Long Island, has had the same winemaker, Eric Fry, since 1989. Fry's mantra is "Ripe fruit!" — and hows in the Lenz Cabernet Sauvignon. The wine has an amazing concentration of flavors, an intense raspberry and black-cherry nose, and smooth tannins that provide a long finish. In short, it's a perfect partner for Fry's deeply flavored venison stew. In this satisfying harvest dish, venison is browned, then oven-braised in wine. Fry puts any leftovers on a roll for lunch.

Even easier: The base for this ice cream — a warm orange custard — is equally delicious with the Apple-Raisin Crumble. Instead of turning it into ice cream, just spoon the warm custard over each serving.

This luxurious soup soothes on a wintry day, warming the palate with rich duck confit, sweet root vegetables, and earthy barley. Pearl barley, by definition, has had some of its bran removed, but we found that different brands varied widely. Higher-fiber varieties will have a slightly longer cooking time.

This recipe makes more broth than you will need for the Sea Urchin Mousse . The leftover broth freezes well — use it for making soups or stews.

This wheat loaf is nothing like your standard "health bread" — the oats make it soft and slightly sweet, ideal for sandwiches or buttered toast.

Brussels sprouts, sliced very thin, result in an unbelievably delicate slaw. If you have a really sharp knife and good skills, you could slice the Brussels sprouts by hand, but it's much easier to use an adjustable-blade slicer. Since walnuts are fresh and in season, Waxman uses just-shelled ones in this salad. Pecorino Romano varies in saltiness; you may want to add a little more than we call for here.

Often served with summer rolls or grilled meats, this sauce is also great over rice.