Bon Appétit

This is a soft-style version of chilaquiles, tortilla chips sautéed with chiles and meat and topped with melted cheese. Crema mexicana, a cultured Mexican cream, is available in the cheese and deli section of many supermarkets and at Latin markets.

Traditionally, gremolata is made with parsley, lemon peel, and garlic. Here, Parmesan adds richness and pecans add crunch.

Blood orange juice gives the dressing great flavor and color. If you can't find it, use 1/2 cup pomegranate juice mixed with 1/4 cup regular orange juice.

Sweet caramelized onions and pungent blue cheese make a good pair in this simply elegant appetizer.

Who says a gratin has to arrive on the table in a baking dish? In this version, the potatoes, spices, and cheese are layered and baked in a springform pan, giving the dish a cake-like look.

A topping of crunchy chopped chocolate-caramel toffee and a ring of candied pecans complement the sweet nuttiness of this pie's classic filling. It's a lot. But isn't that what you're looking for in pie? 

Spiked with fragrant lemon and orange peels, and garnished with an orange liqueur–infused whipped cream, this pumpkin pie is full of refreshingly bold flavor.

This stuffing pairs perfectly with roast turkey.

A creamy frozen eggnog mousse layered with paper-thin sheets of crisp chocolate. Be sure to make the chocolate disks and lace before making the mousse filling.

These delicious ravioli come from the hot Buenos Aires restaurant Social Paraiso. Freezing the Brie for 20 minutes will make trimming the rind easier.

A classic Christmas bread from one of Buenos Aires's most famous bakeries, Las Violetas.

Fresh, sprightly — and so easy to make.

Leaving the skins on small red-skinned potatoes adds wonderful color and texture and makes this dish even easier to prepare.

This comforting side would also be great for brunch.