Gourmet

Roasting the wings before tossing them with this tangy glaze is our secret to getting crisp skin.

Think of this dish as a sloppy joe with a corn bread and Cheddar crust — a welcome twist to an American classic.

Once separated from the ribs, the pale green leaves of the under-appreciated Napa cabbage are delicate and mild. Tossed with a lemony dressing, creamy avocado, and tiny tomatoes, they make a great cold-weather salad.

The red stems and green leaves of Swiss chard may hint at Christmas, but once you taste them with feta and currants, you'll want to cook this dish throughout the winter.

These spoons add a hint of peppermint when stirred into a cup of hot cocoa.

A tahini-based dough is rolled in gold- or silver-dusted sesame seeds for eye-popping cookies that melt in the mouth. (They're just as delicious if you skip the fancy gilding.)

A nibble around the edges yields a rich and gently sweet mouthful; the center is packed with pleasantly tart plum jam.

Dainty pink cookies sandwiched together with a silky ganache look as if they belong on a restaurant's petits fours plate. In fact, the perfect little rounds can be made with a makeshift pastry bag.

These buttery, crisp tuiles are made with tea and honey — the Earl Grey lends a sophisticated note of bergamot — and taste wonderful with an afternoon cuppa.

This recipe originally accompanied five-spice gingersnaps.

Typical gingersnaps lean toward the soothingly plain; these are the opposite of that, spicy with chewy crystallized ginger and aromatic with Chinese five-spice powder. Left unadorned, the cookies will continue to crisp over time; iced, they become softer and more cakey.

With their ruby cranberries and glittering sugar edges, these cookies look labor-intensive. But they're actually a host's best friend — keep the dough in your fridge, and they can be baked and served in half an hour.

These classic rich, chewy cookies crack — or, yes, crinkle — as they bake. Hazelnuts, cocoa, and chocolate come together to make them particularly potent.

Wonderfully festive and fun, these candied star-shaped chips — a favorite among children — have a slight tropical flavor that makes them a sunny treat with or without the strudel.

Served with small scoops of ice cream and a pink-hued syrup, this fruit-filled dessert delivers a glorious finale to a special dinner. Strudel dough looks more difficult to make than it really is. The secret is using bread flour, a high-gluten flour, which allows you to stretch a small amount of dough over a large surface.

We were surprised at how many different varieties of gorgeous red lettuces and red greens we were able to find to create this visually stunning salad. Tossed with a simple vinaigrette, it is a lovely counterpoint to the richness of the meat and potatoes.

We know they're a pain to peel, but we promise that these jewellike pearl onions are worth it. Cooked until just tender, they make a dazzling addition to the meal.