Gluten Free

The eight days of Hanukkah, the Jewish celebration of lights, honor the sacred lamp in the Holy Temple, which burned for eight days even though it only contained enough oil for one. Traditionally, many Hanukkah foods celebrate the oil in addition to the light. One of the most common is the jelly doughnut, known as sufganiyah. The word derives from the Hebrew word for "sponge," an apt description for the texture of the doughnuts. I think they are more accurately "pillowy."

This gluten-free spritz recipe makes about eight dozen. Yes, you read that right—eight dozen. And the cookies are quick to prepare and ideal for giving as gifts or bringing to cookie parties. You can serve the baked cookies plain or decorate them any number of ways. I like to slather melted chocolate between two cookies for an elegant sandwich cookie. It's also fun to drizzle melted chocolate over the tops. You can also sprinkle the cookies with colored sugar or decorate them with royal icing.

With a tropical flair really sweetens things up. Chop fruit in advance; assemble day of. Done!

And they're almost too good. Almost. Prep the patties the day before, then cook them quickly just prior to serving.

With a savory salad. Dress kale a day ahead; toss at the table.

Low-fat yogurt with fresh oranges is a quick, sensible alternative to an ice cream sundae; the red wine gives the caramel a fruity acidity.

The subtle seasonings in this simple stew won't overwhelm the delicate lobster meat.

The classic technique of covering simmering vegetables with a parchment-paper round (known as a cartouche) yields perfectly moist, evenly cooked pieces.

The fried olives used to garnish this colorful salad just might become your new favorite. Try scattered over crostini or salads.

Browned edges mean great flavor for this side. If the squash hasn't browned, roast it a little longer.

These peel 'n' eat chestnuts are truly finger-licking delicious. Make sure to score the nuts deeply so that the peels will open as they roast.

Potatoes cooked in chicken broth are mashed with just the right amount of butter, cream, chives and bacon to make an irresistible side dish.

Roasting the carrots intensifies their sweetness.

Holiday spiced nuts meet the candied street-cart variety. Send any extra home as gifts for your guests.

Unlike your traditional holiday ham, fresh ham is uncured and unsmoked. We pack it in an herb cure for several days for incredible flavor and juiciness. When roasted, the skin transforms into addictive, crispy-sweet cracklings that may cause fighting among guests.

Rich, chocolaty cocoa is poured over a scoop of peppermint ice cream for a kid-friendly twist on the Italian espresso- ice cream dessert.

Greek yogurt gets transformed into a bright fresh cheese in this Middle Eastern-style dish. Spread it onto toast with jam for breakfast, or serve as part of a cheese platter.

The trick to making these cookies is to go low and slow—both on the stove-top and in the oven—to prevent the egg whites from scrambling.

Wild mushrooms add depth of flavor to this take on the French classic. Make sure your bacon isn't too smoky; it could overwhelm the dish.

Roast these sweet, tangy carrots—a perfect foil for the deliciously fatty rib roast—while the beef rests.