Beverages

These mussels are a snap to prepare, and make a hearty meal when paired with a loaf of crusty bread to mop up the rich tomato broth. Be sure to buy your mussels the day you make this dish, as they don't keep well at home.

This tender chuck roast makes two meals. Most of the meat is sliced and served with onion gravy, accompanied by egg noodles, and the rest gets shredded and saved for a warm beef salad . You might want to round out the first meal with a green salad or sautéed spinach.

A touch of cream Sherry amplifies the sweetness of the nuts and the squash.

The warm vinaigrette is a pan sauce that comes together in minutes.

Look for pomegranate juice in the juice aisle or fresh juice section of the supermarket.

Sweet and tangy kumquats make this sparkling cocktail extra special.

A splash of vodka or gin transforms this lively punch into a festive cocktail.

The thickness and bitterness of your drink will depend on your chocolate's level of cacao, which varies among brands. We got great results with Ghirardelli, which produced a full-bodied cocoa (our preference for dunking the ginger doughnuts). We also used Lindt to good effect, but needed to add more cornstarch for extra thickening. Chocolate with more than 60 percent cacao will be too bitter.

Flavia Schepmans of New York, New York, writes: "One of many Belgian regional variations, this beef stew hails from my mother's natal city, Ghent." Our associate art director Flavia Schepmans's mother uses American-style beer in this recipe. If you want to try another beer, go for a Belgian ale — an imported pilsner might be too bitter.

Agrodolce, an Italian sweet-and-sour sauce, combines vinegar and sugar. For tender results, be sure to peel off any leathery outer layers from the shallots.

This dessert has been the grand finale for every type of fancy dinner at Highlands, from museum balls we've catered to family Thanksgiving meals to nightly desserts. Buttery sweet potato filling, sweet coconut, and crunchy pecans combine with a dark rum crème anglaise to make a minor classic. This also pairs well with a cinnamon crème anglaise (see Variation).

The milder flavor and softer aroma of Turkish bay leaves are preferable in this dish.

For best flavor and moist, juicy meat, brine the turkey for 36 to 48 hours. If you are planning to brine it in a cooler, plan on needing extra ice. Kosher salt is preferred in most brine recipes for its pure flavor and because it dissolves quickly.