Dashi

Dashi is about the easiest broth you can imagine, with a delicate yet complex flavor. All it takes is three ingredients and 10 minutes to make.

Manchego and Nutmeg Gougeres

Gougeres are the classic nibble with Champagne. Here, we give them a Spanish spin with manchego cheese . . . try them with a glass of cava.

Umbricelli with Ginger-Chile Sauce

There’s no denying, this pasta takes time; with three people it took close to an hour to roll out an entire batch. But if you’ve got a lot of hands you want to keep busy, it’s a perfect dish. The rolling becomes relaxing as conversation blossoms around the table, turning out thick and chewy strands that get bathed in a simple, spicy sauce. If you’re in a hurry, make the sauce from scratch and sub dried noodles for the homemade ones.

Linguine with Red Clam Sauce

In keeping with the Southern Italian tradition, I added chopped tomatoes and a little wine to Rick Moonen’s recipe from his excellent Fish Without a Doubt. San Marzano are traditional; Muir Glen Organics are terrific, too.

Prime Rib of Beef Au Jus

Nothing is more impressive on a holiday table than a roast prime rib of beef. Ask your butcher to prepare a 12-pound prime rib roast, with the fat cap left on and bones left in.

Revelationary Duck Confit

A simple technique allowing the duck legs to cook in their own juices yields a succulent duck confit that’s lower in fat that traditional versions.

Honey-Drizzled Banana Fritters

This recipe gets its sweetness from turbinado sugar, honey, and bananas, which become delightfully soft and almost custardy. Because it’s traditional to eat foods fried in oil during Hanukkah, look no further if you celebrate this festive holiday.

Carnitas de Lia

These carnitas are based on a recipe by Michele Anna Jordan that I’ve been using for years. Because the pork is braised in its own juice, these carnitas are much lighter than the traditional version.