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.

Ruby-Studded Meringue Buttons

These little meringue buttons studded with cranberry and cherry “rubies” and slivered almonds are light as air. They make gorgeous gifts, and are great as little nibbles amidst the rich fare of the holidays.

Chocolate Chip-Candied Bacon Cookies

Chopped Candied Bacon adds little nuggets of savory sweetness to a classic cookie. I like the richness of dark chocolate chips, but semisweet or milk chocolate would be just as delicious. For a really down-home treat, use a mix of chocolate and peanut butter chips. This is a recipe that invites your innovation.

Candied Bacon

Can anything be more decadent than candied bacon? Looking like savory-sweet lollipops, these are wonderful crumbled into cookies, served over ice cream or as a nibble with cocktails.