Basmati rice is first cooked, mixed with apricots, onion, saffron, cinnamon, and then fried to get a nice crust. Pomegranate seeds give color and sassiness.

Split pea soup is gussied up with bits of smoky ham hocks for a hearty winter meal. The pea soup can be thick or thin. We’re of the thick pea soup camp.

Here are six recipes from chefs and cookbooks authors that help put a sophisticated spin on your Hanukkah meals.

Braised short ribs are a staple in Mario Batali’s restaurant Babbo. This recipe captures the flavors, texture, and succulence of his dish. The ribs are served with pumpkin orzo and a sprinkling of gremolata.

From the beginning of December on through the New Year, glogg–a spiced wine–is served in Swedish homes on festive occasions or when visitors drop by.

New potatoes are fried along with vegetables to make this potato hash. On top are poached egg and salsa fresca. With all these potatoes and eggs, the dish is perfect for weekend breakfasts.

Eggs Benedict is a stalwart classic of brunch menus. This version of the dish adds sliced, rich avocado for variety. Try steamed crab or lobster under the eggs for something different.

Baked apples are smothered in a buttery mix of raisins, pecans, cinnamon, and nutmeg. Make these baked apples as an autumn dessert or for a holiday table.

These tapenades–green-olive tapenade, black-olive tapenade, and sun-dried tomato tapenade–are a great nibble. Vibrant colors, equally vibrant flavors.

This popular Burmese chicken coconut soup features noodles doused in a mild curry sauce with a consistency that’s somewhere between soup and gravy. Delish.

A brief fling in the wok is all that’s needed to cook these delicate pea shoots–also called pea vines. Garlic, chicken stock, and sesame oil lend flavor.

For Thai Basil pork, ground pork is cooked with garlic, shallots, Thai chiles, and sweet basil. Serve white rice alongside mounds Thai basil pork.

These peanut butter cookies are filled with a creamy milk chocolate filling for a taste that takes you back to childhood. The cookies are easy to make and can be filled later.

Simple to make, these festive apple fritters are great for brunch or alongside ice cream for dessert. The secret ingredient of beer not only deepens the flavor of the apple fritters, its bubbles make them light and crispy

This version of Italian nougat mixes cherries and almonds with the classic pistachios. The nougat keeps well and makes a beautiful and very special gift.

These cocktails, flavored with citrus, are great served at a cocktail party or garden party. Herbsaint, created to replace absinthe, lends an anise note.

Hazelnut thyme matchsticks are thin, crisp crackers made with ground hazelnuts, cheese, and butter. The matchsticks are perfect with soup or as a snack.

Cashews are warmed in the oven then tossed in a buttery mixture of rosemary, cayenne, a hint of brown sugar, and salt to make an ideal pre-dinner nibble.

Turkey and fall vegetables stew is a saffron broth. Underneath is toothsome couscous. The vegetables include carrots, parsnips, squash. This dish is hearty and a great way to use up leftover turkey.

This stir-fry is the perfect way to use up Thanksgiving leftovers. Adding some Sichuan and red peppers gives the stir-fry a fiery kick. Serve the whole kit and caboodle over rice for a Black Friday dinner sure to be a knockout.

This Italian pear, basil, and Pecorino Toscano salad is a perfect fall dish. The sweet pears, pungent basil, and meaty Pecorino Toscano play well together.

Think pumpkin pie, but with its Thanksgiving finery on. A streusel topping gives the bourbon-pumpkin tart a special toasted walnut-cinnamon flavor and crunch.

Sticky toffee pudding is a classic holiday favorite. Date cake is smothered with a toffee topping, lending the sticky element to the dessert. The cake is served with a pecan and crème fraîche topping.

This pumpkin cheesecake from Rose Levy Beranbaum is what it says: pure pumpkin flavor. It’s a great autumn treat that’s even better with a drizzle of caramel.

Brussels sprouts are shredded and sauteed until soft then tossed with cubes of ham and toasted pecans. If you hate Brussels sprouts, you’ll absolutely love these.