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 fall spice cordial is infused with orange, vanilla, and the heat and smokiness of chipotle for a cold-weather drink that takes the chill off.

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.

This oyster stew is spilling over with fresh, plump oysters. The rich broth is made with both milk and cream. This is a great Thanksgiving and Christmas starter.

Fresh popovers, flavored with ground hazelnuts and zesty herbs, are a Thanksgiving must. Making these popovers is easy because the batter is made ahead then baked off right before dinner.

Mashed potatoes are mixed with root vegetables to make a deeply flavored, satisfying side dish. For the mashed potatoes, use russets or Yukon Gold.

Dream bars–rich, nutty coconut bars–have been called Hello Dolly bars, seven layer bars, and magic bars. But there’s only one true Dream bar.

This is the real thing: an old-fashioned roast turkey. Roasting the turkey using a water-soaked cheesecloth gives the bird crisp skin and moist, juicy meat.

This bread stuffing with bacon, sage, and onions is the perfect accompaniment to all types of roast Thanksgiving turkeys. It’s versatile and can be made ahead.

This grilled vegetable sformato is pretty and filling enough to be a main course. Inside the sformato are peppers, eggplant, tomatoes, cheeses, pasta, and pistachios. It makes a stunning weekend meal.

For this hearty Moroccan tagine, squash, whole shallots, prunes, garbanzos, and almonds are slowly cooked until tender then is served over couscous.