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.

This wintertime salad is composed of salad greens, pomegranates, and tender pears. Sweet and crunchy caramelized pumpkin seeds round out this leafy delight.

Cranberry-orange pecan bread is a holiday morning favorite. Fresh OJ and orange zest add zing while the cranberries lend tartness to the pecan bread.

Bread pudding muffins are just that: bread pudding baked in muffin tins. These smaller, easier-to-handle puddings are great for breakfast—even on the go

Jammers are warm-from-the-oven biscuits with jam bursting from their centers. The biscuits cradle the jam, so there’s jam and biscuit in every bite.

This french molten chocolate cake flows seductive when cut into with a fork. A cinch to make, this molten chocolate cake is an elegant, impressive dessert.

Salmon mousse pinwheels are an elegant way to kick off a tea, cocktail party, or dinner. The pinwheels can be made ahead and sliced just before serving.

Serve these traditional crumpets with butter and jam. Crumpets follow the sandwich course, so be sure to leave room. These crumpets can be made ahead.

This fast, easy fudge has the surprise of cocoa nibs—roasted and crushed cocoa beans. Filled with intense chocolate flavor, this fudge is a cinch to make. It’s a great project to do with the kids.