The gimlet is a cocktail that has caused much disagreement. Fresh lime juice, bottled, or, in this case, a combination of both? A great year-round drink.

Gravadlax, or gravlax, is thinly slice and mounded on squares of brown bread. It’s easy to cure your own gravlax at home. All you need are salt, sugar, and spices–and, of course, salmon.

These cheesy, buttery crackers are filled with cheddar cheese, Parmesan cheese, a bit of dry mustard, and a hint of cayenne pepper for heat.

Sassfras, ginger, nutmeg, cloves, and anise found in root beer enhance the smoky, saltiness goodness of this glazed ham. It’s is an ideal holiday meal.

Known as tournedos Rossini, these cuts of beef filet are topped with a slice of seared foie gras and drizzled with an unctuous Madeira wine-truffle sauce.

Soft, warm sweet buns are riddled with cinnamon and drizzled with luscious cream cheese-buttermilk glaze for extra enjoyment at breakfast.

The classic Negroni–a mix of Campari, vermouth, and gin–was supposedly named for Count Camillo Negroni. Here the drink is lightened by adding sparkling wine.

This honey spice bread, filled with fennel seed, cinnamon, cloves, ginger, candied ginger, and, of course, honey, is a great gingerbread alternative.

This pound cake is rich with creamery butter, flecked with vanilla seeds, and sports crispy dark-brown sugary edges. A great Christmas or celebration cake.

This sour cream apple pie is so deep, it’s made in a springform pan. The apple filling is tangy with sour cream, and it’s all topped with the streusel.

Panettone, traditionally served at Christmas, is gussied up here with cranberries and pistachio but. The panettone are made in small molds or coffee cans.

David Leite writes about one of his favorite restaurants: Marco Carnora’s Hearth in NYC, with its unbeatable braised veal breast and incomparable gnocchi.

These gnocchi, soft pillows of potato love, are light and packed with flavor. Serve the gnocchi with browned butter or a tomato sauce. Gnocchi freeze well.

Mallowmores are a homemade version of the popular Mallowmars. Marshmallows sit atop graham cracker circles and the whole thing is dunked in chocolate.

Buttery shortbreads are given an Asian twist with the addition of matcha powder, which is made from green tea. It gives the shortbreads a unique flavor.

The secret to these Christmas caramel-chocolate bars topped with cashews is a crust made from Saltines. They lend an irresistible crunch and saltiness.

Say hello to crumb cakes that are sour cream-enhanced, cinnamon-and-walnut-crumb-topped chocolate cupcakes. These crumb cakes are packed with flavor.

Baked country ham, one of the South’s greatest achievements, is perfect holiday fair. This salty country ham is flavored with mustard, vinegar, and cloves.

Shrimp paste is a classic southern treat. Small shrimp is blended with butter, shallots, and spices. Smear the shrimp paste on biscuits or toast points.

These walnut cookies are made with ground walnuts, giving them a delicate flavor and texture. A zig-zag of chocolate on top lends a festive touch.

This southern dish of chicken sauteed with bourbon has a unusual depth of flavor thanks to a wild mushroom sauce. Serve the chicken with rice or noodles.

Pork loin and sweet potatoes, both of which come into season in autumn, are a classic Southern pairing. This earthy pork dish is served with a rich pan gravy.

Gingerbread pancakes, a perfect holiday treat, are filled with warm spices, including ginger. Gingerbread pancakes are a unique weekend breakfast.

Classic chocolate crinkle cookies get a hit of ginger. These chocolate-ginger crinkle cookies will be the first cookies to disappear from the cookie jar.

Deep, dark chocolate cupcakes are swirled on top with a dollop of creamy butterscotch icing. Serve the cupcakes as an after-school treat or for dessert.