Fruit

Here, chicken thighs and drumsticks roast on one side of a sheet pan while, on the other, a trio of tomatoes (plum, grape, and sun-dried) intensifies in flavor along with crusty potato and briny olives.

This is probably my favorite dessert in the book. It looks and tastes like you struggled all day, yet from start to finish it takes less than 45 minutes to prepare (and 25 minutes of that is baking).

Rich, thick Greek yogurt cloaks balsamic-scented blackberries for a refreshing, lower-fat brûlée.

Apricots and Spanish chorizo sausage can provide elegance at less than $2 per person!

No southern holiday meal would be complete without sweet potatoes, and this simple twist on old-fashioned candied yams, with the addition of molasses and an orange's juice and zest, tastes bright and full of nuance.

Butter and cream make these crumbly, tart-spiked treasures rich, moist, and tender.

This recipe comes exclusively to Epicurious from Suzanne Tracht of Los Angeles' Jar restaurant and is part of a modern Hanukkah menu.

These bite-sized gems make a divine pop-in-your-mouth snack alongside a robust cup of strong black tea.

Eben Freeman, bartender of Tailor restaurant in New York City, created this Champagne cocktail. As you add the sparkling wine, note how the drink changes color from green to pink. Freeman uses frozen cherries to make a cherry purée, but you can also use all-fruit spread.

This version of a classic South American cocktail was created by Eben Freeman, bartender of Tailor restaurant in New York City.

I have to admit that this idea came to me while watching my young son drop grape halves into a glass of water. Since that day I have been watching him closely for further inspiration.

Jamón Serrano, a salty cured Spanish ham, is the traditional pairing for Manchego cheese. The ham is sold at specialty foods stores and at Spanish and Latin markets, and the cheese can be found at some supermarkets and at specialty foods stores.

A V-slicer or mandoline is the perfect tool for slicing the fennel.

B'stilla, a traditional Moroccan recipe, was the inspiration for this savory pie. The dish consists of a spiced chicken filling sandwiched between layers of crisp phyllo pastry.

Today's new comfort dessert is anything that combines salty and sweet. The Creamsicle-like semifreddo is delicious with the salty, nutty brittle. Keep in mind that the semifreddo needs to be frozen overnight.

There's no better partner for caramel than a nice, crisp apple. Here, that great combination gives added appeal to a simple winter crisp.

Topped with yogurt, these waffles make a great, filling breakfast; with whipped cream, they're perfect for dessert.

Bananas Foster—the New Orleans favorite—in bread-pudding form. The caramel sauce is especially rich and flavorful, thanks to a splash of dark rum.

Buttermilk and cake flour are the secrets to the incredibly light texture of this sophisticated cake with its gooey caramel topping. It's baked in a cake pan on a baking sheet to prevent the dates from getting tough.

Nutty Gruyère is de rigueur for a classic Swiss fondue. Hard apple cider, cider vinegar, and Calvados (apple brandy) give this great version added interest. Kielbasa, apples, and bread are served alongside for dipping— but potatoes are also good. Just steam some new potatoes or fingerlings until cooked but not falling apart, and cut them into wedges. Also, any sausage—not just kielbasa—will do. We like andouille or chicken and apple sausage, too.