Fruit

Served with small scoops of ice cream and a pink-hued syrup, this fruit-filled dessert delivers a glorious finale to a special dinner. Strudel dough looks more difficult to make than it really is. The secret is using bread flour, a high-gluten flour, which allows you to stretch a small amount of dough over a large surface.

Editor's note: The recipe and introductory text below are from Feast: Food to Celebrate Life, _by Nigella Lawson._I'm not really one for cocktails and pitchers of funny drinks, but I came up with this a few years back and it was so good and the color so festive, I just had to go with it.

Editor's note: The recipe below is from Ming Tsai's book, Ming's Master's Recipes. Use 1 cup of glaze as a dipping sauce for Ming Tsai's pork potstickers and cranberry-crab rangoons and the other cup to make his braised short ribs.

Editor's note: This recipe is from Ming Tsai's book, Ming's Master Recipes.

This zesty cocktail is a customer favorite at Blue Ginger restaurant in Wellesley, Massachusetts. Chef Ming Tsai included the recipe in a special menu he created for Epicurious's Wine.Dine.Donate program.

Editor's note: The recipe and introductory text below are from The Fannie Farmer Cookbook by Marion Cunningham. To read more about fruitcake, see the related Daily Dish. Every kitchen file should have a recipe for a distinguished dark fruit cake. This is as good as any to be found.

This recipe can easily be halved to make one pie. It's great with whipped cream.

Begin marinating the olives at least two and up to five days ahead.

The sweet grapes and tangy capers work beautifully with the fish.

Simply pour this rich dressing over wedges of crisp iceberg lettuce or quartered heads of romaine for a salad, or use it as a dip for crudités.

This recipe yields extra gingerbread — enjoy it with a cup of tea or coffee.

Start this at least one day before serving.