Winter

For this dish, balsamic vinegar adds the sweetness needed to balance the sharp flavor of red wine vinegar.

We get a little weak-kneed with delight around cakes, particularly cakes whimsically shaped to look like something else—in this case, a Yule log. Made famous in France as Bûches de Noël, these sheet cakes, filled, rolled, and frosted to look like the trunks of trees, complete with the stumps of sawed off branches, provide creative cooks the very real opportunity to play with their food. Want a few woodsy meringue mushrooms made from meringue to continue the conceit? Why not? No offense to the French, but we think this Italian version, brushed with an espresso syrup, filled with whipped cream lightened mascarpone cheese, and encased in a serious chocolate ganache, which lends itself well to sculpting, is just about the best we've ever had. Buttercream frosting is good—we know only too well from licking many bowls of it clean—but ganache is easier to make and even better to eat! Editor's Note: This recipe is part of Gourmet's Modern Menu for A Christmas Classic. Menu also includes Herb-Crusted Beef Rib Roast with Potatoes, Carrots, and Pinot Noir Jus and Green Beans with Caramelized Pecans .

If you're trying to incorporate more dark leafy greens into your meals, Swiss chard is a great starter vegetable. It cooks quickly compared to kale and collards, and the stems are as delicious as the leaves. In fact, the stems are the prized portion of the plant in Provence, and that's not something kale or collards can brag about. We prefer green Swiss chard in this recipe because it cooks up a brighter green than red or rainbow chard and the stems are more tender, but if you can't find the green, don't hesitate to use other chards. Editor's Note: This recipe is part of Gourmet's Modern Menu for A Hanukkah Feast. Menu also includes Salmon with Potato "Scales" and Apple Fritters with Orange Glaze .

A light and flaky puff pastry crust is what makes this pot pie the ultimate. It’s a great way to turn leftover chicken and veggies into a whole new and delicious dish.

Try something new this year. Slivered almonds and sun-dried tomatoes add a delicious twist to this stuffing recipe that’s the perfect pair for a moist roasted turkey.

This show-stopping pork roast features exquisite taste and elegant presentation, but the reason it’s one of our favorites is that it’s so easy and reliable—you’ll get great results every time.

Potatoes cooked in chicken broth are mashed with just the right amount of butter, cream, chives and bacon to make an irresistible side dish.

The eight days of Hanukkah, the Jewish celebration of lights, honor the sacred lamp in the Holy Temple, which burned for eight days even though it only contained enough oil for one. Traditionally, many Hanukkah foods celebrate the oil in addition to the light. One of the most common is the jelly doughnut, known as sufganiyah. The word derives from the Hebrew word for "sponge," an apt description for the texture of the doughnuts. I think they are more accurately "pillowy."

This show-stopping pork roast features exquisite taste and elegant presentation, but the reason it's one of our favorites is that it's so easy and reliable - you'll get great results every time

Try something new this year. Slivered almonds and sun-dried tomatoes add a delicious twist to this stuffing recipe that's the perfect pair for a moist roasted turkey.

Blanching the mustard greens and kale ahead of time both softens them up and helps keep their color.

This tart (pronounced FISH-deh-kakah) has a moist, cakelike filling. For the best flavor, forgo pre-ground cardamom; take the time to shell and grind whole seeds. Hesitant about rolling out pie crusts? This recipe is for you; the crust is simply pressed into the pan.

A light and flaky puff pastry crust is what makes this pot pie the ultimate. It's a great way to turn leftover chicken and veggies into a whole new and delicious dish.

Potatoes cooked in chicken broth are mashed with just the right amount of butter, cream, chives and bacon to make an irresistible side dish.

Epicurious member Benjamin Tevelow of Woodside, New York, offers this easy and delicious vegetarian chili, which will satisfy even those who live for bacon. To simplify the recipe, throw this hearty chili in a slow-cooker. Simply sauté the onion, garlic, and spices in a pot, transfer that plus the other ingredients to the cooker, and cook for four hours on medium heat. Green onions, cilantro, sour cream, and grated Cheddar cheese combine for a tasty garnish.

With tender acorn squash, salty pancetta, a pungent and tart vinaigrette, and bitter chicory, this hearty salad is layered in flavor and texture. It will take you through all of winter, and would fit perfectly on most holiday buffets. You can use other winter squashes, including butternut, and bacon or prosciutto can easily stand in for the pancetta.

While this recipe calls for the common butternut and acorn squash, you can also use other varieties, such as kabocha, delicata, and pumpkin—just avoid stringy spaghetti squash. If you aren’t comfortable peeling uncooked squash with a paring knife, just cut the squash into quarters, drizzle with some olive oil, toss with a few garlic cloves, and roast until soft enough to scoop out the flesh. Lastly, don’t forget the croutons, which make the soup a standout.

Homemade hot cocoa is in a category all by itself, and once you try this rich, vanilla-infused version developed by cookbook author Tracey Seaman, you’ll find just how much is missing from the store-bought variety. Use the highest-quality chocolate and vanilla you can find—Valrhona, Lindt, and Ghirardelli are all great options. And if you really love the delicate warm notes of vanilla, go ahead and use the full bean. Turn this decadent treat into an edible gift with decorative canisters, crocks, jars, or even cellophane bags, then trim your presents in festive ribbon and attach gift tags with the serving directions.

Layers of potatoes smothered in cheese and mushrooms provide cozy comfort at any winter or holiday meal. This side—rich and creamy on the inside, toasted and crunchy on the top—will definitely warm you on a cold night. Gruyère cheese, sweet and salty, affords this dish its smooth texture, while the mushrooms add a distinctive flavor that will keep the family asking for seconds.