Graham Elliot

The tomato jam makes this sandwich: Its honey and vinegar give it sweetness and bite! —Elliot

Chef Graham Elliot, of restaurants Graham Elliot and Grahamwich in Chicago, shared this recipe as part of a Tree-Trimming Party Menu he created exclusively for Epicurious. The hearty winter dish conjures memories of childhood, with a comforting mix of red meat, mushrooms, cream, and dumplings. If you need to save time, store-bought egg noodles can be used as a substitute for the spaetzle. Black trumpet mushrooms tend to be very dirty from the forest floor. They should be rinsed multiple times before being considered clean. Once rinsed and cleaned, let them rest and drain on a rack or dry towel.

Chef Graham Elliot, of restaurants Graham Elliot and Grahamwich in Chicago, shared this recipe as part of a Tree-Trimming Party Menu he created exclusively for Epicurious. Inspired by the spiced snacks served at German Christmas markets, this popcorn combines the sweetness of caramel with savory, salty nuts. The caramel sets quickly, so have all your ingredients and tools ready to go, and try to work as quickly as possible. If you're strapped for time, you can use microwave popcorn or even store-bought.

Chef Graham Elliot, of restaurants Graham Elliot and Grahamwich in Chicago, shared this recipe as part of a Tree-Trimming Party Menu he created exclusively for Epicurious. Here's a salad that puts a twist on classic holiday flavors. Homemade smoked marzipan mingles with crisp prosciutto and caramelized figs on arugula dotted with a ricotta cream. If your ricotta is on the wet side, see our instructions for how to drain it, an important step before making the cream. The marzipan can be made up to five days in advance.

Chef Graham Elliot, of restaurants Graham Elliot and Grahamwich in Chicago, shared this recipe as part of a Tree-Trimming Party Menu he created exclusively for Epicurious. Elliot calls this soup one of his favorites. It's a reinvention of a traditional butternut squash soup, using pumpkin pie as inspiration. The pepita streusel makes the "crust" of this soup, while the cinnamon marshmallows carry the spice. Both the soup and streusel can be made up to three days ahead.

Chicago chef Graham Elliot uses aromatic makrut lime leaves to make this sparkler from his sandwich shop, Grahamwich. They're sold frozen, and sometimes fresh, wherever you buy Thai groceries. If unavailable, substitute an additional 1/2 teaspoon lime zest for each lime leaf.