Nutmeg
Stuffed Nanking Brined Turkey with Five Treasure Sweet Rice
Be sure to start soaking rice 4 hours before preparing stuffing.
By Susanna Foo
Baked Bananas
Nothing melts in the mouth like baked bananas. Served with any kind of cream topping, it is a simple, unsurpassed dessert. Adjust the ingredients and flavors to your personal taste.
By Lucinda Scala Quinn
Cauliflower Mousse
Food editor Paul Grimes found this elegant mousse, adapted from a recipe in Gourmet's own Bouquet de France written by Samuel Chamberlain, a delicious classic. And the simple procedure means you can enjoy it—preferably with roast beef or a hearty stew—without putting in endless work.
Apple and Walnut Whole-Wheat Bread Pudding
Beware of packaging announcing a product is "100 percent wheat" — this designation can be used on foods made with refined wheat flour. To be sure of a product's nutritional value, read labels carefully: The first ingredient should be a whole-grain product. Check the fiber content — if the product doesn't contain a minimum of three grams per slice, you are probably dealing with an impostor.
By Melissa Clark
Hot Buttered Rum Cheesecakes with Rum-Caramel Sauce
Three gifts in one: a mini cheesecake, the pan it comes in, and a jar of homemade caramel sauce on the side. Keep in mind that the cakes need to chill overnight.
Eggnog Ice Cream
Even if you're not an eggnog lover, you're going to love this custardy ice cream. Freshly grated nutmeg and the rounded complexity of dark rum lend it a rich flavor — plus a lovely aroma that will put you in the holiday spirit while you make dessert.
Spiced Banana Ice Cream
Missy Johnson of Fairway, Kansas, writes: "My husband and i had a wonderful spiced banana ice cream at bluestem, in Kansas City, Missouri. Do you think the pastry chef would share the recipe?"
Onion and Bacon Tart
Every visitor to Paumanok Vineyards enjoys a warm welcome from owners Ursula and Charles Massoud. She learned viticulture in her parents' vineyards in Germany; he taught himself to make wine when his job with IBM took the family to the Middle East. Ursula, who is known for her outstanding comfort food, pairs Paumanok's semi-dry Riesling with an onion tart she makes at harvest time. "It's traditional in my hometown to serve it when the Riesling juice is still fermenting. The sweetness of the onions matches the sweetness of the new wine."
Savory Farro Tart
Farro is often said to be the Italian word for "spelt," but it is actually a different strain of wheat.
Mike's Milk Punch
Try this frothy, creamy cocktail instead of eggnog to kick off your Christmas festivities.
Spiced Christmas Coffee with Brandied Whipped Cream
Make hot chocolate for the kids. Top it with whipped cream and add a cinnamon stick.