Keto

"If you don't like sardines," says Lett, "you're going to today." Make sure to ask your fishmonger to remove the center bones but leave the head and tail intact.

The tart sweetness of the pomegranate cuts through the richness of the lamb.

If you like, after carving the roast, separate the bones into individual ribs and pop them back in the oven to crisp up. Then fight over them with your guests.

This glaze also makes for an addictive tray of chicken wings. Use the same weight and method as for the ribs, but reduce final cooking time by 10 minutes.

This recipe calls for a quartered chicken, but you can use three pounds of thighs, breasts, or drumsticks if you prefer.

This knobby vegetable has no relation to the artichoke—it's the tuber of a type of sunflower. Look for small, evenly sized ones so they'll cook at the same rate.

English short ribs are cut lengthwise along the bone, so the meat sits on top. With a day or two of notice, any butcher should be able to cut them to order.

It might seem like a long time, but cooking the bacon until it's welldone means it'll stay crisp at the table.

Tender and richly flavored, this roast is a hearty crowd-pleaser to serve for Hanukkah (or any cold night).

Letting the roast sit at room temperature will help it cook more evenly; starting it at a higher temperature jump-starts the browning process.

NOTE You will probably have some brisket left over (unless your friends eat like mine!). It reheats beautifully and is also great for sandwiches and hash.

Created by Epicurious member Kathe Miller from Chelan, Washington, this beautiful salad has a wonderful presentation as well as a rich taste. Try it as a starter, or as a satisfying lunch. Miller recommends pears that are tender but crisp, giving the salad a divine texture and bite that is at once crunchy and juicy.

This heirloom family recipe has the distinctive allspice aroma of the cooking of my hometown, Santiago de Cuba, the only part of Cuba where this complex spice is used in a pork marinade. The combination of cumin and allspice is especially characteristic of my family's cooking. Originally a Christmas dish, cerdo brujo is now one of the most popular dishes at my restaurant Zafra, where we celebrate Christmas every day.

Cook turkey legs separately from the breasts and be prepared for the greatest holiday-food “Aha!” moment ever.

Sure, it's optional, but trust us—you really want to make this.

This cut of pork can be very lean, so take care not to overcook it or it will be dry. Ideally, it should still be a little pink in the center.