5 Ingredients or Fewer
Cod with Herb-Stuffing Crust
Complete the entrée with roasted red-skinned potatoes and boiled green beans. Serve pumpkin cheesecake for dessert.
Green Beans with Crushed Almonds
This side dish would be a perfect way to round out a meal of leftover roast chicken (or a bird from the local deli).
Beef Tenderloin with Garlic and Brandy
This recipe can be prepared in 45 minutes or less.
By Maria Thomann
Dried Apricots with Goat Cheese and Pistachios
To ensure you get moist, beautiful-looking apricots, avoid those sold in boxes and bags that you can’t see through. If you buy Turkish apricots, keep in mind that they’re usually sold pitted but whole and, unlike most California apricots, will need to be halved horizontally.
Chocolate-Orange Truffles with Almonds
The sophisticated chocolates are deceptively easy to make and are particularly nice with coffee (and Cognac) after a special meal.
By Michael Rosloff
Steak with Shallot-Merlot Sauce
The 1766 Tavern at Beekman Arms teams this delicious steak with grilled onion rings.
By Tony Nogales
Larry Forgione's Rice Pudding Crème Brûlée
By Larry Forgione
Plantains with Balsamic-Basil Glaze
No backyard barbecue is complete at the Rodriguez household without some of these plantains. Once you have tried them, you'll feel the same way. The important factor here is to choose plantains that are neither too green nor too ripe. Only the yellow and sweet but firm ones will do, the ones that are called "pinton."
By Douglas Rodriguez
Chicken Sausage with Cabbage and Onion
Supermarkets, as well as butcher shops, sell a variety of chicken sausage — just use your favorite.
Sauteed Kale
If you're planning to use the leftovers to make the fried rice with pork and kale , reserve 3/4 cup of this sautéed kale.
Sauteed Haricots Verts, Red Bell Peppers, and Pine Nuts
It wouldn't be Christmas without some red and green on the table.
Roasted Beef Tenderloin Wrapped in Bacon
The roast can be prepped one day ahead. What to drink: A robust, medium- to full-bodied red, such as an Italian Barbera. Susan Simon also recommends a Carlo Hauner 1998 Rosso Antonello (made with Sangiovese and Nero d'Avolo grapes); it's produced on the Italian island of Salina.