Molly Stevens

Rillettes—a spread made from meat or fish that's traditionally cooked in fat—is a fitting way to kick off Christmas dinner. This lighter take still feels indulgent but comes together quickly.

Roasting brings out fennel's sweet side.

You'll find pomegranate seeds at markets and at specialty foods stores.

To add richness, sauté three ounces sliced pancetta until crisp; crumble over before serving. Varietal honeys are available at specialty foods stores and online at chefshop.com.

This is a fresh twist on green beans amandine. Marcona almonds, from Spain, are more tender than California almonds and are usually sold roasted and salted. Look for them at specialty foods stores and online at tienda.com.

If you've never had rutabagas, here's a great way to try them. Ginger-roasted pears add sweetness and a touch of spice—the perfect balance for this earthy root vegetable. Slice one extra pear and roast it (with the cubes) to use as garnish.

Chestnuts play deliciously against roasted grapes. Roasted chestnuts in jars can be found at some supermarkets, at specialty foods stores, and online at markys.com or mastercaviar.com.

Squash is often sold already peeled and seeded, making this recipe even easier.

Thinly sliced brussels sprouts are sautéed with shallots in this comforting hash.

Why you'll make it: Because it's tuna done differently, and a spicy Asian take on kebabs.

Why you'll make it: Because it's that dinner-party dish that's as do-able as it is drop-dead gorgeous. Call your meat market ahead to order a boned, butterflied leg of lamb, and ask that the thickness be as even as possible (two to three inches thick). Start the lamb the day before; it needs to be refrigerated overnight covered with the rub.

Why you'll make it: Because its tart and spicy cream topping does butter one better. Stubborn strands of corn silk are most easily removed by rubbing with a damp paper towel, or even with a little oil.

Feel free to swap in store-bought pizza dough here—the most important part of the recipe is grilling the pies.

Why you'll make it: Because it's as good as a lobster roll in a simpler-to-make easier-on- the-budget package.

Why you'll make it: Because it's that one easy, really delicious recipe for barbecued chicken that every cook needs. Grilling bone-in chicken takes a bit more time than boneless, but the flavor payoff is worth it. Stay close to the grill and flip the pieces every six to eight minutes. Rub spices on the chicken at least six hours ahead.

Why you'll make it: Because it's the simple version of the omelet, and works as well for breakfast as it does for lunch, a late dinner, even with drinks.

Why you'll make it: Because it's everything that's good at the market right now in one good-for-you salad.

Why you'll make it: Because it's the tastiest way we know to use up all those ripe tomatoes you've got at the ready. The flavors of cold soup become muted once the soup is thoroughly chilled. Before serving the gazpacho, check the salt and vinegar and then adjust them, if need be.

Why you'll make it: Because it's the classic side salad reconsidered, with lush peaches standing in for tomatoes.