PanettoneThe book is called Nick Malgieri’s Bread: Over 60 Breads, Rolls and Cakes Plus Delicious Recipes Using Them, but you’ll love it as much for the desserts, salads, and soups as for the wonderful breads.

This is a luscious collection—mouthwatering delights with every turn of the page. It’s the perfect choice—and a great gift—for anyone who’s ever wanted to bake bread but feared it was too difficult, messy, or costly. Malgieri, director of the baking program at the Institute of Culinary Education in New York and the author of nearly a dozen cookbooks, demonstrates that nothing could be farther from the truth.

He offers recipes for breads and sweets for holidays and for every day that can be made without special equipment and without toil and trouble, and he shares delicious accompaniments to the breads, such as Tuscan Mushroom, Tomato & Bread Soup; dishes made with bread or breadcrumbs, such as Mexican-Style Meatballs and Sicilian Pasta With Breadcrumbs; and extraordinary sandwiches such as Tortas de Carnitas or the Miss Baltimore Crab Cake Sandwich.

Read more: Dessert Recipe for Holidays

Sauteed-ChestnutsOf course you can roast them on an open fire, but save some of the season’s chestnuts for these great recipes by Chef Jonathan Dixon.

Sautéed Chestnuts With Brussels Sprouts

Serves 6

12 to 14 ounces roasted and peeled chestnuts (See Note)
11/2 pounds Brussels sprouts, stems trimmed
2 tablespoons olive oil
1 slice bacon (optional)
2 tablespoons minced shallot
1 to 2 cloves garlic, minced
2 tablespoons honey, stirred into 2 to 3 tablespoons warm water
1/4 cup minced parsley (optional)

Read more: Chestnut Recipes

Chocolate-SpiceSugar and Spice and Everything Nutty

When the holidays roll around, many kitchens are filled with the aroma of sugar and spice as seasonal nut recipes are revived once again. The tradition goes back to a time when something as expensive as nuts and spices could be only a rare treat, so what better time of year to indulge than at the holidays? For me, any time of year is perfect for enjoying tree nuts, especially now that we know how healthy they are, replete with health-giving fats (including omega oils), plus antioxidants, protein, fiber, and a big portfolio of minerals.

The following favorites include a bourbon- and chili pepper-laced extravaganza I created in a fit of nutty passion; a recipe from my little sister, Laurie, that her friends are begging her to mass produce; and one based on a recipe from my brotherin-law Stuart’s mom, Rita—a true baking goddess.
Read more: Nutty Recipes

Savory-Bread-PuddingSavory Bread Pudding

Serves 6 as a side, 4 as a main dish

2 to 3 tablespoons grapeseed or other neutralflavored oil
2 medium onions, sliced
2 cloves garlic, minced
1 large bunch kale
3 cups low-sodium chicken stock
1 baguette, at least one day old, cubed
1 cup shredded sharp cheddar cheese
Salt and pepper to taste
3 sprigs fresh thyme

Heat the oil in a large skillet over medium heat. Add the onions and garlic and sauté until the onions are soft and translucent.
Remove the tough lower stalks from the kale. Wilt the kale, either by blanching it in boiling water or, preferably, sautéing it over medium-high heat in 1 tablespoon of oil. Allow to cool and roughly chop into small pieces. Set aside.
Preheat oven to 300˚F.
Heat the stock until just boiling. Place a layer of the onion mixture on the bottom of a medium-sized casserole dish.
Read more: Bread Recipes

Quinoa-TabboulehMediterranean Side Show

Decorate your Thanksgiving table with these Mediterranean side dishes.

Let’s face it, many of the calorie-laden side dishes served at Thanksgiving feasts are far from nutritional bell ringers. This means too many servings of butter-laden mashed potatoes or fat-bomb green bean casserole can leave you with extra winter insulation on your midriff. So why not put tired unhealthy side dishes on the back burner and rustle up a few infused with Mediterranean flavor.

A growing body of research shows that the famed Mediterranean diet, replete with vegetables, olive oil, legumes, and whole grains, has all the components to fight disease and keep your waistline from bulging after your turkey dinner. Case in point: A 2012 study by researchers in France found that subjects who adhered to a Mediterranean style of eating had lower waist circumferences, blood pressure, and blood triglycerides, all of which reduce
heart disease risk.
Read more: Mediterranean Side Dishes

Paprika-Lemon-TurkeyEvery holiday season, the “what to do with leftover turkey” recipes come out. And while there’s nothing wrong with that, let’s face it—too often, it’s turkey and cranberry sauce sandwiches or turkey chowder, and they all start with an old-fashioned roast turkey.

This year, we decided to spice things up a bit. Starting with a preserved lemon turkey of Tunisian influence, we then turn its meaty remains into a Provençal-inspired salad, a fast Anglo-Indian entrée, a Mediterranean-style sandwich, and a tortilla soup built on a simple roast turkey stock recipe that you’ll want to turn into a family standby—one that would be right at home on a table in central Texas.

Dessert? Well, let’s stick to tradition here and roll out the pumpkin pie!
Read more: Left Over Turkey Recipes