Melissa Hamilton

Sprinkle this fresh take on lemon-pepper seasoning over olive oil-rubbed chicken or steak before grilling or roasting. It's also delicious strewn over grilled or pan-roasted cod or bluefish.

When added either before or after cooking, this aromatic seasoning imparts deep flavor to lamb, beef, pork, or duck.

Try this rub on chicken, fish, or pork, and place some in a salt cellar for seasoning at the table.

This is our version of shichimi togarashi, the spicy Japanese condiment.

Use only the best quality wild salmon in this raw preparation.

Salmon with fresh morels and peas drizzled in cream sauce is a simple seasonal luxury worth indulging in.

This citrus cake is decorated with thin slices of candied orange peel. If you have any left over, roll them in sugar and dip in melted icing for a sweet treat.

Bake this festive spice cake in your favorite Bundt pan or pudding bowl, or feel free to use an 8" springform pan. You can top the cake with Luscious Chocolate Icing or simply dust it with powdered sugar.

Use this dressing to punch up sturdy greens such as escarole or radicchio.

Use good butter, fresh crabmeat, and Meyer lemons and this simple spread will really sing. Can't find Meyer lemons? Substitute 2 tablespoons juice and 1-2 teaspoon zest from a regular lemon instead.

Serve this icing spooned over cake or ice cream.

The success of this simple soup depends on using the freshest watercress available. Choose the full-grown, thick-stemmed variety; it has more of the green's characteristic bold, peppery flavor.

To make the breadcrumbs, tear up a day-old baguette or some crusty country bread and pulse it in a food processor until the crumbs are coarse. If you end up with more than you need, freeze the surplus in an airtight container.

Sometimes all it takes are three ingredients to kick off a party.

The truth is, you can use any supermarket bone-in ham for this recipe, or buy a half ham and cut the recipe accordingly. But considering the holiday occasion, it's worthwhile to get the best cured, smoked, bone-in ham you can find. Special-order one from your butcher or from dartagnan.com (we love their applewood-smoked version).

We cook our chicken in two phases to keep the skin taut and the flesh moist and juicy.

Sometimes we spread jam between the layers; other times we simply dust the cake with powdered sugar.

We use fresh lemon juice for this vinaigrette as often as we do vinegar.

Ginger has anti-inflammatory properties and can also calm an upset stomach. We love the heat it adds to this soup.

Sip this beefy, faintly sweet broth as is, or, to make it even heartier, simmer diced root vegetables and/or little pastas in it.