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Herbed Fillet of Beef with Tomato Madeira Confit

You'll find this tenderloin a wonderful change of pace—since it's not seared before cooking, the tenderness extends all the way through the crust (and it's less work for the cook). A woodsy suggestion of rosemary on the meat's surface is underlined by the lusciously savory, almost jammy tomato confit.

Bloody Mary Shrimp

Shrimp cocktail meets everyone's favorite Sunday-morning drink. In other words, this is a vodka-infused shrimp cocktail in a spoon.

Green-Bean and Prosciutto Negimaki

It looks like a Japanese roll—but it's not! Green beans stand in for the traditional scallion; thin slices of prosciutto replace beef.

Poblano Cream Soup

This soup, served hot in a shot glass, is wonderfully warming, and the spicy heat from the chiles will wake up your taste buds. It's a great way to kick-start some festive conversation.

Galician Pie

Editor's note: The recipe and introductory text below are from 1080 Recipes by Simone and Inés Ortega. Empanada Gallega

Cranberry Fennel Stuffing

This sweet and savory stuffing can be made two weeks ahead and frozen. Defrost it in the refrigerator the night before Thanksgiving.

Chicken and Dumplings

This old-fashioned winter dish is the soup equivalent of a hot toddy. Use a wide pot so the dumplings don't stick together.

Pork Cassoulet

Though traditionalists may insist that making cassoulet is an all-day affair, this hearty version-cooked with country-style spareribs, the meaty ones located closest to the pork shoulder-can be made in under 3 hours.