Bon Appétit

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).

No cream is necessary in this soup, just vegetables and broth puréed to velvety perfection.

Skip the scones and biscuits for brunch; serve this sweet and beautiful take on focaccia instead.

White wine and briny shellfish juices marry in the pot, then are puréed with parsley to create a light sauce so flavorful, it needs only a touch of butter.

Korean pickled cabbage, a.k.a. kimchi, provides the spice in these savory fritters, while soaked raw mung beans hold the flourless pancakes together. They're great with or without the dipping sauce and pickled pears.

This chocolate cake with peanut butter frosting gets a generous (and fun!) garnish of chopped chocolate and peanuts.

Any salty hard cheese, such as an aged Manchego, Grana Padano, or Mimolette, would be a fine substitute for the Parmesan in these cookies.

Chicken wings also work well here. Use 3 pounds, and skip the rice flour and cornstarch coating.

Roasting vegetables is just one of the things a sheet pan is good for.

Serve with warm tortillas or rice to make a heartier meal.

Caramelized pineapple with a honey-orange glaze makes for a quick and elegant weeknight dessert.

Finely ground black sesame seeds create a deeply flavored and dramatically hued cake.

Sweet meets salty in these oatmeal-raisin cookies flecked with crisp bacon bits. They're great for breakfast or an afternoon snack alongside a cup of coffee.

Barigoule is typically a stew of artichokes. This version blends vegetables in a bit of vanilla-scented sauce.

To make perfect rings of fresh pineapple slice in 1/2"-thick circles, then round off the edges and punch out the core with 3 3/4"- and 1 1/4"-diameter cookie cutters, respectively.

Redzepi uses whatever foraged mushrooms he finds to make this rich ragout; feel free to do the same while foraging at your local farmers' market or supermarket. Omit the oysters and lardo (used here in place of Speck), if desired.

This dough is chewy, bubbly, and better than what you'll get at most pizza places. It bakes wonderfully in a home oven, on a pizza stone or a baking sheet. And thanks to the brilliant no-knead method of Jim Lahey—owner of New York's Sullivan Street Bakery and pizza spot Co.— it's easy to prepare, deriving its character from overnight fermentation, not laborious kneading. Just remember to start at least 1 day ahead.