Roast

Active time: 20 min Start to finish: 1 hr

David Leite's neighbor, Danny Pring, insists that the goose be served with red currant jelly.

The deep garnet glaze, made with pomegranate molasses, adds a richly piquant, sweet-tart depth of flavor to the turkey.

Gorgonzola cheese adds zip to this salad.

Pomegranate molasses is sold at Middle Eastern markets and some supermarkets; panko is in many supermarkets' Asian foods aisle.

Active time: 25 min Start to finish: 1 hr

If you have chipotle flakes but no chipotle powder, grind the flakes in a clean coffee grinder or spice mill.

White and red wines go equally well with pork. A lightly oaked Chardonnay and a fruity Merlot would be nice.

Having the lamb boned makes it easier to serve at the table — you won't have to struggle with trying to slice around the bone.

Hazelnuts and prosciutto are combined in a seasoned butter that coats the turkey as it roasts, and also flavors the gravy.

With its use of dried porcini in the turkey rub and fresh shiitakes in the light gravy, this recipe from the late food writer Michael McLaughlin is a fine example of his signature style: deeply flavorful seasonal cooking. You can make the turkey stock for the gravy up to two days ahead.

Active time: 15 min Start to finish: 1 hr

BORDEAUX The juniper berries are an earthy contrast to the sweet prunes — a prized regional product — in this dish. Serve roasted sliced potatoes and sautéed mushrooms alongside. What to drink: Red Bordeaux or a varietal blend of Cabernet and Merlot.

Kim Massman of Santa Monica, California, writes: "Help me, please. Since dining at The Federalist in the XV Beacon Hotel in Boston, I haven't been able to get the macaroni and cheese out of my mind. It was made with pasta, ham, and a creamy cheese sauce." The ham lends a salty flavor to this dish. Wait until the sauce is combined with the pasta and ham before seasoning with salt.

For ease of preparation, ask for the full round, not the short cut or partial leg, and have the butcher butterfly it for you.