Once the choices are made for a feast¡¯s roasts and meats, it¡¯s time to focus on the vegetables. Brussels sprouts roasted with honey, apples, and marjoram taste almost too good to be just a side dish, so let¡¯s view them as a fabulous cozy weekday dinner as well.

If you¡¯re already thinking about your Christmas menu and pondering how to please your vegetarian guests, here¡¯s a recipe that will put an end to your worries and make meat lovers jealously spy on their neighbor¡¯s plate.

Braised beef shanks are succulent and tender. Although the preparation isn¡¯t labor-intensive, it does take time¡ªabout five hours¡ªto tenderize and infuse the marbled meat with vibrant spices and full-bodied red wine. If you braise the shanks the day before Christmas, the flavors will deepen considerably and you won¡¯t be left with much work during the festivities. The leftovers make a wonderful meat pie, or a quick pasta dish: pappardelle with Neapolitan beef ragu.

When silky salmon meets peppery spice, your taste buds are treated to the most aromatic¡ª and pleasantly heated¡ª flavors.