<p>Inspired by the ingredients in a classic quiche Lorraine, this do-ahead breakfast dish is great when you’re entertaining a crowd. Assemble the strata the night before and refrigerate, then bake the next morning.</p>

<p>No holiday cookie box is complete without some pretty linzer cookies. In our decadent spin on that much-loved classic, we’ve swapped out the traditional jam for a rich filling of dark chocolate ganache that includes a splash of Frangelico, a hazelnut-infused Italian liqueur that contributes a sweet, nutty flavor. To streamline prep, instead of grinding the hazelnuts yourself, sub in purchased hazelnut flour, available from sources like Bob’s Red Mill. If you want to make your own, simply…

<p>When it comes to holiday meals, the more prep you do in advance, the more relaxed you’ll be on the day of the feast. With this genius recipe, you can check the mashed potatoes off your to-do list. Prepare them up to a day ahead and then, just before serving, reheat in the oven. Bonus: the potatoes will form an appealing golden brown crust as they bake. While they’re in the oven, prepare a crispy garnish of fried sage leaves.</p>

<p>A cheesy breakfast casserole made with bread, eggs and milk, a strata can be made with an almost endless variety of vegetables, such as the asparagus and mushrooms featured here. This is a great recipe when you&rsquo;re hosting a brunch because it serves a crowd with a minimum of hands-on time. For the prettiest presentation, reserve a few whole asparagus spears and, while the strata cooks, blanch them in salted boiling water until crisp-tender. Right before serving, arrange the spears…

<p>Broccoli rabe&mdash;also known as broccoli raab, rapini and Italian broccoli&mdash;has slender stalks with small, jagged leaves and florets. It has a slightly bitter taste with overtones of sweet mustard. Layer it with egg-soaked sourdough bread, pesto and Italian cheese in this gorgeous winter strata.</p>

<p>Breakfast stratas make life easy on the cook because they can be assembled the night before, then popped into the oven and baked the next day. The resting time in the refrigerator allows the bread to soak up the eggy custard so the dish will puff up almost like a soufflé. Our version of this savory casserole is loaded with earthy chard, sweet Italian sausage and caramelized onions, plus lots of cheesy goodness—just the thing for a cozy brunch during the winter holidays.</p>

<p>The traditional finale for a Thanksgiving dinner, pumpkin pie is the iconic fall dessert. Use decorative piecrust cutters to create leaves, acorns or other autumn shapes to top the pie for a dramatic finale to your Thanksgiving meal.</p>

<p>The Barefoot Contessa, Ina Garten, writes, “I love the earthiness of old-fashioned cakes but I often wish they had more flavor. Apples and raisins are great together in a cake, but I thought some bourbon would give it more depth, so I infused the raisins with bourbon before adding them to the batter. A splash of bourbon in the cream cheese frosting didn’t hurt either.</p>

<p>Prepared with cream and two kinds of cheeses, this rich gratin makes a decadent side dish for your Thanksgiving feast or your favorite roast meats.<br> </p>

<p>You can make the cornbread from scratch or purchase some at a bakery for this classic stuffing from Ina Garten, America’s beloved Barefoot Contessa. Serve it alongside your roast turkey, or do as Ina does and shake up tradition by using it to stuff Cornish hens for Thanksgiving dinner.</p>

<p>Beloved cookbook author and Food Network television host Ina Garten describes the genesis of this easy autumn side dish this way: “It’s always exciting when a recipe evolves to the next level. One day I was making roasted butternut squash from <i>The Barefoot Contessa Cookbook</i> and decided to try it as a puree—and it’s even better! Serve this with a salty roasted vegetable like Brussels sprouts so you have contrasting flavors, colors and textures.”</p>

<p>Use our exclusive focaccia stuffing mix plus sausage and a combination of your favorite wild mushrooms to make this dish your own. The optional garnish of fried sage adds a pop of color and crisp texture.</p>

<p>Almond paste is a mixture of finely ground blanched almonds, sugar and water that has been cooked until smooth. During the grinding process, the almonds release oils that enhance the aroma and flavor of the paste. Used in the making of many confections and baked goods in Italy, almond paste can be found in cans or plastic tubes at most well-stocked grocers.</p>

<p>Ina Garten says of this recipe, “Jeffrey and I were having some friends for drinks and he couldn’t believe how quickly I put these appetizers together! You put the fig spread on toast, then add some creamy cheese, sprinkle with microgreens, and drizzle it all with syrupy balsamic vinegar. They taste like grown-up cream cheese and jelly sandwiches.”</p>

<p>The combination of chocolate and peppermint is a holiday classic, and here that pairing is showcased by Naomi Robinson, creator of the blog Bakers Royale. Both beautiful and delicious, with a snowy dusting of confectioners’ sugar on top, these large cookies are crisp on the outside and chewy inside.</p>

<p>Breakfast stratas make life easy on the cook because they can be assembled the night before, then popped into the oven and baked the next day. The resting time in the refrigerator allows the bread to soak up the eggy custard so the dish will puff up almost like a soufflé. Our version of this savory casserole is loaded with earthy chard, sweet Italian sausage and caramelized onions, plus lots of cheesy goodness—just the thing for a cozy brunch during the winter holidays.</p>