This recipe is adapted from the NY Times "Recipes for Health" column. This is a great way to bring some bright, fresh flavor into winter. The crisp radishes and scallions bring loads of flavor without any heaviness and the mint and parsley give the salad a taboulleh-like taste.

We don't pretend to know much about Lebanese cooking...but we do know a thing or two about Mujadrah. This simple dish is a staple of Lebanese cuisine and we can't get enough of this simple pilaf. And when paired together, rice and lentils form a complete protein.

The piney, herbaceousness of mugolio, or pine cone bud syrup, perfectly compliments gin in this crisp, woodsy twist on a classic martini. Serve ice cold as an aperitivo alongside a charcuterie platter before the meal.

This is a stunningly beautiful dish — plump, pink shrimp and jet-black rice with flecks of green and orange. You'll want to take a picture (send us one if you do!), but there won't be much time before your guests devour it all.

This is not cheese dip as you may be thinking...it's better! This needs to be served immediately after it comes out of the oven, so make sure your guests are hungry.

This recipe from New York's Sullivan Street Bakery has been printed and reprinted so many times, and we've made it so many times, that we just had to post it here. It's simple, quick and works every time. While you can use any flour, we suggest using super-soft Italian '00' Flour.