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leek and gruyère bread pudding

SERVES 10 TO 12

This recipe can be made a day ahead and refrigerated; reheat before serving.

3 tablespoons unsalted butter, plus more for baking dish

1 bunch leeks (4 or 5), white and pale-green parts only, thinly sliced crosswise, rinsed well

2 garlic cloves, crushed

1/3 cup dry white wine

3 cups heavy cream

2 cups whole milk

½ teaspoon freshly grated nutmeg

Pinch of cayenne pepper

2 teaspoons coarse salt

¼ teaspoon freshly ground pepper

5 large eggs plus 2 large egg yolks, lightly beaten

1 loaf day-old brioche (about 1 pound), crusts removed, cut into ¾-inch slices and then halved crosswise

2 cups grated Gruyère cheese

1 cup grated Parmesan cheese

1. Preheat the oven to 350°F. Butter a 10-inch (10-cup) round baking dish. Melt butter in a medium saucepan over medium heat. Add leeks and garlic; cook, stirring frequently, until soft, about 10 minutes. Add wine, and bring to a boil. Cook until wine is reduced by half. Transfer half of the leek mixture to a bowl, and reserve.

2. Whisk cream, milk, nutmeg, cayenne, salt, and pepper into leek mixture in pan; bring to a simmer. Add ½ cup hot cream-leek mixture to eggs and yolks in a medium bowl, whisking. Whisk in another cup cream-leek mixture; return egg-leek mixture to pan. Cook, whisking, until thickened, 4 to 5 minutes.

3. Arrange 8 or 9 pieces of bread in prepared dish. Pour 2 cups egg-leek mixture over bread. Sprinkle half the reserved leeks and half the cheeses over bread. Let stand 10 minutes. Arrange remaining bread in a slightly overlapping circle on top, and then add remaining egg-leek mixture. Sprinkle with remaining leeks and cheeses. Let stand 10 minutes.

4. Cover dish loosely with foil, and place in a small roasting pan. Add enough hot water to reach halfway up sides of dish. Bake until golden brown and set, about 55 minutes. Remove foil, and bake until deep golden brown, about 20 minutes more. Let cool in dish on a wire rack. Serve warm or at room temperature.

brown-sugar-spiced red cabbage

SERVES 10 TO 12

This recipe can be made a day ahead and refrigerated; reheat before serving.

¼ cup bacon drippings or unsalted butter

1 head red cabbage, very thinly sliced

1 red onion, halved lengthwise and thinly sliced

½ cup cider vinegar

½ cup port

¼ cup packed light-brown sugar

½ cinnamon stick

1 fresh bay leaf

Coarse salt and freshly ground pepper

1. Heat drippings in a large stockpot over medium heat. Add cabbage and onion; cook, stirring occasionally, until tender, about 10 minutes.

2. Add vinegar, port, sugar, cinnamon, and bay leaf; bring to a boil. Reduce heat; cover, and simmer, stirring occasionally, until cabbage is soft, about 1 hour. Season with salt and pepper.

farro, orange, and pine nut dressing

SERVES 10 TO 12

You can make the dressing through step 2 a day ahead; refrigerate in an airtight container. Just before serving, stir in oranges, pine nuts, and parsley.

1 tablespoon unsalted butter

1 tablespoon extra-virgin olive oil

2 shallots, finely chopped (about ½ cup)

2 celery stalks, finely chopped

¼ cup plus 2 tablespoons coarsely chopped fresh flat-leaf parsley

1 tablespoon plus 1 teaspoon finely chopped fresh sage

2 teaspoons fennel seeds, coarsely chopped

1 dried chile, crumbled

2 cups farro

3½ cups homemade or low-sodium store-bought turkey or chicken stock

½ cup dry white wine

Coarse salt and freshly ground pepper

2 navel oranges, peel and pith removed, flesh cut into segments

¼ cup pine nuts, toasted

1. Melt butter with the oil in a medium saucepan over medium heat. Add shallots and celery, and cook, stirring often, until soft, about 3 minutes. Add 2 tablespoons parsley, the sage, fennel seeds, and chile, and cook 1 minute.

2. Stir in farro, stock, and wine, and bring to a boil. Season with 1 teaspoon salt. Reduce heat to low; cover, and cook until farro is tender and has absorbed the liquid, about 30 minutes.

3. When ready to serve, stir in orange segments, pine nuts, and remaining