This wintry, ruby-red spin on sangria is a staff favorite but comes with a warning: It goes down easy. You can make it a day ahead to make your life that much easier, and just add the Champagne right before serving.
A roasted boneless leg of lamb makes an impressive centerpiece for your table, but this recipe is easy enough to pull off any time. A classic gremolata perfumes the lamb; the mixture of garlic, lemon, and parsley holds its own against the strong flavor of the meat. Read more.