Gingerbread spices are endlessly customizable. This version balances warm, spicy flavors against cool, citrus-y ones, and has a cool finish of cardamom, anise, and black pepper. Unless you have a very good source for ground ginger, you're best grinding your own from whole dried versions. A microplane makes a quick job of them. More

Great latkes take some time and preparation, but with the right technique and tools are easy to master. If you need to store them for later service, let them drain, then stash them in a 200°F oven with the door slightly ajar for no more than two hours. More

This mulled wine is heavy on citrus and anise flavors thanks to a generous squeeze of orange and a complex blend of spices. A cheap Cabernet Sauvignon is all you need—the nuance of more expensive wines will get lost in the mulling. More

Note: Michael Natkin of the vegetarian blog Herbivoracious drops by every Wednesday to share a delicious recipe and expand our vegetarian repertoire. [Photograph: Michael Natkin] More Vegetarian Party Foods Keftes De Prasa (Leek Fritters)TahinaSpinach and Cannellini Bean DipDevilishly Handsome Eggs... More