Panforte is a classic Italian sweet from Siena, Tuscany. It’s part cake, part confection and entirely irresistible. Its name translates to “strong bread,” which is a nod to both its dense texture and bold flavors.

Though panforte’s roots reach back to medieval Italy, it has endured as a sweet seasonal indulgence, evolving from a spiced honey bread once made for monks into a rich and fragrant confection enjoyed during the holiday festivities.

Panforte traditionally combines toasted nuts, such as almonds and hazelnuts, dried and candied fruit, and warm spices. A touch of chocolate is added to a version called panforte nero. All the ingredients are bound together with honey syrup that sets into a chewy, fragrant cake.

Each slice offers a balance of restrained sweetness, peppery spice and earthy depth. It pairs beautifully with coffee, dessert wine and a slice of cheese. Best of all, panforte keeps exceptionally well, which makes it an ideal make-ahead treat for gifting, entertaining or simply savoring throughout the season.

Panforte Nero

Active time: 20 minutes

Total time: 50 minutes, plus cooling time

Yield: Makes 1 (8- to 9-inch cake)

1 cup hazelnuts, toasted, skins removed, chopped

1 cup almonds, toasted, chopped

1 cup chopped dried Mission figs

1/2 cup finely chopped candied oranges

1/2 cup golden raisins

3/4 cup all-purpose flour

1/4 cup unsweetened cocoa powder

1 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/2 teaspoon ground ginger

1/2 teaspoon freshly ground black pepper

1/2 teaspoon kosher salt

1/4 teaspoon ground coriander

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

3/4 cup honey

3/4 cup granulated sugar

3 ounces finely chopped dark (72%) chocolate

Confectioners' sugar for garnish

Heat the oven to 320 degrees. Butter an 8- to 9-inch springform pan and line with parchment paper.

Combine the hazelnuts, almonds, figs, candied oranges and raisins in a large bowl.

In a separate bowl, add the flour, cocoa powder, cinnamon, allspice, ginger, black pepper, salt, coriander, cloves and nutmeg. Whisk to blend. Pour over the nut and fruit mixture and stir to combine.

Combine the honey and sugar in a small saucepan over medium heat. Bring to a boil and simmer for 3 minutes, stirring occasionally with a wooden spoon. Turn off the heat, add the chopped chocolate and stir until smooth.

Working quickly, pour the sugar mixture over the fruit and nuts. Stir to combine (the mixture will immediately stiffen; keep stirring to thoroughly combine). Spread in the prepared cake pan (it will be sticky) and smooth the top.

Bake in the oven for 30 minutes. Transfer to a rack to cool for 30 minutes, then remove from pan. Cool the cake completely (it will continue to firm up). Once cool, dust the confectioners' sugar over the cake.

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CAPTIONS AND CREDITS

Caption 01: Photo by Lynda Balslev for TasteFood

When the air turns crisp and the days grow short, few things bring comfort like a steaming bowl of stew. Earthy, aromatic and deeply nourishing, this lentil and kale stew offers a welcome pause between the indulgent spreads of the holiday season and provides a moment of respite and warmth in a bowl.

Protein- and fiber-rich red lentils form the base of the stew, cooking quickly and softening into a rich, wholesome broth, while kale adds texture and green vitality. A medley of golden spices -- ginger, turmeric, coriander and cumin -- infuse each spoonful with gentle heat and immune-boosting nutrients. The result is a stew that feels restorative and deeply satisfying, a perfect blend of nourishment and comfort.

Make a generous pot to savor through the week; it reheats beautifully and even improves as the flavors meld. It also freezes well, making it a reliable companion for cozy evenings when you crave something hearty and homemade. Just take care not to overcook the red lentils -- they’re delicate and best enjoyed with a bit of texture.

Red Lentil and Kale Stew

Active time: 30 minutes

Total time: 30 minutes

Yield: Serves 4 to 6

1 tablespoon olive oil

1 medium yellow onion, chopped

1 large carrot, finely diced

2 celery stalks, chopped

3 garlic cloves, minced

1 tablespoon finely grated peeled fresh ginger

2 teaspoons curry powder

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon turmeric

1/4 teaspoon cayenne

4 cups vegetable or chicken broth

2 cups red lentils, rinsed and picked over

1 (15- to 18-ounce) can or jar crushed tomatoes

1 tablespoon packed dark brown sugar

1 tablespoon fresh lime juice

Kosher salt

1/2 teaspoon freshly ground black pepper

2 cups (packed) torn curly green kale leaves

1/4 cup fresh cilantro leaves and tender stems, chopped, plus more for garnish

Heat the oil in a large pot over medium heat. Add the onion, carrot and celery and saute until the onion is soft and the carrot and celery are bright in color, about 3 minutes.

Add the garlic and ginger and saute until fragrant, about 15 seconds. Stir in the curry powder, cumin, coriander, turmeric and cayenne and stir to toast the spices, about 30 seconds more.

Add the broth, lentils and tomatoes. Bring to a simmer and cook, partially covered, over medium-low heat until the lentils are tender but not mushy, about 15 minutes. The soup will thicken while the lentils cook. Add more stock or water to thin, if desired.

Stir in the brown sugar, lime juice, 1 teaspoon salt and the black pepper. Taste for seasoning and add more salt to your taste.

Add the kale and cilantro and stir until the kale leaves wilt, about 5 minutes. Ladle into bowls and garnish with additional cilantro.

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CAPTIONS AND CREDITS

Caption 01: Photo by Lynda Balslev for TasteFood

Transform your holiday leftovers into a flavorful take on fried rice. It’s a quick meal that’s fresh, bright and a stretch from the ubiquitous turkey sandwich. This rice dish uses leftover cooked turkey in a crave-worthy fried rice recipe. It’s brightened with crisp-tender vegetables and fragrant with garlic and ginger. A salty, umami-rich sauce coats the dish, encouraging extra helpings.

The beauty of fried rice lies in its versatility. Use any vegetables you have on hand -- peas, carrots, broccoli, even corn -- and season the dish to your taste with soy sauce, sesame oil, ginger and garlic. The turkey provides protein and blends perfectly with the slightly crisp rice and vibrant veggies.

Beyond being easy and delicious, this dish is also a smart way to minimize food waste. It turns leftovers into a fresh, wholesome meal that feels completely new. Whether you’re feeding your family after the holidays or simply looking for a quick weeknight dinner, this fried rice dish delivers comfort, convenience and great flavor in every bite.

Leftover Turkey Fried Rice

Prep time: 20 minutes

Cooking time: 20 minutes

Yield: Serves 4

Sauce:

1/4 cup soy sauce or tamari

2 tablespoons Chinese cooking wine

1 tablespoon oyster sauce

1 teaspoon toasted sesame oil

1/4 teaspoon white pepper

1 tablespoon vegetable oil (for pan-frying)

1/2 small yellow onion, finely chopped

1 medium carrot, peeled and finely diced

3 garlic cloves, minced

1 tablespoon finely chopped or grated peeled fresh ginger

1 tablespoon unsalted butter

4 cups cooked jasmine or basmati rice, completely cooled

2 large eggs, lightly whisked

2 cups diced cooked turkey meat, white and/or dark meat

1 cup defrosted frozen peas

2 scallions, white and green parts thinly sliced

1 cup mung bean sprouts (optional)

1/4 cup chopped cilantro leaves and tender sprigs, plus more for garnish

Chopped red chiles for garnish

Combine the sauce ingredients in a small bowl and whisk to blend.

Heat a large skillet over medium-high heat. Add the 1 tablespoon vegetable oil, onion and carrot. Saute until the onion softens and the carrot is bright and crisp-tender, 3 to 4 minutes. Add the garlic and ginger and stir until fragrant, about 30 seconds.

Add the butter to the skillet and let it melt. Add the rice, pressing down in the pan to flatten. Clear the center of the rice with a spatula to make a well. Add the eggs to the well and lightly scramble until soft-cooked, then fold into the rice. Pour the sauce over the rice and stir in the turkey, peas and scallions. Cook until the turkey is heated through, 2 to 3 minutes, stirring frequently.

Remove the skillet from the heat and fold in the bean sprouts, if using, and the cilantro. Serve warm with additional cilantro and chopped red chiles for garnish.

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CAPTIONS AND CREDITS

Caption 01: Photo by Lynda Balslev for TasteFood