F&W gathers ideas for every part of the meal from some of the best, most creative cooks we know.
Not everyone has the fortitude to handle a rich dessert after a big holiday meal. Pastry chef Sarah Jordan of Chicago's Boka prefers to go the fresh and tangy route. Her three recipes—a tart lemon curd parfait, a juicy citrus salad and an icy cranberry granita—are light, refreshing and very pretty too.
* Lemon Curd Parfaits
* Cranberry Granita
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