My Christmas gift to you, readers here, is this following casserole of help for your Christmas dinner. (And, for my Jewish friends, cooking answers to a request from one of you for my favorite Hannukah Latke recipe.)

Recipes: Kick off the meal al’italiana with Marinated Olives and Lupini Beans, a very traditional Christmas meal starter in Italy. A centerpiece of Roast Boneless Leg of Lamb brings so many layers of flavors and aromas to your plate that it’s a gift that keeps on giving. Pair the lamb with Salt-Roasted Potatoes, a novel way to cook the spuds that’s a perfect match for lamb.

Vegetables and sides? This recipe for Oven-Roasted Vidalia Onions is simple and delish; so, too, are these Green Vegetable suggestions that served well at Thanksgiving. Or, how about capturing Christmas colors by using both green and red vegs in this uber-popular recipe for Long-Cooked Vegetables? Consider regionalizing the plant-based side with this recipe for Three Sisters Salad, a tasty—and colorful—mix of the three bases of Mesoamerican cuisine.

Videos: For dessert, watch me make My Mom’s Chocolate Sauce (and copy & print its recipe), so that you can slather it on anything from peppermint ice cream to cookies or cakes. More vids to help for Christmas dinner: Four Flavors For Mashed Potatoes, and Deglazing a Roasting Pan, to get that gravy!

Wine: At year’s end, Champagne, always Champagne. (Or, other bubblies.) To accompany roast lamb and potatoes, a plethora of possibilities: Cabernet Sauvignon or Cabernet Franc, of course, but also Garnacha from Spain and other places, and a lip-smacking smattering of red meat friendly reds such as Barbera, Tempranillo, and Syrah/Shiraz. And for wine ideas—and cautions—to sip with chocolate for dessert, check out my suggestions here and here.