Gingerbread-espresso cookie dough is shaped into cones, filled with a pecan-brown sugar-cherry mixture, and baked until golden and fragrant. These charming bell-shaped cookies are a treasured holiday heirloom recipe with warm spice, toasty nuts, and a touch of fruity sweetness in every bite.

Tuscan kale is massaged in a white balsamic vinaigrette brightened with homemade raspberry syrup, then tossed with radicchio, fresh raspberries, ricotta salata, and pecans. The sweet-tart dressing and bitter greens create an elegant, colorful side that balances the richness of the lasagna.