Tara O'Brady

Go big and brilliant this holiday season with pastry shop–worthy desserts.

This holiday, we’re celebrating by sharing the load of making the feast. Everyone brings their best dish—and everyone digs in.

This warm vegetable side can be a feast in and of itself: It has a base of spiced, roasted squash that’s bulked up with grains and then topped with a clutch of fennel and herbs. The collection of components brings texture, colour and freshness to the party. The green chili paste in the dressing, a simple Middle Eastern shatta, is particularly effective, with its vibrant heat offering a welcome contrast.

From what types mail best to how to pack them up.

Think eggs for dinner says "I've given up"? Think again.

There are as many variations of dan faa tong (egg flower soup) as there are fans of it, yet the core components remain steadfast—a cornstarch slurry thickens the broth, into which ribbons of egg unfurl and bloom. The trick to the latter is slowly pouring the whisked eggs into the swirling broth and then allowing those strands to set before stirring again, lest they break. This rendition has tomatoes for a balance of sweet and sour.—Tara O’Brady

Some call it a Denver, others call it a Western, but whatever the name, salty ham, charred onions and crisp-tender peppers are hard to beat when it comes to an omelette. Here’s one made like a tortilla Española in that it’s large format and cut like a pie. Renowned chef Ferran Adrià famously added potato chips to his version, and, cribbing from his method, we’ve added kettle-cooked jalapeno chips to this hearty skillet dinner for some extra texture and a hum of chili. If you’re nervous about inverting the eggs, skip the flip and finish the tortilla in a moderate oven until just set, then broil it until it’s lightly tanned.—Tara O’Brady

The region of Chettinad is located in the Sivaganga and Pudukottai districts of the Indian state of Tamil Nadu. The Chettinars spent centuries as mercantile bankers and traders of salt and spices across Asia, and that history of travel is evident in their cuisine.—Tara O’Brady

In this Iranian/Persian dish, the eggs can be scrambled directly into the spinach or poached on top for those who love a runny yolk moment. Some recipes add mint or parsley to the wilted greens and saffron in addition to or in place of the turmeric. Feel free to do the same if you have them on hand.—Tara O’Brady

These four very different takes offer a world of taste but leave plenty of room for delicious customization.