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article

Our parents pleaded with us to take skiing and tennis lessons when we were kids, to no avail. We knew just enough about those sports to get by in them, and that was plenty for us. One great insight we've achieved in adulthood -- finally! -- is that the more we throw ourselves into our pursuits, the more fun they become.

recipe

Fennel, lemon, herbs, and white wine create a flavorful broth, often referred to as court-bouillon, for poaching halibut. To maintain a clear cooking liquid, the aromatics are bundled between a halved leek. A slotted spatula or two eases the transfer of the finished fillets to a plate. A spoon-ful of broth can double as a finishing sauce.

recipe

Float cranberry ice cubes for a more festive punch bowl -- drop 1 or 2 cranberries into each ice cube mold before filling with water and freezing. This recipe comes from Sas Stewart of Stonecutter Spirits

recipe

The meat can be cooked through step three up to three days in advance. Let it cool in the liquid in the pot, refrigerate, then transfer the pot to a 350 degrees oven and heat through, about 45 minutes, before straining the liquid and serving the dish.