This November 2016 photo provided by The Culinary Institute of America shows baked falafel in Hyde Park, N.Y. This dish is from a recipe by the CIA. (Phil Mansfield/The Culinary Institute of America via AP)

Falafel is rooted in a long tradition, and its devotees are protective of that tradition. At The Culinary Institute of America, students are encouraged to research the history of the falafel to ensure that their modern interpretations maintained the integrity of this ancient food. It is a dilemma they will face time and time again in their careers: respecting a traditional recipe while using their style and creativity to make it fresh and appealing to a new customer.

FILE - This Oct. 26, 2015, file photo, shows bistro style slow roasted duck in Concord, N.H. Roasting a duck is no more complicated than roasting a turkey, and this recipe also has a French-style sauce. (AP Photo/Matthew Mead, File)

The slow-roasting process provides you with ample time to make a succulent sauce from the bird’s giblets, neck and wings. Those parts are browned in a saucepan along with onions, carrots and garlic, then simmered in red wine and chicken broth, and finally finished with green peppercorns and Dijon mustard. (You’re welcome to lose the peppercorns if they’re too hot for you.)

Christmas angels frame the side of the Saks Fifth Avenue store which was aglow with lights across from Rockefeller Center during the 84th annual Rockefeller Center Christmas tree lighting ceremony, Wednesday, Nov. 30, 2016, in New York. The 94-foot tall Norway spruce is covered with 50,000 multicolored LED lights. (AP Photo/Julie Jacobson)

Holiday Nights in Greenfield Village at The Henry Ford museum complex near Detroit is a cherished winter tradition, featuring classic Christmas scenes come to life: candlelit windows, roasting chestnuts, carolers, sleigh bells, horse-drawn wagons and Model Ts, Santa and live reindeer, plus period food and nightly fireworks.