Mushroom

Poblanos, often called pasillas, are mild, green-colored chile peppers sold at some supermarkets and at specialty foods stores, farmers' markets, and Latin markets.

This recipe calls for a lot of greens, but they cook way down.

Lee believes that classic dishes are far from being precious artifacts; they are inherently adaptable, and that's what makes them timeless. The starting point here was his "very Italian" wine importer, Enrico Battisti, but instead of polenta, Lee uses quick-cooking stone-ground grits from Anson Mills, in Columbia, South Carolina."They're better than any polenta," he says, "because they're so fresh. I call them hero grits."

This gratin, which is delicious with roast chicken or pork chops, employs a favorite technique: cooking vegetables covered with a round of parchment paper placed directly on them, rather than with a lid. This low-tech method allows just enough steam to escape while keeping the vegetables—leeks, in this case—perfectly moist. A bit of lemon zest helps balance the gratin's richness.

You can ask almost any southerner about the comforting savor found in a bowl of chicken and dumplings—or just see for yourself. This version is quick, light, and embellished with mushrooms.

Living in the Pacific Northwest, with our bounty of berries, tree-ripened fruits, hazelnuts, and wild mushrooms, makes going to the farmers' market feel like a season-long treasure hunt. I'm especially rewarded when I stop at the mushroom forager's stand and see a basket chock-full of chanterelle mushrooms. At the peak of the season, I buy fresh chanterelles and use them as often as I can, as in this golden-hued mushroom gravy accompaniment to the holiday bird.

More and more people are cooking with ground buffalo meat because it's lower in fat than beef chuck. That very asset can turn into a liability if the meat is cooked too long, so here, sautéed chopped portobello mushrooms contribute additional moistness and flavor. Don't reach for the ketchup: A crisp slaw of celery and apples in a mustardy dressing is a piquant surprise.

Editor's note: Serve this gravy with Diane Morgan's Juniper-Brined Roast Turkey This gravy can be made while the turkey roasts. If chanterelle mushrooms are not available, substitute other fresh wild mushrooms, use cremini mushrooms, or buy dried chanterelle mushrooms and soak them in warm water to rehydrate before adding to the gravy. If you are serving a few vegetarians for Thanksgiving, you could make an additional half-recipe of this gravy using a rich homemade or canned vegetable broth.

Gnudi is a type of gnocchi, made from ricotta cheese and a little bit of flour. The result is a dumpling that's as light and fluffy as a cloud. The dumpling dough needs to chill overnight, so begin this one day ahead.

Savory and full of flavor, this quiche makes a great meal anytime. Serve with smoked salmon and fruit for brunch, or with a salad for supper.

Root vegetables and mushrooms are enriched by the meat's pan juices.

The brisket tastes best if prepared ahead, so make it at least one day and up to two days before you plan to serve it. Chilling the brisket makes it easier to slice. Rewarm the meat in the sauce and serve with a full-flavored dark beer (see our suggestions below).

Mint gives sprightliness to robust mackerel and mushrooms in a quick escabeche that manages to be both substantial and refreshing.

Ted Reader likes to marinate the roast in a coffee porter (a dark beer that's flavored with coffee or with dark malts and highly roasted barley) or a similar beer with body, such as Guinness or a honey brown lager. What to drink: Wyndham Estate 2003 Shiraz, Bin 555, South Eastern Australia ($10).

Mushrooms spiked with the flavors of India add complexity and exoticism to beefy, well-marbled rib eye. They also go with virtually any other cut of steak.

Lobes of golden mushrooms, shreds of buttery Gouda cheese, and the heartiness of spicy greens come together in this substantial salad. It's a terrific companion to the chive shortcakes, stew, and baked tomatoes, but keep it in mind when all you're after is a soup-and-salad supper.

Everyone's favorite Polish dumpling. Toothsome, warm, soft, and smothered in caramelized onions—yep, that's the stuff! In NYC, pierogi are a brunch staple. Our Polish diners are a disappearing breed, but you can live the life in your own kitchen. This is one of those time-consuming recipes that will change your life. If you make them once and know what to expect, the next time you make them won't be such a big deal. Because theh ingredients are so simple and unadulterated, choose good-quality, organic potatoes whose flavor packs the most punch.

Even self-described mushroom haters are surprised by how much they love these burgers! Because there’s no use trying to improve perfection, I just had to include this recipe, a slightly modified version of Dreena Burton’s from The Everyday Vegan.