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Juicy Asian pear and a balsamic reduction play against the bitter edge of frisée—further mellowed by leeks hot from the pan.

This colorful one-pot main dish meshes savory mussels with Asian aromatics for a contemporary take on moules marinière. Bottled fresh carrot juice is a flavorful (and not-to-be-sniffed-at) shortcut.

This rich side dish gets unexpected encouragement from orange, cream, and Chinese five-spice powder.

To many Southerners, green beans are "snap beans" because they "snap" when you break them. This recipe, my own, combines three southern favorites: green beans, mustard, and country ham. I like these beans best with roast turkey, grilled or roast chicken. But they're equally delicious with pork chops or roast pork. Some southern supermarkets sell biscuit slices, slim rounds of country ham ready to cook and slip into biscuits. Others sell country ham by the piece or the pound. If it's not available in your area, you can order it from thevirginiacompany.com. Note: Because of the saltiness of the ham, the mustard, and the broth, these beans are unlikely to need additional salt. But taste before serving and adjust as needed.

The keys to this fast, simple dish, which was inspired by a crab-stuffed tomato at Yves Camdeborde's Paris brasserie, Le Comptoir du Relais, are ripe tomatoes, fresh herbs, and excellent crabmeat.

Ginger and cilantro add Southeast Asian oomph to this French-style butter sauce, which lightly coats big, meaty shrimp.

Chef Christian Constant's unforgettable potatoes stuffed with pigs' trotters at Les Cocottes, in Paris, inspired this homey but adventurous take on an American favorite: the stuffed baked potato. We used breakfast sausage and a savory glaze that does double duty as a salad dressing.

As convenient as store-bought duck confit is, we find that its quality tends to vary. Making your own allows you to control the spicing and the cooking time to produce a velvety piece of meat. This ancient preservation method has three parts: First you cure the duck legs in salt (drawing out the water in which microorganisms can live), then you slowly cook them in fat, and finally you store them fully covered in the cooking fat so air can't get in.

This fresh chutney combines pineapple with a recent Parisian obsession—mangoes—for a vibrant counterpoint to rich pâté.

While eating at one of the coveted counter seats at Les Cocottes, Christian Constant's chic restaurant, food editor Paul Grimes was deeply inspired by the pumpkin soup, which surprised him with savory little chunks of foie gras waiting at the bottom of the bowl. Here, Grimes explores squash's more savory side by cooking it with a touch of tomato and providing that little bit of sweet surprise in the form of chopped chestnut. With just a dollop of whipped cream, it is rich only in looks and spirit—a spoonful will reveal how unbelievably light it is.

Lime juice gives these simply lovely carrots bright flavor.

Serve any leftovers for breakfast, or as a light supper with salad.

Thanksgiving goes Provençal with this elegant dish.

Humble cauliflower and brussels sprouts become luxurious in this decadent gratin.