Bon Appétit

The stock would also make a good base for turkey soup.

Any leftovers would be great for breakfast.

Mediterranean Herbs cilantro and mint add a fresh note to this cranberry sauce. Pomegranate molasses lends a bit of sweetness—and an extra shot of color.

Feniger first encountered this fragrant pilaf while visiting her friend Alan Wagner, who cooks at an ashram in India. The pilaf has since become a popular addition to Street's menu. The first thing you'll notice is the tapioca pearls’ gratifyingly chewy, almost slippery texture. Then you'll take in the pop of the mustard seeds, the denseness of the taro, the fresh coolness of the cilantro, and the savor of the peanuts and cumin. The most elusive flavor is that of the dried neem leaves. They’re an optional ingredient—you can leave them out and the pilaf will still be delicious—but they have an interesting astringency.

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.

Boiling the potatoes and chilling them overnight makes them easy to cut and sauté. Leftover potatoes and brisket would make a great breakfast hash.

Like kale chips but smaller, separated Brussels sprout leaves get crisp when tossed in oil and roasted in the oven.

All of the components of this healthful one-dish dinner are roasted in the same skillet: The rice goes in first, then the salmon and broccolini. And they're all flavored with a lime, honey, and cilantro sauce. If desired, serve with lime wedges to squeeze over.

Most of the ingredients used in this recipe are staples, so all you need to buy are the breadcrumbs, chicken, and parsley. Look for panko in the Asian foods section of supermarkets and at Asian markets.

Serve with crusty bread and a salad, if you like.

Use a potato masher—or even just a large fork—if you don't have a ricer.

Cavolo nero (also called black kale, dinosaur kale, or lacinato kale) has a deep flavor that goes beautifully with the richness of pan-roasted duck breasts. The kale can be found at some supermarkets and at farmers' markets and natural foods stores, but any other kale variety can be substituted. Be sure to begin preparation one day ahead.

f you're making the beans to use for the soup or the sausages, be sure to save the cooking liquid.

A relatively new variety, Honeycrisps have a sweet, mellow flavor. They're very juicy, and when baked long and slow, their juices bubble and caramelize. These baked apples are best served slightly warm, but they are also great served cold for breakfast the next morning, topped with a dollop of yogurt. A V-slicer makes quick work of slicing the apples, but if you don't have one, a sharp sturdy knife will do the trick.

This French-style tart deserves a sophisticated apple. Our top pick is the Braeburn, which is crisp and sweet-tart with a fruity, almost perfumed flavor. It's a perfect match for the delicate almond filling. The Gala apple makes a nice alternative.

Forget milk—stout is the perfect pairing for this cake. Serve glasses of the same brew you used in the cake batter. Take it up a notch by adding a scoop or two of vanilla ice cream to the beer for a grown-up float.

A rustic, comforting dinner dish.

Golden Delicious apples hold their shape even when baked at a hot temperature and wrapped in puff pastry. Their honeyed flavor adds just the right amount of sweetness to balance these slightly savory turnovers.