Simmer

Serve with mustard-seed-crusted pork medallions. IMPROV: Use chopped fresh rosemary in place of the thyme.

Fresh kumquats and golden raisins make the familiar cranberry sauce new.

After the porcini mushrooms add their flavor to the broth, you can use them in an omelet or a sauté.

Barley replaces arborio in this "risotto."

Cloves add a little extra holiday flavor.

The roasting juices from the goose and balsamic vinegar make a lively sauce to accompany the rich meat.

Dallas chef Kent Rathbun created this recipe for Epicurious's Wine.Dine.Donate program. It makes an elegant first course for Thanksgiving dinner.

This simple yet sophisticated relish has depth and tang that store-bought cranberry sauce just can't match.

This bolognese lacks one traditional main ingredient—meat. However, with hearty vegetables, you'll hardly know it's missing.

We've added spinach to this classic Italian soup to create a dish that's both filling and delicious.

Soft and crisp, bitter and sweet—this simple salad is a clean, bright counterpoint to the rest of the meal.

Part of what makes this luxurious dish so delicious is that the spinach, artichokes, and oysters have a similar texture and the same soft, gentle flavors.

It's impossible to go wrong with layers of graham, chocolate, and marshmallow. Broiling the gooey top creates an irresistible golden crown that crackles each time the pie is sliced.

This dish is the vegetable incarnation of mulled wine—the cabbage and onions soak up all the flavor of the red wine and spices, becoming incredibly aromatic.

Simmering in milk coaxes the very best out of celery root, giving this silky puree a flavor that's both mellow and full.

These are also great tossed into a salad of bitter greens, over a scoop of vanilla ice cream, or as a garnish for crème caramel or panna cotta.