Mushroom

Barley replaces arborio in this "risotto."

The base for the sauce can be prepared two days ahead; the pan juices from the Roasted Double Rack of Pork are added to it before serving.

Your suspicions are confirmed: We did have the classic green-bean casserole with fried-onion topping on the brain when working on this recipe. But sweet, nutty roasted Brussels sprouts and a woodsy blend of wild mushrooms will make this luxurious variation a hit on even the most traditional holiday table. The fried shallots provide an irresistible savory crunch.

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

We couldn't improve much on traditional beef Stroganov, but we did decide to trade up: The usual small tenderloin pieces are replaced by whole steaks, which make for a more striking presentation on the plate.

Light in texture yet satisfyingly rich, this elegant one-dish brunch surprises with its earthy depth.

Gnocchi à l'Alsacienne In the winter, we serve gnocchi with squash and sage crisped in brown butter, an ever-satisfying combination that also works well with just about any pasta. In this dish, the gnocchi are browned in butter, then tossed with sautéed mushrooms and squash and returned to the pan; lemon is added at the end to complete what becomes a classic brown butter sauce, used throughout bistro cooking.

Quiche is cool again, and it tastes as delicious now as it did back then.

It's worth seeking out fresh cheese ravioli. They will make this meal special.

Earthy mushrooms are the base for a soup that also benefits from the saltwater essence of plump oysters.

This savory soup is thickened with masa harina, a flour made from dried corn cured in limewater. Dried ancho chiles give the vegetable broth a stunning brick-red color, and epazote (a pungent wild herb native to Mexico) contributes authentic flavor. Cubed potatoes and hefty chunks of fresh corn on the cob make the soup hearty enough to serve as a main course.

Truffles add luxurious appeal, but the ravioli are fantastic without them.

To make the prep easier, buy pre-sliced meat and vegetables; they're sold at some Asian markets. If you can't find pre-sliced meat, ask your butcher to slice it for you. Improv: Substitute bok choy for the cabbage, and onions for the leeks.