Mushroom

An adaptation of Viennese butterschnitzel, these individual meatloaves are incredibly moist and juicy.

Extremely subtle and very delicate, this special dish, called Buddha's Delight because it's completely vegetarian, is all about texture. The biggest challenge in making it is finding the right ingredients, but the reward is worth the effort. Prepared with fresh vegetables, this recipe is sublime. If you can't find them fresh, don't be tempted to use canned (frozen bamboo shoots and ginkgo nuts are acceptable, however). Traditional Buddha's Delight doesn't call for garlic, but we find it makes all the difference. The recipe also serves 4 as a fabulous vegetarian main course.

Among the many stories regarding the origins of this dish, the one we deemed "most likely, and most likely to succeed" came to us in 1944. E. Clarke King of Dayton, Ohio, sent us "the original recipe," which he claimed had been invented by George Greenwald, head chef at New York's Brighton Beach Hotel, for his parents (who owned the hotel) in the early 1900s. This time, we've lightened Greenwald's dish with stock and added red, yellow, and orange bell peppers. Even with the changes, though, the dish will likely evoke childhood taste memories for those of a certain age.

Hold the cabbage! The takeout industry has given egg rolls a bad name, but in the 1940s, Gourmet readers clamored for a genuine version of the "Chinese delicacy." Our answer was fragrant with garlic, scallions, shiitakes, shrimp, and roast pork.

Think of a strata as a savory bread pudding; here, leftover stuffing serves as the bread.

A fresh take on green bean casserole#151;lighter and simpler, yet full of flavor.

Toasted homemade croutons are tossed with a warm dressing for a stuffing that's lighter than the traditional Thanksgiving version.

Make or buy a favorite pumpkin pie for dessert. What to drink: A fruit-forward Zinfandel or Malbec.

Lynn Brown of Houston, Texas, writes: "For me, it's fun to see how much I can simplify or revise a recipe to make it my own. That's what I've done with the soups here (they're one of my favorite things to make). The mushroom soup is from a restaurant, but I've added more flavor with wild mushrooms."

Creamy, cheesy, and light, this wonderful custard packs a few of the most delicious ingredients—sweet corn, earthy mushrooms, and spicy chorizo—into one amazingly satisfying dish.

Unlike many stuffings, which are cooked inside the turkey and/or include chicken broth, this wild mushroom version is completely vegetarian. Packed with the robust essence of dried porcini, it will win the approval of everyone at the table.

This vegetarian gravy is layered with bold flavors — from the onions to the roasted mushrooms and barley — each of which makes a real statement. Even our carnivorous food editors agree it's one of the best gravies they've ever tasted.

We love the homey quality and clean flavors of this colorful soup.

Use the season's first wild mushrooms in this satisfying vegetarian pasta.

Bedell Cellars, along with nearby Corey Creek Vineyards, is owned by New Line Cinema CEO Michael Lynne, who has spared no expense in fine-tuning — not to mention set designing: Art from his private collection, including works by Cindy Sherman, Sam Taylor-Wood, Uta Barth, and Sarah Morris, decorates the tasting room. Bedell has been known since 1988 for producing the best Merlot on Long Island: Less California and more Bordeaux in style (softer tannins, nuanced fruit), the Merlot is a delicious match with duck.