Onion

Sautéing the squid in the bacon fat adds tons of flavor to the seafood itself. Fried calamari with marinara sauce will be but a distant memory once you try this.

A hit of coarse-grain mustard and a topping of toasted parmesan crumbs transform creamed onions from a sleepy staple into an exciting side that can hold its own.

We come back to this basic stock recipe year after year because we love the depth and dark hue that come from roasting the meat and vegetables beforehand—they translate to a terrific gravy.

Floating on the surface of this pale, silky soup, which tastes of the essence of parsley, is a trompe l'oeil surprise: What looks like shaved truffles is actually thinly sliced chestnuts, adding a nutty sweetness.

Italians are crazy for dark leafy greens of all kinds, and Swiss chard is a particular favorite in the fall. Here, with stems and ribs included, you get the full earthy spectrum of the vegetable.

The ingredients here evolved from the Miraglia family's favorite way to roast capon, but the simplicity of this dish will resonate with anyone looking for a beautiful and delicious all-American turkey.

If you've never had pale-fleshed Japanese sweet potatoes before, you'll be surprised by their subtler, drier flesh, which tastes unmistakably of chestnut. A bit of miso mixed into the scallion butter stealthily rounds out the interplay of sweet and umami that will have you eating all the way through to the last flaky remnants of skin.

You'll find pomegranate seeds at markets and at specialty foods stores.

The small potatoes known as fingerlings have a sweet, buttery flavor. Small redskinned potatoes would work well, too.

Japanese horseradish gives these a bit of heat. Great with steak or prime rib, too.

Mushroom fans, this one's for you: a hearty rosemary-bread dressing made with dried porcini as well as shiitake and button mushrooms.

This excellent, all-purpose broth can be made three days ahead; keep it covered and chilled.

Requiring labor-intensive veal stock and a tableside flambé, this tony restaurant dish is usually impractical for the home cook. But we've found a shortcut you'll love: Using just a bit of puréed black-bean soup creates a wonderfully velvety—and completely convincing—sauce.

Using the pan drippings to sauté the vegetables allows the bacon's smokiness to permeate the whole dish. It's a striking complement to the sweet potatoes and red peppers. And don't fret about making too much—you won't have leftovers for long. The flavors will meld further and make for a terrific breakfast the next day.

Oktoberfest fans, here's your dish. Wondra flour, which dissolves quickly to prevent lumps from forming, is what helps thicken the juices in this fall classic. You'll find it at the supermarket.

Yuca, also called cassava or manioc, is a staple of many Latin American cuisines. This traditional Cuban preparation brings together yuca's mild flavor and starchy texture with a piquant citrusy garlic sauce. Simple and delicious, it will quickly become a staple of your kitchen as well.

Though many of us associate quesadillas with flour tortillas, in Mexico they're often made with uncooked corn tortillas that are folded in half around a filling like a turnover, then cooked on a griddle or fried. Here, we've enclosed delicate zucchini blossoms, tomatoes, onions, and Oaxacan string cheese.