Onion

Why a trio of cheeses? Fontina for its melting quality and nutty flavor, Gorgonzola for its biting blue punch, and Parmigiano-Reggiano for its uncanny ability to amplify other cheeses.

Sausage, egg, scallion, and cheese are layered over garlicky "Texas toast" in the heartiest take on savory bread pudding we've ever come across — just the sight of it could stir a cowboy-size appetite. This stick-to-your-ribs breakfast for a crowd can be completely assembled the night before.

This is also a wonderful sauce for hearty pasta dishes.

This fresh side is a delicious alternative to cranberry sauce.

The puffs can be formed and chilled or frozen on baking sheets well ahead of time, then simply popped into the oven.

These beefy bites are filling enough to stand in for a meal.

Why, we wondered, should traditional bread stuffing have to use white bread? Rye and pumpernickel stand up much better to the sweet caramelized onions and earthy turnips in this very autumnal version.

Our resident Louisianan, associate food editor Alexis Touchet, remembers this dressing from her childhood—and it's the one that still graces her family's Thanksgiving meal, year after year. This dressing is not considered a stuffing for the turkey, but a dish that "dresses up" the table.

It's hard to improve upon the honest goodness of mashed potatoes, but here scallions and brown butter do the trick. The scallions provide sweetness, and the brown butter adds a beguiling nuttiness.

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.

These satisfying tarts may incite "vegetarian envy" in your meat-eating guests. The recipe makes 4 sizable main-course portions, but the tarts could be halved (or even quartered) to serve as a side dish. Either way, they are delicious with the roasted mushroom and barley gravy.

his delicious vegetarian soup is a take on the Persian dish ash-e reshteh.

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

Replacing this Czech dish's traditional pork stuffing with confit duck results in a much shorter cooking time without sacrificing any mouthwatering flavor.

Boeuf à la Mode This old-fashioned pot roast recipe was given to food editor Ruth Cousineau by her late mother-in-law, Mary Cousineau, who learned it from her own French-Canadian mother-in-law. Ruth has substituted allspice for the more difficult-to-find quatre épices, which Mary used to flavor the meat. Like any pot roast, this one tastes even better made ahead and reheated. Drizzle the pan juices over steamed potatoes or serve the sliced meat over noodles.

The flavor combinations in this creamy yet light soup are complex, but making it is very easy. Like the best appetizers, the soup wakes up the palate and is not too filling.

Most chestnut soups are fairly substantial. We've made our version lighter and brothier to serve as a first course for a big meal. Chopped chestnuts mixed with tangy croutons add texture and extra layers of complexity.

Frittata di Ricotta The best ricotta is a farmer's jewel—thick, tangy, and, contrary to health regulations, unpasteurized. But we eat it anyway, at room temperature with a spoon, like kids skimming cream off the top of milk. Around Garfagnana, the mountain town where my mom grew up, this frittata is a staple, but is never served as an individual dish; the frittatas they made were huge and were sliced into single servings. You can't beat it for a buffet. It's also great with tomato sauce on top. Make sure to use the highest quality ricotta you can find.