Quick

The tang of the cranberry juice is balanced by the smoothness of the amaretto and vodka.

Garlicky kale, a robust winter green, gains an unexpected twist with dried cranberries' saucy hits of tartness.

Because curry powder is a blend of many spices, it's a tremendous way to get both depth and complexity in one fell swoop. Adding cayenne compounds the intensity. Take a taste of this fragrant, pleasantly spicy dish, and you'll agree.

The act of deglazing—using a liquid to "release" pan drippings—is the tried-and-true trick to getting a quick, flavorful sauce. The soy in this recipe melds wonderfully with the wine and adds a certain depth.

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.

Though this famous pub dish—usually made with Cheddar—is known for its lack of meat, a slice of high-quality ham adds another layer of deliciousness.

Topping Napa cabbage and radishes with a distinctively tangy dressing results in a salad that's as lively as it is simple.

With its warm, gooey goodness, this dessert will bring bananas Foster to mind. You'll have some sauce left over, which will be handy because, we assure you, you'll be in the mood to have this again the next night—if not sooner.

A basic vinaigrette would overpower delicate red-leaf lettuce; instead, we opted for a subtle dressing that gets its creaminess from puréed onions.

A delicate, sparkling sugar shell transforms fresh cranberries and sage leaves into jewellike candies that beautifully adorn the cranberry grappa jelly and that also taste entirely appropriate with the main course.

Make the vibrant lemon, tarragon, and parsley butter up to three days ahead and then toss with hot blanched green beans for an easy last-second side.

Ruby Port makes for a cranberry sauce that's all grown-up—and its robust flavors, paired with a bit of tangy citrus, complement all the other foods on the plate.