Quick

This bread is turned out of the skillet to reveal a lovely array of whole sage leaves.

A great way to use the liver from your Thanksgiving turkey. (The turkey liver alone won't be enough—you'll have to mix in a few chicken livers.)

For a great vegetarian entrée, serve the vegetables on a bed of couscous.

Toss these bread crumbs with green vegetables, root vegetables, or pasta.

The legacy of San Francisco's Italian and Portuguese immigrants—many of them fishermen—lives on in this fuss-free take on the North Beach favorite, with fresh fennel adding a subtle touch of anise to the tomato-based seafood stew.

Split and browned bratwurst provides contrast in a Normandy-style pairing of apples and cream.

Like an eastern European take on ravioli, this embodiment of Polish comfort food is right at home in a lively tomato sauce with dill and caraway seeds.

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.

Warm up on a chilly fall evening with this pumpkin spice bread pudding.

Food editor Ian Knauer has taken three of his favorite things—pigs, booze, and fire—and combined them into a heady, creamy, southern-inspired specialty.

Broiling delicate hake gives it a slightly golden crust and a flaky, moist center. That texture is made all the more memorable when it's paired with rustic sautéed mushrooms.