Quick

Flank steak stars in a satisfying meal that guests can assemble to their liking. We are big fans of tomatillo salsas for their bright, slightly acidic flavor, which is complemented here by creamy avocado.

Just a small amount of precious saffron turns this weeknight supper into something out of the ordinary. We prefer cultivated mussels because they require less cleaning, making them a cinch to prepare.

Editor's note: The recipe below is part of a healthy and delicious spa menu developed exclusively for Epicurious by Chef Jesús González of La Cocina Que Canta Culinary Center at Rancho La Puerta Fitness Resort and Spa. This recipe makes 1/2 cup more dressing than needed for Chef Jesus González's picante jicama and roasted carrot salad. The extra dressing is good on all sorts of salads, and will keep, tightly covered and refrigerated, for 3 days.

Editor's note: The recipe below is from Feast: Food to Celebrate Life, by Nigella Lawson.

Editor's note: The recipe and introductory text below are from Feast: Food to Celebrate Life, _by Nigella Lawson._I'm not really one for cocktails and pitchers of funny drinks, but I came up with this a few years back and it was so good and the color so festive, I just had to go with it.

Editor's note: The recipe and introductory text below are from Feast: Food to Celebrate Life, by Nigella Lawson. Strictly speaking, I don't think of this as a casserole, but I know that this is the traditional nomenclature; and, besides, I do sometimes serve the beans in one so it seems silly to quibble. This is another recipe I'd never have thought of adding to my Christmas till I started cooking for Thanksgiving, but I love its fresh, citrussy crunch. Actually, all I've done is bring on board an amplification of the way my mother always cooked green beans: just plenty of butter, plenty of pepper, and vicious amounts of lemon.

This recipe is part of a menu Chef Ming Tsai created for Epicurious's Wine.Dine.Donate program. Use this syrup to make his Blue Ginger Gimlet.

These are delicious warm or at room temperature—especially convenient when you're cooking for a crowd.

This will be a hit with fans of blue cheese. It's so rich that small portions would also be great as a starter or side dish.

The sweet grapes and tangy capers work beautifully with the fish.

Classic taste, new look. The borders puff up beautifully to keep the filling in place.

This no-muss, no-fuss cranberry sauce recipe gives you the perfect accompaniment to your Thanksgiving roast turkey.

The flavors of gravlax are used in a new and different way here. (For safety's sake, buy only the best-quality frozen fish, which may need to be ordered ahead.)

Barley replaces arborio in this "risotto."