Quick

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 spicy vegetarian curry is hearty enough for a comforting fall dinner. It's great simply ladled over steamed rice.

This slightly unusual side dish takes the place of your standard green beans, lending a light and crunchy contrast to the heavier, puréed dishes in this menu. (Most people don't think of cooking jicama, but we love its crisp water-chestnut-like texture, raw or sautéed.)

A touch of cream transforms this dish into a sumptuous side that exposes the luxurious character of this often homely vegetable.

Despite the fact that they require few ingredients and little effort, these beans always get raves.

We liked turkey best in this easy one-dish meal, but if removing tendons from the drumsticks seems too laborious, substitute 1 1/2 pounds of smoked ham steak. Trim the steak, discarding any bone, then cut into 1-inch pieces.

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.

This quick dish has all the deep, exciting flavors of Southeast Asia. The curry paste already has lemongrass in it, so don't worry if you can't find fresh: It will still be delicious without it.

The hearty greens in this dish retain a bit of their pleasing crunch.

Moules à la Marinière This preparation has a few variations: with or without white wine; with or without lemon; and with a different liaison. Only the shallot, a characteristic element of the "marinière," always remains. Of the different recipes for the marinière, we give the simplest, which is also the best. In this, the sauce is bound with bread crumbs. If you prefer a liaison with beurre manié, you should replace the bread crumbs with 10 grams of flour (1/3 ounce) worked with 20 grams (2/3 ounce, 1 heaping tablespoon) of butter.

These steaks pair nicely with the roasted Potato Wedges with Rosemary Butter and are, conveniently, roasted at the same oven temperature.

This dish was the surprise of the year. The ingredients might seem ordinary, but trust us — it's fantastic.

Every bite of this simple, crisp salad literally bursts with flavor. With each bite, you get a splash of juice and the crunch of nuts.

This light starter can be prepared ahead of time and is a smart alternative to fussy holiday hors d'oeuvres. It has an unbelievably fresh flavor, even when made with frozen soybeans.

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.