Saute

Even if you're a fan of the traditional green bean casserole, you might want to consider subbing these simply prepared fresh beans, which can provide balance to all the rich items on the menu. Plus, this streamlined dish, which needs just a brief rewarming on top of the stove before serving, won't contribute to a last-minute traffic jam in the oven.

The secret to this recipe's rich, nutty flavor is the browned butter. Watch the butter carefully as it cooks to make sure it doesn't burn. If you can't find slim, delicate haricots verts, substitute green beans and cook them for an extra minute or two. You can also substitute fresh mint for the oregano for a different flavor.

The secret ingredient in Kristen's version of this southern classic? Evaporated milk.

In this recipe, butter lettuce is cooked in pan drippings for a quick side.

Rouille is a Provençal sauce that's traditionally made with peppers and served with fish. Here, it's the spread for an easy, flavorful appetizer.

To add richness, sauté three ounces sliced pancetta until crisp; crumble over before serving. Varietal honeys are available at specialty foods stores and online at chefshop.com.

Thinly sliced brussels sprouts are sautéed with shallots in this comforting hash.

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.)

A frequent host of special dinners at Chez Panisse, Niloufer Ichaporia King is an amazing Parsi cook whose recipes are truly inspiring. When we saw this one in her new book, it struck us as the perfect marriage of whisper-light omelet and aromatic, dosa-like filling.

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.

A trilogy of apple—cider, cider vinegar, and ample chunks of Gala or Fuji— contributes sweet-tart goodness to this Germanic dish. It's a simple, straightforward celebration of fall.

Chang's two restaurants cater decidedly to the pork lover, and this salad is no exception. Among the sweet, smoky, and tart notes tossed together, you'll get an occasional zing of heat from the chili nuts (which, served on their own, may very well become your new favorite bar snack).

Editor's note: The recipe and introductory text below are adapted from Molto Italiano by Mario Batali. It's part of a special menu created by Lidia Bastianich and Mario Batali for Epicurious's Wine.Dine.Donate program. Scarola alle Acciughe There are basically two ways of cooking greens: the long, slow method, and this one, where much of their water content is still present, leaving the leaves with a definite chew.

To preserve and enhance the fettuccine's subtle flavor, toss it with a light sauce like this one.

Try this for breakfast or as a side dish.

If your toddler doesn't want the toast part, give him a more finger food–friendly bowl of cooked, unmashed beans. Four-star chefs wait all year for the same privilege.