Simmer

You can purchase a whole roast duck at your local Chinese restaurant. Some varieties of noodles suggest soaking them in boiling water instead of cooking them; check your package instructions before preparing them.

We serve this flavorful gravy over meatloaf and mashed potatoes, but it is equally good with other classic comfort foods, such as ham and biscuits.

Add the giblets and neck to the pan with the turkey 1 1/2 hours after the oven temperature is reduced to 350°F in step 5 (recipe above).

To tone down the sauce for little mouths, omit some of the chiles.

This dish was inspired by one of cookbook author Madhur Jaffrey’s lamb curries.

If you want to make the dish in advance, prepare the chicken and sauce through step 2. Let cool completely, then cover and refrigerate overnight. Rewarm gently before proceeding.

This recipe makes enough sauce for 8 chickens. Refrigerate leftover sauce for up to 2 weeks.

This sauce was created by chef Pierre Schaedelin.

This recipe is inspired by ones that use flanken, a cut of beef from the chuck end of short ribs. In Jewish custom, the meat is boiled and served with horseradish. Our version uses braised boneless ribs and pairs them with earthy vegetables.

A tasty herb oil is a nice alternative to a heavy or complicated sauce. It’s quick and easy to make, and it looks and tastes great. Herb oil can be refrigerated up to 2 days before using; bring to room temperature before serving.

You can refrigerate the sauerbraten, covered, for up to 2 days. (In fact, the flavors develop nicely when the dish is made ahead of time.)

Toasting couscous in the pan before adding water imparts a nuttiness that complements the distinctive flavors of mint and parsley.

Because this recipe makes a large quantity of risotto, be sure to use a wide, shallow saucepan or skillet to let the rice cook evenly.

To make this recipe in advance, dice the beet and prepare as directed in step 1, and refrigerate it in the liquid, covered, up to 1 day.