This stuffing uses polenta two ways -- half of it is left creamy, while the other half gets browned, for a nice contrast of texture. more »

Unlike most brined turkeys, this one can be stuffed because the apple-cider brine contains less salt than the typical recipe. Begin brining two days ahead. more »

You don't need a panini machine to make these; use the low-tech method of weighting the sandwiches with a baking pan filled with canned goods. If you're making just one or two sandwiches at a time, you can cook them in a skillet and top them with another more »

Nothing beats great hot chocolate. Use the best chocolate you can get your hands on. We love Valrhona, but Lindt and Ghirardelli are also excellent choices. If giving as a gift, transfer the mix to crocks, jars, canisters, or cellophane bags, decorate wit more »

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This torte is a masterful mix of textures: The top crust bakes up with a hint of crackly crunch, giving way to a moist, light interior studded with tiny bits of hazelnut. more »

This dish is the vegetable incarnation of mulled wine--the cabbage and onions soak up all the flavor of the red wine and spices, becoming incredibly aromatic. more »

Liberate your green beans from casserole purgatory with a lively mix of butter, ginger, and lemon zest. It's a refreshing departure from a plate heaped with heavy fare. more »

If you find it difficult to get excited about Brussels sprouts, then it's likely you've never sampled baby ones. The tiny sprouts--less than an inch across--lack the bitterness of their full-grown counterparts. Paired with buttered pecans, they may just b more »

We couldn't improve much on traditional beef Stroganov, but we did decide to trade up: The usual small tenderloin pieces are replaced by whole steaks, which make for a more striking presentation on the plate. more »

This bolognese lacks one traditional main ingredient--meat. However, with hearty vegetables, you'll hardly know it's missing. more »

A simple mix of aromatic spices is rubbed on this pork loin before it's cooked and drizzled with a slightly tart sauce. more »

Souffles often contain so much cheese it dominates the dish. Swiss cheese subtly enriches this flavorful version. more »