Pancetta

Salty Italian bacon flavors both the turkey and the gravy. Does it get any better?

For extra flavor, add leftover (plain) gravy or stuffing to the soup. If using stuffing, stir in one to two cups half an hour before the end of the cooking time. If using gravy, add it just before the soup's done.

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.

You'll find burrata cheese at some supermarkets and at specialty foods stores, Italian markets, and cheese shops.

Editor's note: The recipe and introductory text below are from The Essence of Chocolate: Recipes for Baking and Cooking with Fine Chocolate by John Scharffenberger and Robert Steinberg. _ Contributed by Arnon Oren. Café Cacao, the restaurant in our factory, surprises some visitors. Many expect a coffee bar that serves nothing but chocolate cake and cookies. While we do serve many kinds of desserts, Berkeley residents come more for the savory foods made with cacao nibs. Arnon Oren, our first executive chef, created this fresh, memorable dish. Combining roasted squash with pancetta and crunch cacao nibs brings out the depth and sweetness of the squash, making it taste almost creamy. Prosciutto or any salty cured meat works well in this recipe. _

Brasato al Barolo There is a bit of a contradiction inherent in this homey dish: Barolo isn't exactly a cheap cooking wine. Not to worry: The less-expensive bottles recommended below will produce an equally unctuous result.

This hearty stew is brightened by a sprinkling of lemon peel and chopped fresh parsley.

For a classic side, heat drained canned white beans with olive oil, chopped garlic, and chopped fresh sage. What to drink: A full-bodied red wine with black cherry flavors and hints of pepper, like Ravenswood 2002 Monte Rosso Zinfandel from Sonoma ($32).

This elegant soup doesn't look or taste anything like leftovers.

There's lots of bold flavor in this hearty stuffing, which, though inspired by a classic Italian combination, happens to work in perfect concert with everything on the American holiday table. Baking it in a wide dish yields plenty of crusty top for everyone.

Don't add salt to the fried eggs or arugula—the pancetta and cheese are salty and add plenty of flavor.

Soft 00 flour (available at Italian markets) produces a more tender pasta, but all purpose flour works well, too.

Left whole and baked, these plump tomatoes encase a soft-cooked egg and romaine pesto. Their interesting presentation is sure to turn some heads.

A few simple ingredients come together in an unexpected way to create a delicate beginning for a luxurious dinner.

If you can't find green garlic, just blanch a regular garlic clove in boiling water for two minutes to soften its bite.