Side

Many wild-mushroom combinations work; buy three to four varieties. Chanterelle, oyster, maitake (hen-of-the-woods), brown beech, stemmed shiitake, and black trumpet mushrooms would all be delicious.

Danish blue cheese, which is more economical than Roquefort, adds a rich tang to these cheese puffs.

Packed with veggies and two kinds of cheese, this dish is hearty and surprisingly luxurious.

Fresh truffles cost hundreds of dollars per pound. A drizzle of truffle oil gives a similar flavor and aroma for a fraction of the price.

Roasting turns broccoli into an addictive side. This crowd-pleaser can be prepared in no time.

Apples make this salad appealing even to young children.

This side is a riff on pommes Anna, a classic French dish of sliced, layered potatoes cooked in a shallow pan. In this modern version, the potatoes are joined by slices of celery root and turnip.

Less expensive than crab but just as good.

Dried beans don’t always need to soak overnight. Just prepare them as instructed below.

This recipe originally accompanied Curried Lamb Samosas with Apricot Chutney .

This recipe originally accompanied Mushroom and Thyme Risotto Cakes with Roasted Tomato and Arugula Salad . If you're not keeping kosher or serving this salad with meat, you could top it with crumbled blue cheese.

At first glance, your guests will think this is creamed spinach. One bite and they'll be thrilled to find it's much more exciting than that. Kale, a hearty green, brightens potatoes that have been cooked in cream. Smooth and substantial, this dish is a welcome foil for pork roast with winter fruits or other roasted meats.

In an attempt to simplify hash browns, we spread superthin slices of buttered Yukon Golds in a casserole and baked them in the oven. They came out equal parts tender spuds and crisp golden top—a delicious cross between scalloped potatoes and homemade chips.

Caraway seeds are often baked into and on top of rye bread, their nutty, spicy fragrance accenting rye’s earthiness. Here, the natural duo crisps in a pan of melted butter before topping steamed cauliflower. In this elegant, simple side dish, crunchy rye crumbs give way to succulent florets and bring out their natural sweetness

A salad of oranges and slightly bitter endive and escarole rounds out the buffet of fried latkes and rich toppings.

Add a little color to the Festival of Lights with zucchini pancakes that shine green. Lighter than potato latkes, they're the Mediterranean cousins who've traveled north to visit family in eastern Europe.

Lemon-tahini dressing unexpectedly emboldens kale and cheesy potatoes with its creaminess and tart richness. We went back for seconds and thirds.

To balance the red-wine vinegar and capers in this blend of smoky eggplant and red peppers, anchovies perfume the relish with a deep, savory note. Though this is a natural accompaniment to the zucchini latkes, it also makes a lively option for the potato ones.

Food editor Gina Marie Miraglia Eriquez's grandmother used to serve tender green beans tossed with mashed potatoes—so this is straight from Nonna's kitchen.