Side

Traditionally, gremolata is made with parsley, lemon peel, and garlic. Here, Parmesan adds richness and pecans add crunch.

Blood orange juice gives the dressing great flavor and color. If you can't find it, use 1/2 cup pomegranate juice mixed with 1/4 cup regular orange juice.

Who says a gratin has to arrive on the table in a baking dish? In this version, the potatoes, spices, and cheese are layered and baked in a springform pan, giving the dish a cake-like look.

This stuffing pairs perfectly with roast turkey.

A classic Christmas bread from one of Buenos Aires's most famous bakeries, Las Violetas.

Leaving the skins on small red-skinned potatoes adds wonderful color and texture and makes this dish even easier to prepare.

This comforting side would also be great for brunch.

The base for the sauce can be prepared two days ahead; the pan juices from the Roasted Double Rack of Pork are added to it before serving.

The slight bitterness of the greens is tempered by the sweetness of the beets and the raisins, while the cheese adds a creamy richness.

Lewis Rossman of Half Moon Bay, California, writes: "I'm a chef, and Mediterranean is probably the best way to describe the kind of cooking I do at my restaurant, Cetrella. There's an emphasis on seafood, plus several dishes inspired by places I've visited like Provence and Catalonia. This is one of my favorite recipes from the menu. It also happens to be the thing I make at home all the time." Thinly sliced lemon — peel and all — gives this dish bright flavor. (No need to peel the lemon since roasting softens the rind.)

This versatile side dish is part of a menu chef Kent Rathbun created for Epicurious's Wine.Dine.Donate program.

Chef Kent Rathbun of Dallas's Abacus restaurant created this recipe for Epicurious's Wine.Dine.Donate program.

The recipe for this eastern European favorite varies from Russia to Slovenia, but it is always rich, sweet, and dense. Poppy seeds can easily become rancid, so make sure your poppy-seed filling tastes fresh.

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.

Parsnips, celery root, and sweet potatoes bring depth to this unfussy gratin. Best of all, it requires no "arranging"—you just spread the root vegetables in the baking dish.

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