Make Ahead

This play on osso buco forgoes veal for the dark meat of turkey legs. A vibrant gremolata made from lemon and orange zest and fresh parsley offsets the richness of the meat.

In this luxurious dish, the marrow from slow-simmered beef shanks combines with pan juices and aromatic vegetables, creating a silky gravy perfect for serving with potatoes. Tender roasted garlic adds a deep, caramelized background note.

Chinese fermented black beans are a bargain—the small amount here packs a pungent, salty flavor that complements the sweet, garlicky sauce for the wings.

This recipe makes more than enough jam for Chef Ryan Hardy's buttermilk panna cotta . He recommends making the full amount—leftovers are delicious in peanut butter and jelly sandwiches.

This recipe was created by chef Ryan Hardy of the Little Nell in Aspen, Colorado. It's part of a special menu he created for Epicurious's Wine.Dine.Donate program.

This dough is easy to handle and will give you a crispy crust that's also tender.

Great with orange or Romanesco cauliflower. Serve with a green salad.

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 Michel Richard. Michel Richard adds an element of surprise to even the most classic of dishes. His version of crème brûlée pairs a smooth, cool layer of vanilla custard with a topping of silky dark chocolate mousse. The contrast is exceptional. The dessert can be made the day before and refrigerated, but the caramelizing must be done just prior to serving. When caramelizing the topping, we prefer a propane torch — available in most hardware stores — to the smaller, more expensive, and less effective culinary torches.

A V-slicer— sold at some supermarkets and most cookware stores—makes quick work of slicing the potatoes very thinly. Serve these alongside Martinis.

You've seen them at chic restaurants—here's how to make them at home. Skewer one and serve in a Martini. (Start this recipe at least two days ahead so the flavors have time to develop).

This big-deal cake can be made a day ahead.

These have a finished, pastry-shop look but require astoundingly little effort. The stacks need to chill at least six hours, so get started early in the day — or the night before.

Editor's note: The recipe and introductory text below are from The Gourmet Slow Cooker: Simple and Sophisticated Meals from Around the World by Lynn Alley. For more on slow cooking, click here. Poaching salmon, or any fish for that matter, in the slow cooker is a no-brainer. Although it isn't a traditional dish for long, slow cooking, it is one of the things that the low, even temperatures of the slow cooker does well with. Poached salmon, needing no oil to cook, makes a light lunch paired with lemon rice, steamed vegetables, and salad, or a sumptuous dinner with herbed mashed potatoes and grilled vegetables.

This wintertime favorite, a great way to use up the leftover rice in your fridge, gets a surprise lift from lemon zest. For added crunch, sprinkle it with slivered almonds or pistachios before serving. This recipe was originally part of a feature on slow cooking. For additional recipes and tips for using a slow cooker, click here.

Use this fresh mint syrup to make Mint Juleps or Mojitos.

Saltfish is a staple throughout the Caribbean, providing a rich, salty flavor for simple dishes like fritters, steamed callaloo, and rice. This dish is called "pick-up saltfish" because the salt cod is pulled apart and shredded. It's made into a salad that's eaten for breakfast or brunch with coconut bake or crackers. It's a good party snack, too. The salt cod needs to soak overnight, so start this recipe a day ahead. Salt cod is available at some supermarkets and at specialty foods stores.

This slightly sweet mash tastes great with roast pork or lamb.