Gourmet

Sweet crackers and cookies easily transform into delicious piecrusts. Be sure to use gingersnaps for the pumpkin ginger cheesecake pie and graham crackers for the chocolate s'more pie .

A smooth chestnut purée and plenty of butter make these mashed potatoes a must-have at the holiday table.

Roasting a whole head of cauliflower at high heat creates beautifully caramelized florets. It's perfectly offset by fresh parsley and a drizzle of a quick lemon dressing.

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.

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.

Don't be surprised if these spears prove even more popular than the classic mash—they brown up beautifully, and it's hard to resist the siren call of bacon.

This mix of greens is a knockout blend of textures, and a short sauté in fruity olive oil mellows their slightly bitter flavor.

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 become your new Thanksgiving favorite.

Nutty wild rice pairs nicely with turkey, and the addition of roasted red peppers makes the dish visually stunning.

Parsnips may not be the flashiest of vegetables, but we love their earthy flavor, especially when they're gussied up with fragrant black-truffle butter.

In January, we published a classic mole poblano that takes 3 1/2 hours to make — but a respectable version of the revered dish can also be had in much less time.

This dish, inspired by a recipe from Gray Kunz's Elements of Taste, is a great alternative to roasting a whole chicken. To ensure that the bird lies flat and cooks evenly in the pan, we've used the spatchcock technique, which entails simply removing the backbone of the chicken and tucking the legs up and out of the way. Don't worry if the instructions seem a bit confusing when you're reading through the recipe — the steps become obvious once you have a chicken in front of you.

Hearty ingredients load this quick Italian dinner with spicy, cheesy flavor.

This recipe brings smoky paprika and a jolt of briny capers to fish and chips.

Provençal-inspired, this light, brothy seafood dish will have you wondering how something so delicious could be so easy to make.

Light in texture yet satisfyingly rich, this elegant one-dish brunch surprises with its earthy depth.

In this version of cassoulet, garlic-crumb topping is served on the side. Rather than acting as a thickener, the crumbs give our brothy version of the dish a crisp layer of texture.

Until you've tried this dessert, you may not have tasted a pear's multiple personalities.