Gourmet

These are the most elegant fried potatoes in the world. Don't expect the crunchy snap of a french fry but, instead, a soft, light crispness concealing an ethereally fluffy interior. There are various stories as to who or what "Lorette" is — but the number of French potato recipes named in honor of people and places illustrates how beloved and nuanced each dish is.

Remember icebox pies? And how the flavor of butterscotch always seems to melt extra slowly on your tongue? The lighter-than-air quality of the creamy filling, along with the crunch of the pecan topping, make every bite of this cooling pie a real treat.

Why a trio of cheeses? Fontina for its melting quality and nutty flavor, Gorgonzola for its biting blue punch, and Parmigiano-Reggiano for its uncanny ability to amplify other cheeses.

Hard-boiled eggs, sour cream, and onion are traditional accompaniments for caviar. In this longtime staple of community cookbooks, they are turned into a shallow cake and spread with caviar. We used supermarket lumpfish caviar, but if you're feeling flush, use the good stuff, or even Japanese tobiko (flying-fish roe).

Galette des Rois
You can bake this cake to celebrate Epiphany, as they've done in parts of France since the Middle Ages, and bury a trinket (called a fève, after the fava bean that was originally used) in its filling. Whoever finds it will be king or queen for the day. Serving a dessert this buttery, flaky, and downright delicious, however, doesn't require a holiday (or a hidden surprise).

With these distinctly Middle Eastern kebabs, the minty coolness of the yogurt sauce offsets the allspice, pepper, and cinnamon in some of the most succulent and juicy meatballs you have ever tasted.

If you're tired of serving the same old green bean dishes, here's a way to give them a South Indian spin. The coconut augments the sweetness of the beans and, along with the crunchy mustard seeds, lends texture as well.

We are happy to announce that Bev Jones has won our November "Cook the Cover" contest with her delicious variation on our Miso-Rubbed Turkey with Turkey Gravy. Bev Jones explains her variation:
This will be the juiciest and most flavorful turkey ever! I wanted to give my larger 19-lb turkey a little extra zip by adding rosemary and other herbs to the miso butter. I used all of the butter under the skin, since my turkey was bigger and no basting is required. After rubbing the butter under the skin, I placed red bell pepper rings with a lemon slice in the center of each under the skin for extra flavor and a nice presentation. I also cook all of my turkeys in those clear oven roasting bags you find in the grocery store. I have never been disappointed — no basting, juicy, flavorful, nicely browned, and it cuts the cooking time way down! You don't need as much turkey stock because there is so much juice from the turkey. I like cornstarch for thickening because I like a more clear-looking gravy. This turkey turned out to be spectacular and a real hit with all the family.

Three great ways to keep warm — coffee, hot chocolate, and bourbon — in a single mug.

This treat requires very little work and is a great make-ahead dessert.

A perfect ending to a holiday meal, these gorgeous golden orbs are remarkably refreshing. And they will remind you why, in days past, good little children often found oranges hidden in the toes of their Christmas stockings.

Neither overtly salty nor sweet, and with a pleasantly grainy texture, these biscuits won a loyal following among staff dogs — as well as humans.

The richness of almonds, hazelnuts, cashews, and pistachios embodies the generosity of the season. A kiss of honey and brown sugar adds a sweet touch.

These small muffin-shaped cookies deliver a brown-sugar-infused crunch, followed by an intensely fruity burst of blueberries and lemon.

Similar to monkey bread, this is a great choice for brunch. Letting the dough rest overnight allows its flavor to develop into something wonderful.

Imagine peanut brittle that is as delicate as lace, with the familiar buttery crunch.

These squares practically explode in the mouth with silky, fudgy chocolate and cool mint ganache.