Gourmet

Despite the fact that they require few ingredients and little effort, these beans always get raves.

We liked turkey best in this easy one-dish meal, but if removing tendons from the drumsticks seems too laborious, substitute 1 1/2 pounds of smoked ham steak. Trim the steak, discarding any bone, then cut into 1-inch pieces.

These satisfying tarts may incite "vegetarian envy" in your meat-eating guests. The recipe makes 4 sizable main-course portions, but the tarts could be halved (or even quartered) to serve as a side dish. Either way, they are delicious with the roasted mushroom and barley gravy.

his delicious vegetarian soup is a take on the Persian dish ash-e reshteh.

We love the homey quality and clean flavors of this colorful soup.

This quick dish has all the deep, exciting flavors of Southeast Asia. The curry paste already has lemongrass in it, so don't worry if you can't find fresh: It will still be delicious without it.

We were happy to learn that some brands of frozen naan are remarkably good.

The hearty greens in this dish retain a bit of their pleasing crunch.

Replacing this Czech dish's traditional pork stuffing with confit duck results in a much shorter cooking time without sacrificing any mouthwatering flavor.

Moules à la Marinière This preparation has a few variations: with or without white wine; with or without lemon; and with a different liaison. Only the shallot, a characteristic element of the "marinière," always remains. Of the different recipes for the marinière, we give the simplest, which is also the best. In this, the sauce is bound with bread crumbs. If you prefer a liaison with beurre manié, you should replace the bread crumbs with 10 grams of flour (1/3 ounce) worked with 20 grams (2/3 ounce, 1 heaping tablespoon) of butter.

These steaks pair nicely with the roasted Potato Wedges with Rosemary Butter and are, conveniently, roasted at the same oven temperature.

This dish was the surprise of the year. The ingredients might seem ordinary, but trust us — it's fantastic.

Boeuf à la Mode This old-fashioned pot roast recipe was given to food editor Ruth Cousineau by her late mother-in-law, Mary Cousineau, who learned it from her own French-Canadian mother-in-law. Ruth has substituted allspice for the more difficult-to-find quatre épices, which Mary used to flavor the meat. Like any pot roast, this one tastes even better made ahead and reheated. Drizzle the pan juices over steamed potatoes or serve the sliced meat over noodles.

The flavor combinations in this creamy yet light soup are complex, but making it is very easy. Like the best appetizers, the soup wakes up the palate and is not too filling.

Most chestnut soups are fairly substantial. We've made our version lighter and brothier to serve as a first course for a big meal. Chopped chestnuts mixed with tangy croutons add texture and extra layers of complexity.

Every bite of this simple, crisp salad literally bursts with flavor. With each bite, you get a splash of juice and the crunch of nuts.

This light starter can be prepared ahead of time and is a smart alternative to fussy holiday hors d'oeuvres. It has an unbelievably fresh flavor, even when made with frozen soybeans.