Gourmet

A few fresh vegetables and a leftover turkey is all you'll need to create this phenomenal soup — perfect for cold nights and holiday nostalgia.

This is best done on a large gas grill fitted with a thermometer — it's more labor-intensive to keep a charcoal grill at a constant high heat. You'll need a disposable roasting pan large enough to fit the turkey on a V-rack.

We used strongly flavored wild greens because a mild salad would get lost with the rest of the menu. The dressing is a simple and classic vinaigrette.

Grillades The grillades served with Baked Cheese Grits make for perfect comfort food — breakfast, lunch, or dinner.

This jam has all the kid-friendly sweetness you remember, but with lovely floral notes and a thick consistency that come from using Concords at their peak.

If you can't get Nantucket bay scallops, you can use other bay scallops or sea scallops (cut lengthwise into thirds).

You'll have more spice rub than you need for the Grillades . Try this seasoning on fish, pork, or beef dishes.

At her restaurant, Magnolia Grill, Karen Barker serves this tart with fresh raspberries and whipped cream. I think it's perfect all by itself.

This cake is the little black dress of fiber — velvety and sophisticated. Medjool dates lend it an unbelievably unctuous texture. When measuring spelt flour, be sure to spoon it into the measuring cup and level it off to prevent packing it down; this will keep the cake light.

Farro is often said to be the Italian word for "spelt," but it is actually a different strain of wheat.

This recipe is an adaptation of the wonderful smash of vegetable served on the sliced-pork sandwiches at Philadelphia's Tony Lukes. Liberated from the bread, the dish has a slight bitterness that makes a great foil for the richness of Broiled Duck Breasts with Orange Chipotle Sauce .

Duck breast is a sadly underrated meat. Served rare to medium-rare and sliced on the diagonal, it has the mineral tang of beef. This southwestern version, with its slightly spicy sauce, elicits every ounce of flavor from the bird. And it's so easy!

Nobody is indifferent to sea urchin roe: You either love it or hate it. Personally, its rich and sexy taste is my favorite flavor on earth. Until I tried the extraordinary mousse invented by Jean-Georges Vongerichten, I preferred it raw. Now I know better. The best sea urchin roe comes from southern California, and is sold in little wooden trays at Japanese markets. It is extremely fragile. It's important to use very fresh roe with a clean, ripe, rather fruity scent.