Simmer

Food editor Paul Grimes credits his cooking-school teacher chef Fernand Chambrette of école de Cuisine La Varenne, in Paris, with teaching him how to waste nothing and how to coax flavor even out of scraps. But this is not just an exercise in virtuosity, since the butter carries every last drop of sweet sea essence rendered from the shells. Keep any extra in your freezer and scoop some out whenever you want to punch up a seafood dish.

When was the last time you had a traditional, everything-from-scratch bisque? The rarity of an execution this loving, along with those succulent lumps of meat, guarantees groans of pleasure at the Christmas table. The intensely crabby finishing touch, with its base akin to drawn butter, will delight veteran crustacean eaters.

The zing of fresh lemon enhances both the peas' sweetness and the natural flavor of the spinach. The whole quick, creamy dish is bolstered by soft pillows of potato gnocchi.

Canned coconut soups are full of distinct Thai flavors such as Kaffir lime leaves and galangal (a gingerlike root). They lend great depth to this surprisingly easy meal.

Thanks to Simon and Garfunkel, the fresh herbs in this dish are forever linked. But the folk duo probably never knew how good they are on top of al dente bucatini, a thicker-than-spaghetti hollow noodle.

Bulgur is an earthy, nutty grain that becomes fluffy once cooked. It's an ideal canvas for aromatic and sweet flavors.

Shrimp cocktail meets everyone's favorite Sunday-morning drink. In other words, this is a vodka-infused shrimp cocktail in a spoon.

It looks like a Japanese roll—but it's not! Green beans stand in for the traditional scallion; thin slices of prosciutto replace beef.

These sweet ribbons are the perfect way to turn carrot cupcakes into edible presents.

Here, broccoli gets turned into irresistible finger food, while silken tofu adds a creamy touch to the dairy-free dip.

Is there a child in this world that doesn't love applesauce? This pink-hued, cinnamon-spiked version is just the right topping for the latkes.

This traditional Italian nougat is typically made with almonds, but we've substituted pistachios for their bright color and delicate flavor. Torrone can vary from firm to soft, but this one has a nice, subtle chew. Flavorless sheets of edible wafer paper keep the strips from sticking to one another.

These delicate gelées are wonderful for company—the passion-fruit purée gives them golden color and heady tropical flavor. As an added bonus, they keep beautifully for up to a month.

The transformation of butter, sugar, and salt into toffee is culinary alchemy at its best. This version is studded with cocktail peanuts and a decadent layer of bittersweet chocolate.

You could buy peppermint candy, but nothing comes close to the tingly, verdant flavor of real mint. These sweet lollipops make wonderful treats for both children and adults. The color is a very pale green, which can be enhanced with a drop or two of food coloring.

Editor's note: The recipe and introductory text below are from Jamie Oliver's book Cook with Jamie.

Editor's note: The recipe and introductory text below are from Jean Anderson's book A Love Affair with Southern Cooking. Pickled oysters are a cocktail favorite wherever oysters are fresh, plump, and flavorful, meaning most of the South. The hostesses I know like to mound them in small crystal bowls, top them off with a little of the pickling liquid, and pass with toothpicks so that guests can "go spearfishing." Though the red serranos add color, I suggest sprigging the bowl with fresh dill umbels or sprigs of Italian parsley. Come to think of it, small fennel umbels would also be attractive and appropriate. Note: Because cooking clouds the oyster liquid, I pour it through a coffee filter–-lined sieve directly onto the oysters and spices. Makes for a prettier presentation at serving time.