Simmer

Roasting the turkey and vegetables before simmering them results in a dark stock that takes you more than halfway to a rich brown gravy. The recipe yields enough for the gravy and then some, but you'll be happy to have the extra when it comes time to make soup.

Brown sugar, made by combining white sugar with molasses, adds a distinctive and irresistible flavor to this silky pudding.

This simple yet sophisticated relish has depth and tang that store-bought cranberry sauce just can't match.

In Russia and eastern Europe kasha is most often made into thick gruel. Instead, we turned the roasted buckwheat kernels into a fantastic side dish studded with butter-toasted walnuts and browned onion.

Adding the cranberries in three stages, along with crumbled nuts, results in a wonderful conserve with layers of texture and flavor. The turbinado sugar imparts subtle caramel undertones.

This classic Italian trio never gets old, because it works so well: The saltiness of Parmigiano-Reggiano accentuates the sweetness in the popular winter squash while earthy sage rounds it all out.

This bolognese lacks one traditional main ingredient—meat. However, with hearty vegetables, you'll hardly know it's missing.

Sweetened by pepper and rounded out with cilantro, vinegar, and tomato paste, this Latin American staple is perfect with anything on your table or as a meal itself.

We've added spinach to this classic Italian soup to create a dish that's both filling and delicious.

The secret to this simple recipe is using the best carrots you can find; taste them to make sure they are sweet and full of flavor.

Soft and crisp, bitter and sweet—this simple salad is a clean, bright counterpoint to the rest of the meal.

Part of what makes this luxurious dish so delicious is that the spinach, artichokes, and oysters have a similar texture and the same soft, gentle flavors.

It's impossible to go wrong with layers of graham, chocolate, and marshmallow. Broiling the gooey top creates an irresistible golden crown that crackles each time the pie is sliced.

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.

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.