Simmer

Fluffy texture (thanks to less-starchy converted rice) and the right balance of flavors (bay, thyme, and white pepper) earn this foolproof rice its name. This recipe is an accompaniment for Gumbo Z'Herbes.

These are especially good when made with leftover grilled turkey.

Diane Brown Savahge of Los Angeles, California, writes: "I'm a part-time restaurant manager and food writer, and occasionally I teach cooking classes. One piece of advice I always share with my students is to keep the ingredients list short — you don't need to empty out your refrigerator to make a great meal. You just need a few quality ingredients with bold flavors."

Polly Tafrate of South Salem, New York, writes: "I've taken dozens of cooking classes over the years, but some of my best lessons in the kitchen have come from my husband's family. His sister and his mother have shared many delicious recipes with me, including this one."

A Vietnamese-inspired soup for using up your Thanksgiving leftovers.

This gravy makes a nice accompaniment to the broiled polenta sticks and the roasted squash and mushrooms , as well as the <epi:recipelink id="230982">sautéed Broccolini.</epi:recipelink>

This is a sweet dessert compote — it does not go with the turkey. The oranges are cooked to make sure all the bitterness is released, so it's important that they're sliced very thin — an extremely sharp thin-bladed knife is best for the task.

This risotto is a delicious way to add vibrant color — and a bit of Italy — to the normally muted Thanksgiving table.

Here, you only boil the rice briefly before combining it with the dried fruit and cooking it without water. We adapted this rice from a Persian method that yields a buttery crust (called tah-dig) on the bottom of the pan — later the crust is served with the rice. Usually you have to dip the pot in cold water at the end of cooking to release the crust, but a happy kitchen accident occurred when we tested this recipe. Food editor Ruth Cousineau let the rice stand for almost an hour (things can get hectic when you're preparing a holiday meal), and the crust came right out without the dipping. Using a heavy pot helps keep the rice hot, too.

Truffles add a flavorful woodsy note, but if you make this French-influenced celery-root purée without them, it will still be delicious.