Porcini Mushroom

This mushroom gnocchi gets its savory flavor from dried porcini mushrooms, which are ground into powder and mixed into the dough.

A crispy-crusted pork shoulder glazed with a tangy vinegar and butter sauce.

If chicken noodle soup is a winter blanket, then this brodo is a light spring sweater.

These sweet potato bowls are an easy go-to weeknight dinner: Steam the sweet potatoes while you sauté the mushrooms with spiced ground lamb, quick-pickle fennel and onions, make a simple yogurt sauce, and dinner is ready in about half an hour.

Brushing the underside of the dough with egg wash for this pot pie recipe creates an airtight seal so that steam will push the pastry lids into a dramatic dome during baking.

At L.A.'s Chi Spacca, chef Chad Colby loves grass-fed, a.k.a. red, veal for its marbling and color, but regular milk-fed veal will work well. He often brines his meat, too: Here is his go-to basic brine recipe.

Pork tenderloin is a delicious lean cut, but it can get dry quite easily. Use an instant-read thermometer and cook pork to 140° to ensure juiciness.

What’s vadouvan, you ask? It’s just one of our new favorite exotic spice blends, a French-Indian formula that includes onion, shallots, and garlic added to a currylike mix.

When you get right down to it, very few people actually really and truly want a green bean casserole. Lacy fried green beans with an addictive shallot dip? That’s another story, and a great way to use up any leftover beans.

Refrigerated resting is key to these burgers’ success. Air-chilling helps dry the burgers out slightly so they stick together in the skillet.

The best part of any paella is the crisp layer of rice that forms on the bottom of the pan. Make sure to scrape some out for each portion.

Lentils and fresh and dried mushrooms give this vegetarian casserole its meaty character. You can prepare most of it in advance and bake it just before your guests arrive.

Dress up this humble cut of meat by rolling it around a stuffing of mushrooms and greens.

Good gravy begins with good stock. At least one day (and up to four days) before the feast, make your own rich turkey stock. For a recipe, see our Do-Ahead Turkey Stock (click for recipe); in a pinch, you can use store-bought low-salt chicken broth, but the results with homemade are incomparable.

This super-savory mushroom gravy recipe can be made a day ahead.