Green Beans with Shallots

A quick and tasty take on green beans that’s a crowd-pleaser of a side dish. (By Francine Maroukian)

Halibut with Orange-Parsley Butter and Succotash

Grilled halibut is topped with compound butter and served over a vinegared succotash of lima beans, black-eyed peas, and corn. (By Aida Mollenkamp)

Kid-Friendly Fried Rice

Lighter than the real thing but still plenty tasty. (By Aida Mollenkamp)

Corn with Chèvre and Red Peppers

A light, Frenchy twist on classic creamed corn. (By Aida Mollenkamp)

Oysters with Mignonette Granité

Transforming a sharp mignonette sauce into icy shards makes serving oysters simpler. (By Roy Finamore)

Spinach and Weisswurst Quiche

Tasty for breakfast, lunch, or a late-night snack. (By Amy Wisniewski)

Fennel and Walnut Cranberry Sauce

Adding anise-flavored fennel to cranberry sauce brings a new dimension to the classic. (By Kate Ramos)

Herbed Peas and Carrots

This classic side dish is so easy, there’s no reason not to make it yourself. And done right, it’s got loads more flavor than the prepackaged version from the store. (By Aida Mollenkamp)

Cranberry "Spread"

Maple syrup, red pepper flakes, and candied orange zest make this holiday classic fun. (By Aida Mollenkamp)

Bacon-Wrapped Turkey with Pear Cider Gravy

Bacon keeps the turkey moist while pears sweeten it up. (By Kate Ramos and Aida Mollenkamp)

Chicken and Andouille Gumbo

Smoky sausage and chicken star in this classic. (By Adapted from Judy Whitmire)

Shrimp and Okra Gumbo with Tasso

A seafood and ham gumbo that’s thickened with okra. (By Mary Landry)

Blackberry-Peach Cobbler with Sour Cream Biscuits

Make it extra-indulgent with a drizzle of cream. (By Aida Mollenkamp)

Poached Fig, Walnut, and Blue Cheese Tart

A versatile tart appropriate as an hors d’oeuvre or a dessert. (By Adapted from Jose Garces)

Roasted Pistachio Ice Cream

Packed with nut flavor. (By Aida Mollenkamp)