Potato Parsnip Gratin

Parsnips add a new dimension to a side-dish standby. (By Charlie Palmer)

Oxtail and Barley Soup

An intensely rich broth comes from slowly simmering oxtails with red wine. (By Amy Wisniewski)

Fig Jam and Goat Cheese Crostini

Classic fall flavors come together for an elegant hors d’oeuvre. (By Amy Wisniewski)

Tomato-Basil Arancini

These small Italian rice croquettes are perfect party appetizers. (By Marc Alvarez)

Cornmeal Blini with Caviar

Cornmeal adds texture and flavor. (By CHOW staff)

Pipérade

Meltingly tender peppers with ham and spice. (By Aida Mollenkamp)

Poached Pear and Blue Cheese Salad

Pears poached in a spiced red-wine vinaigrette lift this classic salad from standard to stellar. (By Amy Wisniewski)

Chicken and Andouille Gumbo

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

Cold Pasta Salad with Baby Artichokes (Pinninos kin Iscarzofa)

This dish is all about the artichokes, but it’s made even tastier by adding ricotta salata cheese. (By Efisio Farris)

Roast Turkey with Mushroom Sauce

A classic from Chef Charlie Palmer. (By Charlie Palmer)

Bourbon-Cream Gravy

A stiff shot of bourbon gives gravy a kick, while cream makes it silky. (By Regan Burns)

Beef and Green Tomato Casserole

A Southern-style casserole with sweet potato biscuits and enough comfort to feed a crowd. (By Kate Ramos)

Dungeness Crab Guacamole with Endive

Guacamole becomes even more indulgent with the addition of sweet Dungeness crab. (By Adapted from Jose Garces)

Pot Roast with Porcini and Beer

Richly sauced with mushrooms, herbs, Dijon mustard, and beer. (By Roy Finamore)

Slow-Cooked Stuffed Cabbage

Simmered in an apple and tomato sauce. (By Adapted from Jeannette Hartman)