Smoked Paprika and Rutabaga Bisque

Earthy rutabagas puréed into a silky vegetarian bisque and spiked with smoky paprika. (By Kate Ramos)

Cauliflower-Parsnip Soup with Beet Crisps

A deceptively rich yet creamless version. (By Regan Burns)

Pasta e Fagioli

Warming tomato, bean, and pasta soup that can be prepared simply or spiced up with pancetta and dried red peppers. (By Marco Canora)

Oysters with Mignonette Granité

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

Chicken and Wild Rice Casserole

A hearty casserole scented with porcini mushrooms. (By Regan Burns)

Oxtail and Barley Soup

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

Bucatini all'Amatriciana

A classic pasta, with tomatoes, pancetta, and chile flakes. (By Francine Maroukian)

Simple Poached Cod

Simmered with carrots, potatoes, and shallots for a more filling take on poached fish. (By Amy Wisniewski)

Sesame Noodle Salad with Tofu

Buckwheat noodles with Asian flavors. (By Max La Rivière-Hedrick and Sarah Mastracco)

Roasted Fish with Thai Pesto

Whole fish stuffed with an Asian-influenced sauce. (By Aida Mollenkamp)

Watermelon Gazpacho

A twist on the classic cold soup, with watermelon in addition to tomatoes. (By Aida Mollenkamp)

Roast Turkey with Mushroom Sauce

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

CHOW Veggie Burger

Our stab at the perfect formula. (By Regan Burns)

Thai Curry Pastes

These pungent, aromatic, and hot seasoning pastes are staples in the Thai kitchen. (By Aliza Green)

Chocolate Rum Pudding Cake

Vegan one-bowl dessert— and you’d never guess it! (By Isa Chandra Moskowitz)