Smoked Paprika and Rutabaga Bisque

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

Turnip and Pear Purée

An earthy, savory-sweet side. (By Roy Finamore)

Roasted Cod with White Beans, Tomato, and Truffle Oil

A tasty fish preparation from chef Eric Ripert. (By Eric Ripert)

Nectarine-Amaretto Sour

A fruity spin on a classic drink. (By Kate Ramos)

Graham Cracker Malted Vanilla Ice Cream

A cool and creamy blend of malt, vanilla ice cream, and graham crackers. (By Sally Sampson)

Bellini

Named for the Venetian painter Giovanni Bellini, this tail was created at Harry’s Bar in Venice in 1948. (By Rob Chirico)

CHOW Bagel

The ultimate crackly, chewy bagel. (By Melissa Wagenberg Lasher)

Chicken and Wild Rice Casserole

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

Garlicky Kale and Spinach Dip

Kale and spinach give body to this pestolike dip. (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)

CHOW's Intense Brownies

Chewy, cakey, fudgy – a recipe for chocoholics. (By Aida Mollenkamp)

Mixed Berry and Anise Pie

Berries are the main attraction here, while anise lurks in the background in the best possible way. (By Amy Wisniewski)

Oxtail and Barley Soup

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

Bacon-Wrapped Turkey with Pear Cider Gravy

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