Shallot

Four ingredients yield amazing flavor in this clever side. The secret? Caramelizing the shallots, which adds an appealing sweetness to the mashed potatoes.

The whole beet—greens and all—is used in this clever, elegant main. Gremolata—a mixture of chopped herbs, garlic, and citrus peel—is the classic topping for osso buco. This garlic-free variation gives bright, fresh flavor to the halibut.

Who knew? These two humble winter staples actually have a natural affinity, playing off each other's best qualities.

Châteaubriand, the classic steak for two made from a center-cut filet, requires little dressing up. Like most high-quality cuts, it's best cooked rare to medium. Serve with sautéed julienned vegetables.

Tarama (or taramasalata) is a Greek spread traditionally made with carp roe, breadcrumbs, lemon juice, milk, olive oil, and seasonings. Here, smoked salmon adds an extra dose of flavor.

Going beyond the customary side dishes for beef (mushrooms and a gratin), we've combined all the luxurious flavor of wild mushrooms sautéed in cream with good buttered toast for these single-serving puddings, giving every guest a perfect mix of crisp, golden surface and warm, melting interior.

The overnight marinade means you just have to pop these deliciously sticky drumsticks in the oven when you're ready. It also means that they're packed with classic Asian sweet-and-sour flavors that appeal to younger palates.

This hearty fish soup get tons of flavor from smoky bacon and fragrant saffron.

Serve with steamed rice to soak up the flavorful sauce.

Vegetarians deserve a showstopping centerpiece for their main course, too, and this burnished pumpkin, filled with a fragrant stew, will have even meat eaters saying, "Who needs a turkey?" Root vegetables, mushrooms, and seitan—a firm, meatlike wheat protein that soaks up all the flavors of the sauce—mingle with roasted vegetables inside the pumpkin, whose flesh you scoop out along with servings of the stew. (Don't be intimidated at the thought of assembling such a masterpiece—if you've ever made a jack-o'-lantern, you have the skills to prepare this dish.)

Make the vibrant lemon, tarragon, and parsley butter up to three days ahead and then toss with hot blanched green beans for an easy last-second side.

The ingredients here evolved from the Miraglia family's favorite way to roast capon, but the simplicity of this dish will resonate with anyone looking for a beautiful and delicious all-American turkey.

Slow-cooked, jammy shallots are an elegant and unexpected addition to these buttery mashed potatoes. Making the shallots several days ahead will allow the flavors to deepen and save you time on Thanksgiving Day.

In this recipe, butter lettuce is cooked in pan drippings for a quick side.

Thinly sliced brussels sprouts are sautéed with shallots in this comforting hash.

The small potatoes known as fingerlings have a sweet, buttery flavor. Small redskinned potatoes would work well, too.