Herbs & Spices

A dollop of this romesco sauce improves everything from steak to roasted cauliflower.

Harissa is typically made with hot chiles and served with couscous. This herb-based spin is great with roasted vegetables, or as a rub for fish.

If you're sharing the holiday with a smaller group, we highly recommend a Thanksgiving turkey breast. You'll still end up with plenty of leftovers for what many consider the best perk of Thanksgiving: the day-after turkey sandwiches.

Do you love apple pie, but feel stuck in a classic-pie rut at Thanksgiving? Bake outside the box this year with the Italian version, known as crostata. Unlike typical American pie pastry, crostata pastry is similar to cookie dough, so instead of being flaky, it bakes up like a crisp, chewy sugar cookie. Drizzle slices with warm spiced caramel sauce, and you just might count yourself among the crostata converts. Editor's Note: This recipe is part of our Gourmet Modern Menu for Thanksgiving for 2 or 20. Menu also includes: Citrus-Sage Roast Turkey with Gravy (whole turkey or breast ); Roasted Butternut Squash Ribbons with Arugula, Pancetta, and Hazelnut Salad; Mashed Potato and Cauliflower Gratin; Cabernet-Cranberry Sauce with Figs; and Challah, Sausage, and Dried Cherry Stuffing .

Sage is to turkey what cinnamon is to apples; they go together like bread and butter. The seasoned butter on this bird is a bright and herbal mix of chopped sage leaves and fresh orange and lemon zest, which bathes the breast with the essence of the Thanksgiving aroma. For the all-important gravy, we offer two homemade options for stock, as well as store-bought chicken broth. We can't rave enough about the gravy made from the brown turkey stock. Trust us when we say it produces the most soul-satisfying sauce, and because it's not dependent on the giblets from your turkey, it can be made weeks ahead and frozen. If you're hosting a smaller group for Thanksgiving this year, such as a group of four, or perhaps even just the two of you, we suggest forgoing the whole bird for a turkey breast with the same prep. Editor's Note: This recipe is part of our Gourmet Modern Menu for Thanksgiving for 2 or 20. Menu also includes: Roasted Butternut Squash Ribbons with Arugula, Pancetta, and Hazelnut Salad; Mashed Potato and Cauliflower Gratin; Cabernet-Cranberry Sauce with Figs; Challah, Sausage, and Dried Cherry Stuffing; and for dessert, Apple Crostata with Spiced Caramel Sauce .

Kids and adults alike will get a kick out of these "red-veined eyeball" toasts. The great thing about the boo-schetta is that a platter full of them not only looks eerie but also tastes delicious—a claim you can’t always make when striving for themed party food. Whatever you do, don't blink! These cheese-topped toasts will disappear before your very eyes. Editor's Note: This recipe is part of Gourmet's Modern Menu for Halloween: Spooky Snacks. Menu also includes Scary Barbecue Snack Mix and Chocolate-Covered Pumpkin Cheesecake Pops.

If suave and hipster-hot is your idea of a dessert, you've just found it. These chile-ginger-mint jellies are an almost academic study in the contrasting sensations of hot and cool. The Chinese consider ginger to be hot—it's the source of heat in hot and sour soup—but Americans tend to view ginger more as a fresh, zinging accent of flavor. Add some fresh chile to the ginger and you introduce a new dimension of complexity that's counterbalanced by the cooling aspect of mint. The result? Your taste buds are rewarded with the dynamic duo of fiery hot and icy cold, all in one bite. Editor's Note: This recipe is part of Gourmet's Modern Menu for Fiery Fare. Menu also includes Spicy Summer Rolls with Peanut Dipping Sauce and Spicy Sweet-and-Sour Grilled Chicken.

This is perfect to serve with some quinoa or wild rice as a main to a non-meat eater, or as a side with some roast chicken for the carnivorous. It's also good served warm the following day with a little grilled tofu added.

And they're almost too good. Almost. Prep the patties the day before, then cook them quickly just prior to serving.

We like to brush this sweet sauce on steaks, grilled or roasted chicken legs, and slices of roasted eggplant. Try it on salmon, too.

A malfatto (Italian for "badly made") is a tender dumpling with rustic character. It's a bit of work to trim and cook the chard; you can simplify the recipe by substituting frozen spinach, if desired.

Be sure to start one day ahead; the tapenade-coated roast needs to chill overnight for the seasonings to penetrate the meat. Serve this showstopper with a no-fuss seasonal side, like <epi:recipelink id="51134530">glazed carrots</epi:recipelink>.

This tart (pronounced FISH-deh-kakah) has a moist, cakelike filling. For the best flavor, forgo pre-ground cardamom; take the time to shell and grind whole seeds. Hesitant about rolling out pie crusts? This recipe is for you; the crust is simply pressed into the pan.

The fried olives used to garnish this colorful salad just might become your new favorite. Try scattered over crostini or salads.

This heady mulled wine recipe is perfect for the holiday season—or any time you’re looking for something fragrant and cozy.

Sake-infused flounder fillets cook over a bed of pan-seared bok choy in this simple, one-skillet dinner.

These peel 'n' eat chestnuts are truly finger-licking delicious. Make sure to score the nuts deeply so that the peels will open as they roast.

Potatoes cooked in chicken broth are mashed with just the right amount of butter, cream, chives and bacon to make an irresistible side dish.

Unlike your traditional holiday ham, fresh ham is uncured and unsmoked. We pack it in an herb cure for several days for incredible flavor and juiciness. When roasted, the skin transforms into addictive, crispy-sweet cracklings that may cause fighting among guests.

Greek yogurt gets transformed into a bright fresh cheese in this Middle Eastern-style dish. Spread it onto toast with jam for breakfast, or serve as part of a cheese platter.