Gourmet

The only cooking involved here is whipping up a pear-brandy-infused simple syrup; it brings out the sweetness of the pears and acts as the base for a chocolate topping.

Think of it as apples in the buff: Stripped of the usual apple-pie spices, the fruits' natural floral qualities really come through. And free-form as it is, the rustic tart is very easy to make (there's no need for a pie plate)—not to mention refreshingly light.

Basic is best when it comes to piecrust. There's no need to fiddle with this multipurpose flaky pastry.

Here we've taken pecan pie above and beyond its usual corn-syrupy incarnation. A layer of bittersweet chocolate adds richness to the dessert while simultaneously balancing its sweetness. And an abundance of pecans makes for a supremely satisfying filling.

Garlicky kale, a robust winter green, gains an unexpected twist with dried cranberries' saucy hits of tartness.

Since sautéing orzo in butter gives it a nutty taste and toasting almonds makes them buttery, it should be no surprise that the two ingredients are perfectly complementary in this pilaf.

The gutsy contrast of assertive greens with juicy pears, slivers of Manchego, and toasted pumpkin seeds lets guests know right from the beginning that this meal will be full of personality.

Don't let the much-touted health benefits of this fluffy grain put you off—it also happens to be absolutely delicious. The light, lemony taste of this version makes it a great accompaniment to a whole host of dishes, and it pairs particularly well with the Spicy Calamari with Bacon and Scallions.

With its notes of cumin, cinnamon, and chocolate playing off the gentle spice, this meatless chili combines the best parts of a mole sauce and a Cincinnati-style chili. Its rich body makes it a seriously satisfying dinner any night of the week.

Food editor Maggie Ruggiero has taken lentils "from canned to Cannes" in this très simple—and très français—dish.

Leeks prepared with a dab of butter are a perfect complement to delicate white fish.

Because curry powder is a blend of many spices, it's a tremendous way to get both depth and complexity in one fell swoop. Adding cayenne compounds the intensity. Take a taste of this fragrant, pleasantly spicy dish, and you'll agree.

The natural nuttiness of Brussels sprouts is greatly enhanced by the addition of pine nuts, and sautéing the sprouts deepens that flavor. Tossing them with al dente fettuccine will make you wonder how anyone could dislike them.

Slowly cooking the pasta risotto-style by ladling hot broth over it allows the shells to soak up all of the broth's aroma and results in a velvety, creamy texture. The bitter bite of the greens adds just enough edge.