Gourmet

The act of deglazing—using a liquid to "release" pan drippings—is the tried-and-true trick to getting a quick, flavorful sauce. The soy in this recipe melds wonderfully with the wine and adds a certain depth.

Sautéing the squid in the bacon fat adds tons of flavor to the seafood itself. Fried calamari with marinara sauce will be but a distant memory once you try this.

Though this famous pub dish—usually made with Cheddar—is known for its lack of meat, a slice of high-quality ham adds another layer of deliciousness.

Lightly poached eggs add luxurious body and sophistication to this weeknight soup.

Topping Napa cabbage and radishes with a distinctively tangy dressing results in a salad that's as lively as it is simple.

With its warm, gooey goodness, this dessert will bring bananas Foster to mind. You'll have some sauce left over, which will be handy because, we assure you, you'll be in the mood to have this again the next night—if not sooner.

Here's an idea: Save a few of the toasted pumpkin seeds to use as a garnish. That little bit of extra crunch will complement the sweet, succulent squash beautifully.

It may sound like the kind of bogus claim made on late-night infomercials, but trust us when we say it's true: You really can have juicy ribs ready in an hour! Finishing the ribs under the broiler is the secret to getting a perfectly crisp-moist texture.

Whipped cream becomes light—yet richer—with the addition of Calvados. It echoes the apples in the torte but also goes beautifully with the pumpkin plum tart.

Caramel and tart Granny Smiths that turn almost saucy breathe new style into upside-down cake; toasted walnuts, ground with sugar and mixed into the batter, lend moistness, and their flavor is teased out with spices and a nip of almond extract.

A thin layer of plum jam beneath the custard is visually gorgeous—it's a magenta pinstripe just under the pumpkin orange—and provides a surprisingly delicious twist, since the tart plums bring out the best in all the other traditional flavors of pumpkin pie.

A basic vinaigrette would overpower delicate red-leaf lettuce; instead, we opted for a subtle dressing that gets its creaminess from puréed onions.

A delicate, sparkling sugar shell transforms fresh cranberries and sage leaves into jewellike candies that beautifully adorn the cranberry grappa jelly and that also taste entirely appropriate with the main course.

Laced with grappa, this lovely molded jelly works well with the robustness of all the other dishes on this menu (and cranberries and grappa bring out the best in each other).

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.

Since roasting brings out the best in most vegetables, food editor Melissa Roberts decided to throw the potatoes into the oven along with the garlic and parsnips, their companions in this dish. The result is an earthy mash, with chunks of caramelized parsnip and savory-sweet garlic.

A hit of coarse-grain mustard and a topping of toasted parmesan crumbs transform creamed onions from a sleepy staple into an exciting side that can hold its own.

Cider plus cider vinegar brings a sophisticated layered sweetness and a slight edge to perennial candied carrots.

Ruby Port makes for a cranberry sauce that's all grown-up—and its robust flavors, paired with a bit of tangy citrus, complement all the other foods on the plate.

In the world of stuffing, this one is relatively light, though no less satisfying than a more traditional mix. And it tastes like a gift from the forest, with hearty cremini mushrooms, fresh sage, and the crunch of toasted hazelnuts.