Cookthink

We used Stilton for this gratin, but you could use any blue cheese -- Gorgonzola, Bleu d'Auvergne, Roquefort, Point Reyes Blue, Jasper Hill's Bayley Hazen Blue and so on. For that matter, just about any combination of wild and cultivated mushrooms will do if you can't find chanterelles.

Artichokes With Sundried Tomatoes And Marjoram Stuffing

When you stuff artichokes, it’s best to remove the choke before ahead of time. That way, when you get to the heart you can dig right in without getting a mouthful of fuzz. Read more about this recipe at VeganYumYum.

Pan-Fried Potatoes With Vinegar And Garlic

In this dish, still-warm potatoes are infused with a spark of vinegar and raw minced garlic that is tempered by the heat. If you have larger potatoes, you'll need to quarter them. Yukon Gold and Red Bliss potatoes work well for this recipe.

Baked Tomatoes With Spinach-Sundried Tomato Crust

This is one of those infinitely versatile toppings – keep it in mind for when you have spinach that’s about to go bad. Or make it in big batches, and use some to top tomatoes, and freeze smaller portions to top baked fish, chicken, or halved zucchini, or to add crunch to a meaty stuffing for peppers or mushrooms. Read more about this recipe at hogwash.

Whispery Eggs With Crabmeat And Herbs

Whisking the eggs vigorously yields fluffy, "whispery" eggs. Use the freshest lump crabmeat you can find. Many different herbs complement crabmeat -- chervil, tarragon, thyme and chives. Read more about this recipe in Kim Sunée's Trail of Crumbs.

Honey Roasted Chicken

A marinade of tupelo honey, olive oil and lemon produces a succulent roasted bird. Stick with a buttery or citrusy flavored -- rather than floral -- honey for this recipe. Read more about this recipe at Cook & Eat.

Brussels Sprouts With Glazed Pecans

The blend of sweet, salty and bitter flavors in this dish may convert even those who do not like Brussels sprouts. For ease, use store-bought glazed pecans. Read more about this recipe at the Washington Post.

Creamy Carrot Soup With Caramelized Carrots

This soup has a lovely smooth texture, thanks to the addition of a potato. In fact, you would swear it has cream, but it contains not a drop.

Sausage-Hazelnut Stuffing

Savory lamb sausage makes the best pairing for the hazelnuts used in this stuffing, but pork, veal or even turkey sausage seasoned with sage works, too. Read more about this recipe at the Washington Post.

Baked Apple, Smoked Turkey And Cheddar Strata

This light, savory bread pudding may be assembled and refrigerated overnight before baking (allow 15 minutes of extra baking time, and cover with foil for the first 25 minutes). Read more about this recipe at the Washington Post.

Pork Loin Braised In Cider

This simple, scrumptious pork loin is roasted until browned then simmered slowly in apple cider for a tender, savory result. Use leftovers for barbecued pork grinders. This recipe is part of Andrew Schloss's Sunday Dinners.

Black Pepper Greens

These peppery greens make a great side for a savory meat dish. Use leftovers in a dish of black-eyed peas, smoked sausage and greens. This recipe is part of Andrew Schloss's Sunday Dinners.