Mushroom

Chef Krajeck serves a similar dish at Rolf and Daughters; his hazelnut broth adds a clever layer of flavor.

Treat this as a weekend project (quick it's not) and your Sunday supper will be off the charts.

When blogger Adam Goldberg wanted to learn to make beef wellington at home, he turned to chef and cookbook author Tyler Florence's recipe for a guide to making this classic centerpiece dish stunner.

Even though they're vegetarian, these cheesy, BBQ sauce-slathered eggplant sandwiches are satisfyingly meaty.

This fragrant and fresh Vietnamese classic is made even healthier with the addition of kale and wild mushrooms.

A grilled split turkey, golden brown as it comes from the parrilla, is one of my favorite dishes. Salt and pepper are all it needs. Such a simple preparation wants an equally uncomplicated but flavorful side dish. Chicory, which I learned to love when I worked in Italy as a young man, does the trick for me every time. Brushed with olive oil, seasoned with salt and pepper, and grilled to crispness, it is as good as the turkey that it graces. If you are lucky enough to have acquired some chanterelles or other wild mushrooms to sauté, they make the crowning touch. Their color is like the caramelized crust of the chicken. I butterfly my turkeys differently than most butchers: I split them through the breastbone instead of the back, leaving the backbone in instead of discarding it. I think you get a juicier turkey this way, and an extra fun bone to pick.

If you can't find sweet, savory dried Chinese sausage, use an equal weight of maple-cured bacon instead.

In 2013, I was a judge at a big pizza competition in Paris. In two days, I tasted seventy-three pizzas, most of them too rich and fussy for my taste. Let's just say that almost every entry featured smoked fish, foie gras, gold leaf, or edible flowers. But one extravagant ingredient that I thought really did work was truffles, and that inspired me to come up with this pizza that makes the most of truffle paste, wild mushrooms, and two of my favorite French cheeses: nutty Comté and triple-cream Saint André. If you like, you can top the fully baked pizza with paper-thin slices of prosciutto or speck. And if you can get your hands on a fresh truffle, shave it on top right at the table. That's the kind of simple, earthy luxury I can really get behind.

Swap in veggie stock and make all your vegetarian relations happy.

Black truffle butter, available online and in fine grocery stores, adds a touch of aromatic luxury to the standard turkey. Rubbing the flavored butter under the skin allows the truffle flavor to permeate the meat while keeping it moist. Wear food-safe gloves to do this job; it makes it a lot neater and easier!

Since most of us cook our stuffing outside the bird as dressing, why not take the French theme one step further and make a savory French bread pudding instead? You can substitute challah for the buttery brioche--just note that you may require a bit more liquid since the bread should be soaked through.

A good fritto misto crust is light and crunchy (thanks, cornstarch!). If the batter thickens as you work, thin it with a bit of soda water as needed.

The intensely flavored soffrito is the foundation of this rich pasta; double the ingredients and freeze half for next time.

"Acid and texture are the most important things," says chef Eli Kulp. His hearty vegetarian breakfast sandwich—with its mix of marinated mushrooms, soft eggs, melted cheese, and a buttery toasted roll—proves his point.

Thanks to frozen puff pastry, making this savory hors d'oeuvre is a snap.

Stir the mushrooms and leeks frequently enough so they caramelize without burning, then serve on top of steak.