Shiitake Mushroom

This uses store-bought gravy and can be done a day ahead.

Gnocchi à l'Alsacienne In the winter, we serve gnocchi with squash and sage crisped in brown butter, an ever-satisfying combination that also works well with just about any pasta. In this dish, the gnocchi are browned in butter, then tossed with sautéed mushrooms and squash and returned to the pan; lemon is added at the end to complete what becomes a classic brown butter sauce, used throughout bistro cooking.

It's worth seeking out fresh cheese ravioli. They will make this meal special.

This savory soup is thickened with masa harina, a flour made from dried corn cured in limewater. Dried ancho chiles give the vegetable broth a stunning brick-red color, and epazote (a pungent wild herb native to Mexico) contributes authentic flavor. Cubed potatoes and hefty chunks of fresh corn on the cob make the soup hearty enough to serve as a main course.

To make the prep easier, buy pre-sliced meat and vegetables; they're sold at some Asian markets. If you can't find pre-sliced meat, ask your butcher to slice it for you. Improv: Substitute bok choy for the cabbage, and onions for the leeks.

Falling-off-the-bone chicken is cooked in a Chinese-inspired citrus sauce— the source of its reddish-brown color.

For a heartier dish, add sliced grilled steak or chicken. Hoisin sauce can be found in the Asian foods section of many supermarkets and at Asian markets.

More like risotto than pilaf, this dish is about relaxing with friends and sharing a six-pack. If you put in too much liquid, accept the inevitable and call it duck bog.

With authentic Asian flavor, this soup is a perfect light supper.

Editor's note:
This recipe is adapted from chef Joseph Poon. He also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. To read more about Poon and Cantonese cuisine, click here. Chop suey is an Americanized Cantonese dish that dates back to the late 1800s, when it was served in Western mining camps and in San Francisco's Chinatown. The usual components are bean sprouts, sliced celery, onions, meat, and water chestnuts, all stir-fried with soy sauce. Chef Poon updates and lightens the dish by using a sophisticated array of vegetables and tofu instead of meat, and blanching the ingredients instead of frying.

Traditionally, escabeche refers to fish marinated in a spicy sauce. Here, mushrooms stand in for the fish with delicious results.

Sunday dinner. From Golden Door in Escondido, California. Executive chef Michael Stroot loves this stir-fry because it's a showcase for his garden-fresh herbs and produce. And cooking the dish makes the kitchen smell fantastic. Serve it over fiber-rich brown rice.

Sunday breakfast. From Miraval Resort & Spa in Catalina, Arizona. Egg-white omelettes don't have to taste like quilt batting. Chefs at Miraval whip up a fluffy, veggie-heavy number. Their secret? A dollop of lowfat cream cheese, which improves the texture and adds a rich taste.

Forget the chicken sandwich — have a few of these leafy treats. When Daniel Green needed to drop a considerable amount of weight eight years ago, he didn't just go on a diet: He learned to cook and create his own lowfat meals. Nearly 70 pounds lighter, he launched an international modeling career — only to find he'd rather be in the kitchen than on the catwalk. Now Green shares cooking tips on British television and here for Self, in this moo shu–inspired dish. Its do-it-your Self assembly is perfect for dinner with friends.

Although this recipe has a long ingredients list, it's a snap to throw together, even when you're zapped by sneezes and sniffles. Best of all, you'll be feeling better in a flash — chicken soup is a true germ conqueror, and the spiciness kicks up the cure a notch.

The French prince: Jean-Georges Vongerichten, executive chef and co-owner of Jean-Georges, Jo Jo, Lipstick Cafe, Mercer Kitchen, and Vong in New York City. What you'll love: No-mess cooking — just wrap the chicken and vegetables in foil, then bake and serve. Our taster says it all: "Super easy and very delicious."

Don't let the simplicity of this pasta dish fool you — it's packed with irresistable springtime flavors.

For subtle spice in this Asian-inspired soup, use half a red chile; add a whole chile for a good punch of heat.