Sour Cream

Editor's note: This recipe was created by chef Einat Admony for an Israeli Passover menu. This recipe uses fresh beets — not canned — to give the broth more flavor. It's a good idea to wear gloves when peeling and slicing the beets, but if your hands get stained, wash them right away with hot soapy water and the color should come off. If you like, additional grated horseradish can be added as a garnish.

These crustless individual cheesecakes have a gooey, honeyed topping.

You will need to buy eight beets for their greens, but you'll use only four of the roots.

Slow-cooking dark leg meat results in incredibly tender, flavorful chicken. However, if you prefer white meat you can substitute bone-in chicken breasts. Placing the onions on the bottom of the slow cooker will ensure that they become silky soft as the chicken releases its juices, creating a heady sauce. This recipe was originally part of a feature on slow cooking. For additional recipes and tips for using a slow cooker, click here.

This slightly sweet mash tastes great with roast pork or lamb.

Improv: Top with smoked salmon instead of caviar.

Instant Party: Crispy fish tacos, pickled onions and jalapeños, lime cream, salsa verde, and guacamole — it all adds up to one fun party. Set everything out, and let everyone assemble their own.

Thai red curry paste adds a spicy punch.

Who says a gratin has to arrive on the table in a baking dish? In this version, the potatoes, spices, and cheese are layered and baked in a springform pan, giving the dish a cake-like look.

Chef Kent Rathbun of Dallas's Abacus restaurant created this recipe for Epicurious's Wine.Dine.Donate program.

Visually arresting and ready in a snap, these steamed cauliflower wedges are the side dish of your dreams.

We couldn't improve much on traditional beef Stroganov, but we did decide to trade up: The usual small tenderloin pieces are replaced by whole steaks, which make for a more striking presentation on the plate.

Editor's note: The recipe below originally appeared in One Potato, Two Potato by Roy Finamore with Molly Stevens. It was reprinted, along with the introductory text included here, in The 150 Best American Recipes by Fran McCullough and Molly Stevens. __ Probably the most frustrating part of preparing Thanksgiving dinner is the last-minute potato mashing and gravy making. If you have this recipe in your arsenal, you can knock off the mashed potatoes 2 days ahead and have them sitting pretty in the refrigerator, ready for a last-minute heating. But that's not the only time you need these potatoes; they're also great for a buffet or for any crowd. These luxurious mashed potatoes have a couple of other virtues, too. They're light and fluffy because they're whipped with an electric mixer, and they're incredibly luscious because they have sour cream and butter, plus cream cheese to give them a little edge. __

A favorite from the '70s, pumpkin cheesecake is even more fun as a crumbly, nutty bar.

Reminiscent of Sara Lee's 1950s-era graham-cracker and sour-cream cheesecake, this version features a thick layer of delicious sour cream atop the creamy filling and tart Key lime custard.