Simmer

Yes, gravy should be lump-free (always whisk, don't stir), but it's the flavor of the roux that makes or breaks what gets passed at the table. Toasting flour in butter is what develops its deep, nutty taste. You'll know it's done when it's the color of graham crackers and smells like popcorn.

Thyme syrup adds a savory note to this rum-cider punch that'd be great as a pre–holiday dinner drink.

If you like things extra spicy, pass some chili sauce at the table.

Choose dried chiles that are fairly flexible, a sign they're not too old.

I originally designed this recipe for wild snow geese, and because many of California's snow geese spend their summers on Wrangel Island, near Siberia, it seemed fitting to give the stew a Russian feel. But of course the legs of any goose or duck, wild or domesticated, will work here. It's important to remove the meat from the bones before you serve this stew, otherwise everyone will be picking through their bowls for small, sharp objects. It takes only a few minutes, and your family and friends will thank you for it. This stew keeps well in the fridge for a week, though the grain in it will continue to swell over time, absorbing moisture and making this more like a French potage. It also freezes well.

This is my standard duck or goose stock. It is the stock that I call for in the recipes in this book. In other words, you need to make lots. Every time you get a carcass, save it for stock. If you don’t have a lot of ducks around at one time, save them up for future rounds of stock making. You can chop up the carcasses before freezing, so they take up less space. Make this stock when you have a day off, as it takes all day. The good news is that you will be rewarded with 4 quarts or more of rich stock that is a perfect base for stews, soups, or wintertime risottos or polenta—or even eaten on its own as a clear soup.

Edward Lee, executive chef and owner of 610 Magnolia, in Louisville, Kentucky, shared this recipe exclusively with Epicurious. Known for blending Southern and Asian flavors, Lee uses the leftover turkey carcass to make a stock infused with country ham, ginger, garlic, and daikon radish. The richly aromatic stock forms the broth for Lee's ramen bowl, which he fills with tofu, avocado, watercress, scallions, shiitake mushrooms, soft-boiled eggs, and leftover turkey meat. Freshly grated Parmesan is the final, unexpected garnish. "It adds umami to the dish," says Lee, adding, "it disappears into the broth and adds a depth and nuttiness." For more on Lee, plus four more chefs' recipes for transforming your Thanksgiving extras, see The Five Best Leftover Turkey Recipes.

Chris Shepherd, executive chef and owner of Underbelly in Houston, Texas, shared this recipe exclusively with Epicurious. This Cajun and Creole classic is often served with rice, but Shepherd insists his version doesn't need the starchy side. Studded with turkey meat and andouille sausage, it's filling enough on its own. Making a solid roux is essential to gumbo, because the flour and fat mixture thickens and flavors the dish. For newbies, Shepherd recommends patience. Roux must be cooked slowly over low heat and it requires just about constant attention, so take your time and be prepared to stir. For more on Shepherd, plus four more chefs' recipes for transforming your Thanksgiving extras, see The Five Best Leftover Turkey Recipes.

Make ahead: Store, covered, in the fridge for up to 2 days.
Save time: Use 2 2/3 cups cooked triticale berries and omit soaking and cooking the raw grains.

When an abundance of fresh vine-ripened tomatoes piles high on my mother's kitchen counter in Thessa-loniki, she cooks up a simple pot of juicy bulgur with the fruit. This classic pairing is born out of necessity in the heat of summer in many parts of the Mediterranean. It nicely accompanies lamb chops, flank steak, chicken breast, or grilled shrimp. I like to add the fruity heat of Aleppo pepper, but you may replace it here with 1 teaspoon paprika and a good dose of black pepper. If you like a more textured side, use coarse bulgur. You may need up to an additional 3/4 cup broth (for a total of 2 1/4 cups liquid) and a total cooking time of 20 to 25 minutes. I often prepare double the amount, as this side reheats well and freezes nicely for up to 1 month (add a bit of water when reheating). I don't mind that the basil darkens a bit, as it also intensifies the flavor.

Across the Middle East, cinnamon is used not only to highlight the flavor of sweets but also in savory dishes—as in this Moroccan-inspired carrot salad. I toss it here with slender Kamut berries, which contribute their distinct buttery chew. Vibrantly colorful and deliciously juicy, this salad steals the show on my holiday table. Try it also next to steak, grilled lamb, or a simple roast chicken.

vegan, gluten free I often crave a spicy breakfast—chorizo and egg tacos, skillet crisped sweet potatoes with liberally applied Cajun spices, leftover kung pao chicken—and I also believe that nothing can beat a bowl of steel-cut oatmeal in the morning, so I make this meal to satisfy both cravings at once. You might think of hot cereal as a wintertime dish, a prelude to shoveling out the car or leaping over slush lakes in the crosswalks on your hike to work, but this savory version, with crisp scallions, bright cilantro, and vinegary heat from the chile paste, is invigorating all year round. If you'd like some (nonvegan) protein in your bowl, fry an egg (or shredded cooked chicken or firm tofu) in the oil leftover from frying the garlic and set it on top of the oatmeal.

In many cultures dating as far back as the Middle Ages, crunchy, toothsome wheat berries have been sweetened and served for holiday celebrations. In Russia, poppy seeds, walnuts, and raisins are added for a dish called kutya. In Turkey, a similar dish is called kofyas, and in Greece it's known as koliva. The combination of wheat, honey, and dates has survived so long because it is heavenly. Serve small portions as it's quite filling.

Chewy nubbin of farro give special appeal to a hearty Mediterranean vegetable-bean soup that's loaded with calcium-rich kale. If you don't have time to cook the beans from scratch, check out the Express Farro and Chickpea Soup variation.

Soft pretzels, sliced German sausages, pickled garden vegetables, and roasted Brussels sprouts can all be dipped in this oozy cheese sauce for one amusing wintertime party. Swiss Alpine-style cheeses are the best choice for fondue, given their earthy, robust flavor and excellent melting quality. Substitute any easy-melting cheese for the Gruyère found in this recipe. Raclette, Emmentaler, Cheddar, Fontina, and Gouda are all delicious choices, and can be blended for a more complex flavor.

The star of this turkey chili recipe is plump, tender GOYA® Low Sodium Red Kidney Beans. Mix with quick-cooking ground turkey, tomato sauce, and smoky, GOYA® Chipotle Chiles in Adobo Sauce. In just 30 minutes, you’ll have a mouthwatering pot of healthy, nourishing chili that tastes like it’s been simmering for hours. Top with cheese, avocado, and cilantro for heaven in a bowl.

This recipe, with its double dose of coconut, is a quinoa game-changer.

Named for a region in Normandy known for its apples (and Calvados), this traditional recipe combines both in a rich, creamy sauce. Afraid to flambé? Buy a long-reach lighter at a hardware store.