The Arsenal®

This little number pairs pork with prunes and sourdough for a sorta savory, sorta sweet concoction that goes spectacularly with the holiday turkey.

Dunking fries in duck fat results in gently cooked, soft not crisp spuds that wield a deep, rich duck flavor.

One of the Silver Palate's most cherished recipes, this has been a mainstay in the dinner rotation of home cooks for decades. Perhaps it's time you give it a try.

Very high heat achieves a perfectly crisp skin. An unexpected herb and caper vinaigrette adds a piquant counterpoint.

A superlative version of the classic American quick bread that everyone loves. And that everyone pretty much always has the ingredients for on hand.

Dinner doesn't get any easier or more elegant than pasta tossed with butter, olive oil, Parmesan and pecorino Romano cheeses, and dusted with lots of black pepper.

A slightly heretical take on a French classic, this riff involves onion soup, bread, and cheese, but not quite like you've experienced it before.

We know, we know. There've been other recipes that promise you a "classic" roast turkey. But we really mean it. We doubt Martha could do it any better herself.

A favorite holiday dish, beef Wellington is beef fillet slathered with pate, covered in a dice of mushrooms, wrapped in puff pastry, and baked.

Sometimes called a volcano cake, this much ballyhooed molten dessert is, quite literally, bursting--er, oozing--with chocolate.

Perhaps the most iconic and indispensable ingredient in Moroccan cooking. And perhaps the easiest thing to make ever.