Helen Doberstein

To us, perhaps the best part of Thanksgiving--right up there with the people at the table--is the leftovers. This behemoth is turkey, cranberry, stuffing, gravy, and mayo, oh my.

This brilliant (and frugal) technique creates surprise supper parcels from flaky, buttery pastry or pie crust hiding Thanksgiving leftovers. Prepare to be even more enthralled with Thanksgiving than before.

Roasted winter squash with a little bling in the form of Parmigiano-Reggiano. So simple. So surprising. So satisfying.

Easy, healthy, simple, vegan, and done in an hour. And, most importantly, absolutely scrumptious.

An oh-so-satisfying bowl of tender braised sweetly salty pork, soba noodles, and vegetables. Eminently slurpable.

Remember those wee rounds of shrink-wrapped smoked Cheddar from holidays past? This rendition is unspeakably better.

The perfect cold brew coffee relies on exactly the right ratio of coffee grounds to water. And just a little patience. We can help you with the former.

Canadian by birth but Southerner by choice, chef Hugh Acheson makes a mean Korean kimchi. And just wait'll you learn his ideas for using it.

Choriqueso = chorizo (spicy Mexican sausage) + queso (Spanish for cheese) melted into a puddle in a skillet. Perfect for dipping.

There’s something magical that happens when you toss a cheap cut of beef in a pot with some wine and vegetables and walk away for a while. Alchemy of the most ethereal sort.

We love this ham not just for its peachy keen glaze that's sweet but not too sweet but for the fact that the entire thing can be made in an Instant Pot (or pressure cooker) in less than an hour.

Your childhood bologna sandwich just leveled up. To magnificent effect.

The words "orange chicken" used to make us think of gloppy Chinese takeout—until we tried this orange chicken.

Um, 5 minutes hands-on time for a loaf of bread? Please. That's nothing. Nothing short of a miracle.

Rib eye steak. Salt. Pepper. Flame. And this technique. That's all it takes to create one of the most superlative suppers known to man.

An elegant and easy riff on steak au poivre that's made with duck breast rubbed with garlic and peppercorns and cooked to a magnificently rosy medium-rare.

Hearty and satisfying and reheats beautifully. Our sorta winter dinner, office lunch, afternoon nosh, and midnight snack.

This is why we have pressure cookers. Because they render an inexpensive cut of pork and plain pinto beans into a smoky, soulful, put-your-spoon-down-and-sigh chili in a fraction of the usual time.

Spectacularly exotic yet still surprisingly familiar. That's what folks are saying about this shish taouk or middle Eastern grilled chicken with sumac and a tart pomegranate-tamarind sauce.

Comfort food from Alex Guarnaschelli. We don't think we really need to say anything else.