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This roast turkey is served with roasted vegetables and gravy. Served the turkey any time—not just Thanksgiving. The turkey can be made ahead and used all week. The gravy, too.

With its layers of textures and colors, this soupy stewy concoction is far more enticing than the name would have you believe.

A fondue without the pot, Fontina cheese is broiled with garlic, olive oil, and thyme until it's melted and bubbles. Scoop it up with hunks of bread.

Airy and oh so rich, these stunning souffles take stiffly beaten eggs, Parmesan, and Gruyère to lofty new heights.

Wanna outclass every other appetizer you know how to make? Try this little number. Deceptively simple. Impressive and infallible.

It's time to melt some chocolate, toast some nuts, and cross some names off your holiday gift list.

First you make an Oreo cookie crust. Then you smother it with a bittersweet and semisweet chocolate custard. The final flourish is whipped cream infused with vanilla. Sigh.

Known as Açorda de Mariscos in Portugal, this robust "soup" of shrimp, bread, and rice is a satiating meal in a bowl.

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.

Silken lemon curd with a surprise layer of chocolate slathered between creamy tartness and buttery, crunchy flakiness. Any takers?

Not Portuguese? Not a problem. It won't lessen your appreciation for these little lovelies with the shatteringly crisp pastry cradling ridiculously creamy custard.

A tidy package of indulgent loveliness, a calzone is sorta like a slice of pizza with double the crust. Comfort in carbs, anyone?

In Portugal, deep-frying beans is a long-standing tradition. Serve these peixinhos da horta as a starter, snack, or, as the Portuguese do, a side dish.

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

Panettone, which makes its traditional Italian Christmas appearance, is gussied up here with any dried fruit you fancy. An ever so slight twist on a classic.

The history of a spectacularly simple Italian classic made with cheese, egg, pancetta, and black pepper.

Crackly phyllo that's crisp as autumn leaves give way to tender wild mushrooms in this simple, sumptuous savory strudel.

At onetime French butter ruled in just about every pastry kitchen of note. But over the past decade, new American butters have been storming the gates.

The fresh flavors of lemon and blueberry are at their best here in Flo Braker's easily assembled, elegant tart.

At a tasting of Michel Chapoutier's wines at Restaurant Daniel, David Leite learns a thing or two about wine, tasting, French food, and how to fake it.