Marlena Spieler

This traditional French sandwich is topped with a classic Mornay sauce (a béchamel sauce with cheese).

Save some of the brine that the olives are packed in—adding a dash or two at the end of cooking is a quick and easy way to bump up flavor.

Porcini mushrooms reinvent a traditional Eastern European pilaf and add oomph. Try it as a meatless main course.

Pears bring out the earthy, roasted flavor of the buckwheat crepes.

This relish has a smoky, savory quality, thanks to the chiles and garlic. Unlike most cranberry sauces, this one doesn’t require any added liquid.

White wine vinegar and dried cranberries give this relish its tang.

The earthy flavor of the beet is balanced by sweet raisins, spicy ginger, and sweet-spicy red onion. After Thanksgiving, serve this chutney with lamb.

Mediterranean Herbs cilantro and mint add a fresh note to this cranberry sauce. Pomegranate molasses lends a bit of sweetness—and an extra shot of color.

Sweet-tart pomegranate adds intriguing depth to this braise. It can be made with boneless or bone-in meat. If using boneless, buy a half pound less lamb.

Texture and flavor contrasts make for an addictive side dish or starter.

A homespun look meets exotic flavor.

Pomegranate seeds add brightness to the look and flavor of this starter.