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

Vegan The simplest saladitas in my repertoire are the ones that pair a single fruit with just one fresh herb. These are as flexible as they are easy. Extra-virgin olive oil, fresh lemon or lime juice, and salt and pepper are all optional. A small pile of Pickled Red Onions is always welcome on top. Make these shortly before serving.

Seamus Mullen, chef/owner of New York's Tertulia, shared this recipe exclusively with Epicurious. These croquettes put a Thanksgiving spin on a dish from Tertulia's Spanish menu. In addition to using leftover turkey meat, Mullen's recipe also takes care of any extra mashed potatoes and stuffing, and he suggests serving the croquettes with leftover gravy or cranberry sauce. "Don't worry about being too precise with amounts," insists the chef. "The beauty in cooking leftovers is improvisation."

Turkey Samosas Recipe

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.

China meets the Southwest in this unusual fusion salad. Glistening Chinese black rice—usually sold under the label Forbidden Black Rice—set off against bright orange segments and avocado's pale green gives the mixture striking visual appeal.

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.

Toss chopped raw kale with sweet carrots, creamy avocado, and nutty farro for texture, then dress it in a garlic dressing reminiscent of green goddess dressing.

Hot-smoked salmon, unlike cured, is fully cooked.

To prevent the pasta from getting too soft, we cook it separately and toss it with olive oil and chopped parsley, then spoon it into each bowl of soup.

You can cut and butter the bread well in advance, but don't bake it till guests arrive.

Don't rush the browning of the onions—it's essential to the finished soup's flavor.

These delicate cheese puffs always impress. Once you get the hang of the dough, you'll serve them at every opportunity.

This one is cheesy, tangy, and a little spicy. Serve with plenty of crackers.

Country ham is cured, smoked, and aged. We love Benton's, made in Tennessee.

This is a winning-contestant recipe from Season Four of Fox's MasterChef.

This is a winning-contestant recipe from Season Four of Fox's MasterChef.

Avocado shells make handy vessels for a bright salad made with the scooped-out flesh. Lime juice, garlic, and a pinch of cayenne flavor the dressing. The salad can also be served as a topping for quesadillas or as a fresh filling for tacos.