Root Vegetable

No southern holiday meal would be complete without sweet potatoes, and this simple twist on old-fashioned candied yams, with the addition of molasses and an orange's juice and zest, tastes bright and full of nuance.

This recipe comes exclusively to Epicurious from Suzanne Tracht of Los Angeles' Jar restaurant and is part of a modern Hanukkah menu.

Shrimp and andouille sausage give these pot pies a Cajun flair. To keep the pastry crisp, the dough is baked separately from the filling.

Potatoes help make the dough amazingly moist and tender.

An extra-sharp raw-milk cheddar from England is the perfect counterpoint to the sweet sautéed leeks in this upscale twist on mac and cheese.

A V-slicer or mandoline is the perfect tool for slicing the fennel.

This Greek-inspired shepherd's pie is made with lamb, eggplant, and oregano. The mashed potato topping gets its Greek flavor from kasseri cheese, a hard, salty cheese. If you can't find kasseri cheese, use Pecorino Romano instead. Finish the dish with a sprinkling of chopped fresh oregano, if desired.

Serve as a side dish or a vegetarian main course. Look for bouillon base in the market’s soup section or order it from amazon.com.

Fresh fennel and fennel seeds infuse the couscous with a subtle anise flavor.

Mint with lamb is a classic combination. Here, the mint is made into a gremolata, a garnish that is traditionally made with parsley and sprinkled over osso buco. And because spring is just around the corner, this long-cooked piece of meat is served with an assortment of baby veggies.

A terrific side for roast pork loin or roast chicken. Smoky cheese and bacon are stirred into rich and creamy mashed potatoes. You can mash the potatoes with a regular masher or—even better—a ricer.

Rutabaga adds an appealing, slightly sweet flavor to the potatoes.

A French take on pizza, featuring tapenade, sliced Yukon Gold potatoes, and red pepper, as well as real imported Fontina.

Possibly the most versatile of condiments, pickled vegetables meddle their way into most every culinary tradition, from giant kosher dills at the deli and ume plums in Japan to German sauerkraut and French cornichons. Because they keep indefinitely, a good batch of pickled red onions will wake up Chinese leftovers or act as a companion to a luscious grilled cheese sandwich with pulled short ribs . I first served this particular recipe to temper the richness of a refined duck pâté. Easy, cheap, fast: What better combination?

Julia Child's world-famous coq au vin recipe calls for the dramatic lighting of cognac. Traditional ones simply call for chicken, the contents of your crisper, and drinkable wine.

Long, slow cooking turns a supermarket chuck roast into something gloriously tender, flavorful, and aromatic. Leftovers are delicious shredded, heated in the sauce, and served over egg noodles.