Mushroom

This recipe was created by chef Traci Des Jardins of San Francisco's Jardinière. It's part of a special menu she created for Epicurious's Wine.Dine.Donate program.

Although this soup is full of earthy flavor, it's also relatively light, which makes it a perfect first course for the big holiday meal. As a bonus, it can be prepared several days ahead and quickly reheated at the last minute.

The secret ingredient in Kristen's version of this southern classic? Evaporated milk.

Over-the-top delicious.

Roasted carrots, parsnips, and rutabagas add great depth of flavor.

Mushroom fans, this one's for you: a hearty rosemary-bread dressing made with dried porcini as well as shiitake and button mushrooms.

Both the turkey and the gravy get big-time flavor from earthy dried porcini mushrooms.

For extra flavor, add leftover (plain) gravy or stuffing to the soup. If using stuffing, stir in one to two cups half an hour before the end of the cooking time. If using gravy, add it just before the soup's done.

Broiling delicate hake gives it a slightly golden crust and a flaky, moist center. That texture is made all the more memorable when it's paired with rustic sautéed mushrooms.

Though this rich, intense, homey stew has the depth of a recipe handed down through generations, it's actually a modern interpretation, by Momofuku partner Joaquin Baca, of a Mexican stew he grew up eating, made with Japanese ingredients. And it's the best kind of comfort food: The dark greens, mushrooms, and burdock, braised with silky chicken in a savory broth, make this single dish feel like a satisfying, well-balanced meal.

Chefs will tell you that sometimes inspiration comes from the exalted—but just as often by chance. "I was shopping for porcini mushrooms at a restaurant-supply store and saw a bag of king oyster mushrooms sitting next to a package of some amazing pistachios," says Chang, though this sophisticated dish would never give away its accidental origins.

Sweet summer corn, a whole-grain source of potassium, is delicious on its own. Even better: Spread it with one of the flavorful butter blends created by Bonaparte for a luxuriously indulgent touch.

To preserve and enhance the fettuccine's subtle flavor, toss it with a light sauce like this one.

Anita serves this easy dish for brunch with a mixed-greens salad alongside.

Think meatless has to mean boring? These delicious patties, made with earthy portabella mushrooms and hearty kasha, defy the bland reputation of vegetarian burgers. A fiery dollop of chipotle mayonnaise makes them even more irresistible.

Korean hot-pepper paste gives this Asian-inspired dish not only heat but also full, deep flavor. Rich with umami, edamame and buckwheat noodles satisfy even the heartiest appetites.