Simmer

Chicken, seafood, glass noodles, and vegetables get briefly poached in dashi-based broth. Cutting the ingredients into uniform pieces ensures they cook in the same amount of time.

Add this harissa to your next tomato sauce or try it with our Roast Chicken with Harissa and Schmaltz.

An easy stovetop method that is quicker than a rice cooker and yields tender, distinct grains that cling gently to each other? Read on.

The base for countless dishes in Japanese cooking. This method requires just 30 minutes to soak the kombu, unlike some that call for overnight soaking.

The clams give up all their essence in this rich coconut-based stock. It's great for curries, or use it as the liquid base for a pot of steamed mussels or littleneck clams.

There are many ways to make beet soup, the most well-known of all being borscht, the hearty Russian classic that also contains veggies like potatoes and cabbage. Beet soup can be eaten cold, so we like to make it with more delicate flavors and puree it. Here, the ginger beautifully balances the beet, and the coconut milk adds a nice fat component. We find citrus finishes this dish perfectly, so we garnish it with a bit of orange.

Who doesn't love roasted turkey?! Everything about it warms the soul—the smell, the taste, the post-Thanksgiving dinner food coma. This recipe captures all of these associations, save the food coma, into a perfectly delightful sipping broth.

This classic, creamy soup is brightened with fresh ginger.

You're familiar with French dip, of course. This is pho dip! In a stroke of holiday genius, you'll use the turkey carcass to make an aromatic broth.

Dark sweet cherries and apple cider lend sweetness and depth to this bourbon-and-black-pepper-spiked cranberry sauce.

An easy fruit chutney with a tangy sweet-tart taste perfect with poultry and pork

A splash of cream is the secret to achieving an indulgent, delicious pasta sauce on a weeknight.

Dukkah—a rich nut and spice blend—is easy to make and lends a zesty kick to this gorgeous crisp salad.

This silky gravy is part of our over-the-top Thanksgiving turkey; for the rest of the recipes, click here.

The swirly meringue topping on this pie is stable enough to make a day ahead and keep chilled—even if you've bruleed it.

Use the largest skillet you have (a straight-sided 12" is ideal) and a fish spatula.the thin angled edge is just right for helping potatoes release from the skillet.

We wish we could take credit for this double-dairy, paprika-dusted masterpiece of a mash, but we can't. The dish is courtesy of Dr. Andrew Stanek, father to BA's own Amiel Stanek.

You can store celery root in the fridge, unpeeled, in an unsealed plastic bag, with a dry paper towel to absorb excess moisture, for up to 3 weeks.

You're going to want to keep making this wholesome vegetarian soup all winter long.