Keto

Italians are crazy for dark leafy greens of all kinds, and Swiss chard is a particular favorite in the fall. Here, with stems and ribs included, you get the full earthy spectrum of the vegetable.

Pushing a buttery spice paste underneath the turkey's skin allows the flavor to perfume the meat—and gives it extra juiciness. Here, we use the favorite Indian combination of garlic and ginger paste, along with the technique of toasting spices and then grinding them, for the freshest, most powerful result. Though the paste may smell pungent, its flavor, once the turkey has been cooked, is quite gentle.

We typically think of pickling as involving mainly vinegar or, as is the case with kimchi, a fermenting process. In India, however, oil is the secret ingredient, employed to carry the flavor of spices. Here, mustard seeds and ground turmeric bring brightness to the mix.

This recipe was created by chef Traci Des Jardins of San Francisco's Jardinière.

The secret to this recipe's rich, nutty flavor is the browned butter. Watch the butter carefully as it cooks to make sure it doesn't burn. If you can't find slim, delicate haricots verts, substitute green beans and cook them for an extra minute or two. You can also substitute fresh mint for the oregano for a different flavor.

Chocolate mousse would be a great simple ending to this meal for two.

Roasting brings out fennel's sweet side.

To add richness, sauté three ounces sliced pancetta until crisp; crumble over before serving. Varietal honeys are available at specialty foods stores and online at chefshop.com.

This is a fresh twist on green beans amandine. Marcona almonds, from Spain, are more tender than California almonds and are usually sold roasted and salted. Look for them at specialty foods stores and online at tienda.com.

Thinly sliced brussels sprouts are sautéed with shallots in this comforting hash.

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

This gets a delicious lift from lemon in the butter, in the gravy, and under the skin, plus a shortcut for "preserved" lemons.

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.

Thick chicken breasts can be hard to get just right; often you're left with a too-dry, too-bland dinner. But this high-heat roasting method results in crisp, crackly skin that gives way to moist flesh, perfumed throughout by a pocket filled with herbed garlic paste.

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.

Four ingredients — and packed with flavor. **What to drink:**Try a crisp, dry rosé with berry-cherry notes, like El Coto de Rioja 2006 Rosado, Spain ($10).