Jill Silverman Hough

Who says gyros have to be sandwiches? With this savory spread, you can customize and enjoy them any way you'd like.

This is a dish that'll wow your whole table – and offer a wealth of extra-good-for-you nutrients.

You're going to want to pack this meal – either as a sandwich or a salad – for your next warm-weather picnic.

This stunning salad is as rich in flavor as it is in nutrients.

Uncover your grill, because this is a salad that's sure to become a staple throughout spring and summer.

Somewhere between shio- and shoyu-style ramen, our version features a light broth with a splash of soy sauce and is topped with a colorful combination of chicken, egg, shredded cabbage, bean sprouts and scallions.

This salad is bright, slightly sweet, pleasantly bitter and even a touch spicy – all in all, a great accompaniment to the rich flavors of roasted turkey.

Although it has a slight sweetness, mostly from the sweet potatoes themselves, this dressing has way less sugar than the traditional sweet potato casserole. Now that’s something to celebrate!

If you’ve never made cranberry sauce, you won’t believe how easy it is, even a gussied up version like this one. Note that jalapeños vary in their spiciness. For a nice warming effect, use one. To spice things up, try two or three.

Although perhaps not a usual staple on the holiday table, this deeply flavored salmon made with just a few ingredients is a nice, light complement to the heavier options on the menu. If you don’t have a mortar and pestle to lightly crush the fennel seeds, just use them as is. Garnish with additional chives.

An array of fragrant fresh herbs and a healthy amount of butter infuse a mega dose of flavor into this centerpiece dish. If you like, you can skip making the turkey stock for the gravy (Step 2) — just substitute an additional 1½ cups of store-bought low-sodium chicken or turkey broth.

Soup is great for holiday entertaining because it can be prepared days or even weeks in advance then simply reheated before serving. This one, featuring sweet, nutty parsnips, has rich fall flavors and is especially easy to make.

Roasting the cauliflower until lightly browned helps give the resulting dip more roasty, toasty notes. For the crudités, feel free to shake things up – try tomatoes, bell pepper strips, endive leaves, broccoli and even green beans.

The humble crumble gets dressed up for the holidays with almonds and almond 
extract in the topping and a touch of cardamom in the whipped cream. Look for pears that 
are ripe but not overly so – they should be tender at the stem, but not mushy.

If you’ve never made homemade cranberry sauce, you’re in for a 
treat – it’s amazingly easy. While many versions are enhanced with orange, switching the citrus to grapefruit keeps this one familiar 
yet refreshing.

You can’t get more simply delicious than a pork loin. Here, the moist, 
tender meat is brushed with a tart-sweet glaze and served with a 
fruity compote that cooks right in the roasting pan.

These mushrooms are classically elegant yet modernized with a crunchy panko topping
 and plenty of fresh herbs. To switch things up, try basil, rosemary or sage instead of the oregano.

The stuffing in this rolled-up turkey breast is a lot like traditional stuffing, but instead of being in the cavity of the bird, it’s in a ribbon throughout the meat. So each no-carving-necessary slice has a spiral of bready, herb-laced goodness.

This veg-heavy version of the classic stove-top casserole – featuring both winter and summer squashes – is served over whole-wheat buns to sop up every delicious drop.

Brimming with colorful, fresh-picked summer vegetables, this casserole makes a great meatless entrée or, in smaller portions, a hearty side dish.

While it’s not traditional to cook jambalaya in a skillet – it’s typically made in a pot – spreading it out helps it cook more quickly. It also means the top can get sprinkled with panko and finished under the broiler, adding a crunch that complements the hearty mixture.

With a thick, stew-like base and a biscuity topping, this casserole is chicken pot pie meets 
chicken and dumplings – plus a whole lot of fresh veggies.

This enchilada-inspired casserole has a mild heat that's balanced by cooling yogurt. If you already have cooked chicken on hand, you can skip the first step - if doing so, you'll only need 2 cups broth.

Our vegetarian butter leaf salad with grapefruit, avocado 
& buttermilk yogurt dressing is light and fresh and makes a nice side for your weeknight dinner or when company comes.

Picture your favorite baked potato topped with velvety sour cream and fresh chives – we’ve taken those great flavors and infused them into family-style mashed potatoes. Try them alongside our turkey or brisket, or as a quick-and-easy side for any time of year.

A classic finish to any holiday meal, these elegant, individual-sized apple crumbles are topped with creamy, decadent crème fraîche. Their presentation is sure to impress, and they can be made almost entirely in advance and assembled at the last moment.

Don't be daunted by this French classic – it's an easy and delicious reason to invite company for dinner tonight. Many recipes suggest serving this chicken, mushroom and onion braise over buttered noodles, but whole-grain country bread would also be a good accompaniment.

The farro for this deliciously crispy crab cake-like dish is purposely a little overcooked and sticky to help the cakes hold their shape during cooking. An avocado aioli-style sauce and tomatoes on top 
add creaminess, brightness .

This dish gets its amazing flavor from pomegranate molasses, an intensely sweet and sour syrup typically found at Middle Eastern markets, specialty food stores and natural foods supermarkets.

Mild-tasting cod is served over nutty arugula, earthy lentils and topped off with a piquant salsa. The textures and flavors in this easy dish play off each other beautifully.

Jam-packed with veggies, nuts and herbs, this flatbread makes a hearty, satisfying appetizer. Paired with a simple green salad, it also makes a great entrée for four to six people.

Here, mussels are roasted on top of a hearty, fresh tomato sauce brimming with vegetables. Serve whole-grain bread on the side – you’ll want to sop up every drop.

Traditionally, scampi is made with shrimp or prawns, but salmon goes equally well 
with the garlic and butter 
preparation – as do colorful spinach and cherry tomatoes.

Meaty salmon steaks – be careful of the bones – get extra oomph thanks to a smear of boldly flavored butter, served over paprika-spiked grilled pineapple and mango.

In this hearty chicken salad, bright lemon and earthy fennel, everything benefits from a little time on the grill, even the romaine. Crumbled feta adds a creamy counterpoint.

This spice-rubbed steak on the grill is special enough. But here, a good thing gets even better with a bold tomato and pepper sauce reminiscent of gazpacho. For a change of pace, try substituting chicken, pork chops or even shrimp for the beef.

Even though these salmon fillets are cooked in the oven, because they’re wrapped in parchment with other moist ingredients such as kale and orange, they basically steam, which keeps them tender and juicy.

There’s so much going on with this scrumptious dessert – juicy peaches, buttery-sweet topping, cardamom-laced cake and even a touch of rum. Best of all, 
it’s easy to put together. Try it with other stone fruits – nectarines, plums, apricots 
or a combination.

Salmon is heavenly in hash, 
especially this version studded with both Yukon Gold and sweet potatoes along with red bell pepper, chives and fresh dill. We serve it with a dollop of sour cream, but this would also be a perfect bed for poached eggs.

Here’s a healthier version of a Cubano sandwich – ham, thinly sliced pork, cheese and pickles piled onto a roll and grilled. 
It gets its mojo-like flavor thanks to citrus zest in the mayo. Serve a slew at your next party or tailgater. You can prepare the sandwiches in advance, then simply finish them on the grill.

If you think salmon is succulent, wait until you taste silky, sexy olive oil–poached salmon! Here, it’s complemented by chimichurri, an Argentinean herb sauce with brightness from vinegar, earthiness from oregano and a hint of heat. Serve with lemon wedges.

Inspired by France’s celebrated seafood stew, these foil packets are packed with clams, mussels, shrimp, tomatoes, fennel, onions and a saffron wine broth. You can also grill your Bouillabaise in a covered saucepan over a double layer of foil.

If you’ve never made a beer can chicken, don’t be daunted – it’s an easy, tasty and fun way to roast a chicken. We’ve added a maple-chile rub, plus a pile of summery grilled zucchini. Use any leftovers to make chicken and zucchini soft tacos.

This Mexican-inspired fondue is simple yet flavorful, and it cooks right on the grill – though you can also use the stove top or your grill’s side burner, if it has one. For dipping, serve chunked grilled or raw vegetables, chunked grilled sausages and tortilla chips on the side.

A delicious jumble of tortilla chips, chile sauce and fresh Mexican toppings, chilaquiles can be served while the chips are still crisp or after they’ve softened to an enchilada-like texture. This recipe puts them nicely in between, with both crunchy and soft bits.

We don’t typically think of them in desserts, but herbs go really well with all kinds of fruit flavors. Here, basil complements lime for a sweet-tart treat.

Don’t let this noodle bowl fool you. Although it’s full of crunchy and colorful vegetables, it’s really about the herbs, with refreshing basil and mint in every bite.

Hailing from Rome, saltimbocca is thin cutlets combined with prosciutto and served with white wine sauce. Soft yet earthy sage ties it all together.

You can’t go wrong with salmon and dill; the rich fish is a perfect contrast to the more delicate, vernal herb.

This quintessential spring pasta, brimming with fresh seasonal herbs such as mint, parsley and tarragon, works hot, cold or at room temperature as a side dish or entrée.

Irish Stew couldn't be easier. Just combine the ingredients in a pot, put the pot in the oven and wait. It's even better made a day ahead–the soft potatoes will break up in the liquid, making it thicker and more flavorful.

Soufflés can be individual-sized, made in small ramekins, or big enough to serve a crowd. Ours are the former. You can prepare them up to 4 hours in advance through Step 4, then hold them in the refrigerator (uncovered) until you’re ready to bake. In the case of early prep, add 5 to 7 minutes to cooking time.

This sauce features round, floral notes of vanilla to complement the tart sweetness of the cranberries. To make the recipe even more quickly, you could use two teaspoons of vanilla extract, but it won’t have the same depth of flavor – or the pretty vanilla-speckled look – of the whole bean.

This fruity dressing with fresh marjoram and pungent blue cheese marries well with both sweet and savory dishes on the holiday table.

This lemony roast stuffed with Parmesan and panko takes a bit of attention before it goes into the oven, but you’ll be rewarded with a turkey that avoids the last-minute muss and fuss of carving. After cooking, all you do is slice and serve.

Sometimes called scalloped potatoes, a potato gratin is a beautiful addition to your holiday table. This version has fennel tucked into it, adding a lovely flavor to the dish.

Making dressing with farro instead of bread is definitely a welcome – and healthy – change of pace.

Sweet, tart, creamy and warmly spicy, this sauce works as a side dish with meats as well as on sandwiches made with any leftovers.

Here, a juicy pork loin gets stuffed right down the middle, so that each slice yields a ring of meat with a donut hole of filling. If you like, play with using different kinds of cheese and herbs.

Serving roasted potatoes means you’re not a slave to the stove top; the oven does the work and you get more time with your guests. And don’t be misled by the short ingredients list – this recipe is loaded with flavor.

This classic holiday turkey is made even more special by adding onions to the roasting pan and a splash of red wine to the gravy.

Gorgeous fall vegetables generously lace this traditional-style dressing. To make it your own, feel free to experiment with different combinations of your favorite veggies and herbs.

Mashed potatoes are a wonderfully blank canvas that can be enhanced by adding other vegetables to the cooking water. Here, cauliflower adds nutty notes while dill stirred in at the end adds lovely green flecks and a pop of fresh flavor.

If you’ve never made your own cranberry sauce, you’re in for a surprise. It’s so easy, you’ll wonder why you ever went with store-bought.

You've never made quicker - or tastier - crab cakes than these. With zesty lemon, sweet bell pepper and a yogurt-cucumber sauce over top, these cakes offer an unbeatable flavor combination.

Make more than Chermoula Fish! This chameleon sauce can be used as a marinade, protein topper, dressing or grain infuser. Serve some up tonight!

To create a clean twist on a classic enchilada, we've used sweet, soft butternut squash as a filling mixed with a savory and mild homemade enchilada sauce. A great option for vegetarians, this dish is still hearty enough for meat-lovers!

Serve this rich and flavorful Chicken Paprikash recipe traditionally over dumplings or noodles, or try it over mashed butternut squash.

No holiday menu is complete without the main event: A perfectly seasoned, succulent turkey. Rosemary, garlic and onion lend classic flavors to this spice rub and a porcini pan sauce provides a gorgeous, rich flavor for dipping.

Tart cranberry flavor with a hint of sweetness and a twist of lemon, our homemade Lemon Cranberry Sauce will please a crowd - the best part is that you can make it entirely in advance and garnish at the last moment!

Wild rice adds depth of flavor to this veggie-packed, whole-wheat dressing. For best texture, look for bread that has a thicker, crunchier crust rather than a softer one.