Alexis Touchet

The Thanksgiving table would not be complete without potatoes to absorb all that delicious gravy. Mashed potatoes are the most common, but sometimes you yearn for something with a bit more texture. That's where the Swiss rösti potato cake is ideal. Although you'll see some recipes for rösti that start with raw potatoes, it's more commonly done with whole cooked boiling potatoes that have been chilled at least eight hours, if not a day ahead. Once they are peeled and coarsely grated, you pack the shreds into a skillet and brown the cake on top of the stove. Instead of going through the angst of attempting to flip the cake over to brown the other side, just turn on the broiler and it browns easily in a fraction of the time.

This streamlined version of a favorite Malaysian street food noodle dish, char kway teow, substitutes Spanish chorizo for the Chinese sausage sometimes used. The smoked paprika that flavors the chorizo may be far from traditional, but it adds another layer of depth to this seductive stir-fry of rice noodles with shrimp, egg, and jicama. There's just enough chile paste for a mild buzz of heat, but not so much that your mouth is on fire. If the jicama seems like a weird Mexican-Malaysian fusion idea, then you probably don't know that jicama is used in Asia, where it's known as Chinese turnip or potato. Its sweet crunch is reminiscent of fresh water chestnuts. Don't expect a supersaucy dish, but rest assured there's enough sauce to coat everything.

The subtle taste of pumpkin merges effortlessly with coconut milk in this classic Italian dessert that provides a taste of fall flavors.

Ground lamb is a natural choice for a barbecue—its distinctive taste really stands up to the smoke of the grill. These burgers get an extra boost from charmoula, a North African spice mixture.

Looking to jazz up a backyard barbecue? The bold flavors in this burger will definitely get guests talking. A paste of lemongrass, garlic, ginger, and serrano chile enlivens ground turkey, while also helping to keep it moist. If you don't have a mini food processor, don't be discouraged. It may take longer, but it's still worth the effort to finely chop the ingredients and mash them to a paste using a mortar and pestle. A spicy lime vinaigrette takes the place of traditional condiments.

Food lovers on America's coasts have long known that crab cakes make wonderful sandwiches. Here, tender lumps of sweet crab are seasoned (in the manner of traditional Louisiana deviled crabs) and lightly bound with egg and bread crumbs, then panfried until the cakes have a golden crust. A thin layer of tangy tartar sauce and crisp lettuce is all the accompaniment they need.

Spicing up store-bought barbecue sauce with a touch of cayenne and a splash of vinegar is an easy trick that makes a big difference. Here, pork burgers get a triple hit of flavor: The sauce gets mixed into the meat, slathered onto the cooked burgers for the last minute of grilling, and brushed on the bun. A cabbage slaw with a creamy dressing tops them off with just the right crunch.

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.

With the exception of beef and cheese, there is no burger combination more revered than beef and bacon. Here, we've improved on a classic by putting crumbled pieces of cooked bacon in the middle of the burger. It adds unexpected bits of crisp texture and diffuses smoky flavor throughout the beef.

This spicy, smoky chicken is tailor-made for a large group of family and friends. And, since it's delicious served warm or at room temperature, your guests can eat it at their leisure.

This rich, creamy chocolate sauce is perfect on ripe strawberries, but it's so versatile it might also be just what your favorite dessert has been missing.

These crisp-tender, mildly spiced beans are novel enough to be interesting, familiar enough to be comforting.

A simple seasoning of salt and pepper leaves this steak ready for an assertive horseradish sauce. It's a great, simple choice for a special occasion.

This truly fabulous Vietnamese-inspired salad is the epitome of flavor synergy, combining sweet pineapple and fiery serrano with cooling cucumber and mint.

Smoky chipotle marries lime juice and mild honey in this irresistible chicken dish, perfect for your next barbecue.

Toss aside the mashed potatoes and welcome this appealing alternative, a spirited mix of zucchini, tender sautéed bell pepper, and refreshing scallions.

The classic combination of sausage and greens takes on a pasta companion in this warming dish that peaks with red-pepper flakes and Parmigiano-Reggiano.

Tofu absorbs the richness of sesame oil and the tang of rice vinegar in a fresh salad that pops with crisp celery.

Calledthiebou djenne, this national dish of Senegal is traditionally eaten from a communal platter. The hostess divides the fish and vegetables onto a portion of rice for each person. In Senegal, the cook would most likely use whatever fresh whole fish was available, so any 1-pound (12-inch-long) white-fleshed fish you can find will do. If you live in an area where there are African markets and you like funkier flavors, look for dried fish such as stockfish to add as well — it lends an authentic smokiness. Be forewarned, however, that many find dried fish (distinct from salt cod) a decidedly acquired taste.