We added nuggets of steak to a restorative soup of egg noodles and vegetables, turning it into hot, hearty magic.

Cooking bulgur with rice makes a delicious and slightly unusual side dish that’s just right for soaking up a saucy main course.

These chops get their zest from a pan gravy based on an easy “gherkin broth” (made by puréeing them with some store-bought chicken broth).

This puréed soup is so velvety that it’s hard to believe it’s vegan. Its lushness comes from a surprising source—unsweetened almond milk.

Here, chipotle chiles in adobo add smoky heat in a colorful, crunchy salad. It’s spicy and tangy—terrific with fish or grilled chicken.

This elegant hors d’ oeuvre of thin cylinders of phyllo is filled with the woodsy intensity of mushrooms.

This magnificent cold layered terrine, which requires almost no cooking, was inspired by Nagyvásárcsarnok, Budapest’ s largest indoor market hall.

Russian borscht went upscale in the Borscht Horseradish Terrine. Here, the leftovers are transformed into a soup that stays true to the ingredient’s central European vibe....

Pungent cotija cheese, a garnish for Tortilla Soup with Chiles and Tomatoes, becomes the main event in this delectable sandwich.

Store-bought panettone is the foundation of this raisin and bread pudding.