Alchemy is at play here with the delightful union of miso and sherry vinegar, both working to amplify mushroom’s savory, umami notes, and create a rich, layered pasta in just over 30 minutes. Sautéed leeks and mushrooms form the core flavors of the pasta, but it is the addition of miso that completes the dish: Whisked with the starchy pasta water and grated Parmesan, it forms a quick sauce to coat the noodles. A farro, spelt or whole-wheat pasta would nicely complement the earthy flavors of this dish.

This stellar side of caramelized mushrooms and herbs will quietly dazzle on any table, with little effort. The mushrooms are cooked in a hot, dry pan to release their moisture and start caramelization, then butter and olive oil coat the mushrooms with a soft, silky sheen. The finishing touch of soy sauce amplifies the umami of the mushrooms, for an earthy, savory dish. Garnish with different herbs or cheese, depending on the meal being served. Sprinkling these on seared steak; toast slathered with a soft cheese; or mashed potatoes would be wise.

Choose flavorful cuts of meat, such as chuck and round, that will benefit from long, slow cooking and won't fall apart. Don't try to rush when you're browning meat for a stew. It's a very important step that will take at least 10 to 15 minutes to do correctly. Make sure you dry the meat thoroughly on paper towels before browning it, and don't crowd the pan. Damp meat won't brown, nor will pieces that are too close together in the pan. — Julia Child

The Death in the Afternoon is a two-ingredient cocktail made with absinthe and brut Champagne. The drink is built in a coupe glass or flute and served without a garnish. In a very Hemingway fashion, he adds, “Drink 3 to 5 of these slowly.” The book’s editors, Sterling North and Carl Krotch, offer a tongue-in-cheek note at the end of the recipe, “after six of these cocktails The Sun Also Rises.”

For the most flavorful fish, gently poach the fillets in scallion oil, which is called pa gireum in Korean and is the star of this easy, foolproof preparation. Simmering scallions in olive oil over gentle heat removes moisture from the alliums, crisping them and concentrating their savoriness. In turn, the oil will be tinted green and perfumed with an umami-saturated scallion aroma like nothing else. Be sure to dip crusty bread into that glorious scallion oil to enjoy with the tender fish. This dish is great with rice, too.

Chicken chasseur, literally "hunter's chicken," harks back to a time when game birds and mushrooms from the woods were a natural autumn combination. Though Italian chicken cacciatore also has the same translation, that dish's ingredients are not exactly the same — most notably, it includes bell pepper, uses red instead of white wine, and relies on a different set of herbs for flavor. The beauty of this chicken chasseur recipe is that it comes together in one pot in less than an hour, complete with an aromatic sauce. It's sophisticated enough to serve to guests, but simple enough to prepare on a busy weeknight for a cozy meal at home. Cremini or button mushrooms will do just fine here, but feel free to swap in your favorite or use a blend.

Craig Claiborne was a child of Mississippi who started as food editor of The Times in 1957 and did as much as anyone to help bring home cooking into the spotlight. The dish “belongs in the ‘comfort’ category,” he wrote in 1983, “a food that gives solace to the spirit when you dine on it.” You could give your smothered chicken some European flair with mushrooms and small onions in the gravy, as Claiborne did in his experiments with Pierre Franey, then his kitchen co-pilot. Or you could send yourself south to the Creole tastes of the Delta, with a blend of tomatoes, chopped celery, onion and green peppers added to the sauce. But sometimes the easiest way is the best. Try it. —Sam Sifton

Pressing this sandwich, packed with olive oil–cured white tuna belly, sun-dried tomatoes, and peppery arugula, allows the vinaigrette to season the entire sandwich and softens the crusty bread. It’s best when allowed to rest for the full two hours before serving, making it perfect picnic fare.

This French-style croque madame recipe transforms a humble ham and cheese sandwich into its fanciest self with just a few ingredients. Although this iconic sandwich has the exact makings of any ordinary sandwich — white bread, butter, ham, and cheese — a rich, creamy Mornay sauce (a classic béchamel sauce) and a heaping layer of broiled, melted Gruyère cheese take things up a notch. Meanwhile, a fried egg with a runny yolk crowns the sandwich for an elegant finishing touch. For an extra pop of tang to cut through the richness of the melted Gruyère, serve the sandwiches with cornichons to snack on between bites or a lightly dressed green salad tossed with a bright vinaigrette to complement the opulent sandwiches.

This blackened fish is cooked in a hot cast iron pan until charred and packed with flavor. This recipe calls for trout, but catfish or red snapper would be equally good. Be sure to have a well-ventilated kitchen!

Fresh ingredients and bold condiments do the heavy lifting here, creating a fragrant 20-minute meal that will lure people into the kitchen, wondering what smells so good. Inspired by elements of Indian and Thai curries, the shrimp are coated in ginger, garlic and turmeric, then seared and braised in a combination of coconut milk and soy sauce. Spinach is stirred in for a bit of green, but you can substitute your favorite quick-cooking greens like bok choy or kale and adjust cooking time as needed. Swap the shrimp for scallops or white fish, if you like. Serve with rice, rice vermicelli noodles or naan to soak up the flavorful liquid.

“Over the years I’ve tried many times to make a good coq au vin, the renowned French chicken stew with red wine, but with disappointing results,” says Ina Garten. “My television producer Olivia Grove one day told me, ‘Well, it’s just beef bourguignon with chicken,’ and I thought, ‘So it is!’ With that in mind, I adapted my old recipe for beef and came up with an easy chicken version that’s such a satisfying winter dinner. Usually the chicken cooks for hours and is dry and stringy, but I found that after only thirty to forty minutes in the oven, the chicken is perfectly cooked and still tender and juicy.”

Braising chicken and greens together in a skillet does wonderful things to both bird and vegetables. As the chicken cooks, the skin browns, crisps and renders savory fat, which suffuses the greens with flavor. The greens, in turn, make a soft, moist bed on which to cook the chicken, keeping the meat supremely tender. In the end, the silky greens make a rich, mineral contrast to the juicy meat, while lemon juice and olives add brightness and acidity to the mix, giving it a needed jolt. Serve this with crusty bread or mashed potatoes to catch all the juices.

Hearty chunks of beef turn tender after a low and slow trip in your favorite Dutch oven; potatoes join the party during the tail end of cooking to retain their texture.