Simmer

Like many whole grains, Bhutanese red rice can be cooked in a bigger batch ahead of time. Reheat by steaming or microwaving in a covered dish with a spoonful or two of water.

If you don’t have each and every grain listed, don’t stress. Use what you’ve got—just bump up the quantity.

After making this soup, you'll have plenty of beets left over for tossing into salads at lunch.

A rich and versatile broth you can use in soups, brothy pastas, or beans in need of a boost.

A warming beef chili gets serious depth from toasted chiles and a touch of sweetness from squash.

This one-dish wonder grants you immunity from even the most gluten-averse, meat-abstaining, fat-conscious houseguests. And it tastes as good as ever reheated.

Truth be told, the bourbon's optional, and this is equally delicious hot or cold.

Live in a magical place where cloudberries abound? Use them instead of the cherries, as they do in Norway.

Use your leftover turkey carcass to make the stock, and then use it in this riff on classic Japanese ramen.

This recipe comes from the December 1989 issue and is part of our Thanksgiving Hall of Fame series. You can prepare it either while the turkey roasts or one day ahead.

Despite the name, spaghetti squash is still a vegetable and can get mushy when overcooked. Simply ladle the hot broth over the noodles when you are ready to eat.

“Everything I love about the canned kind—and nothing I don’t!” –Claire Saffitz, associate food editor

Boiling farro in apple cider—a move from New York restaurant Charlie Bird— infuses grains with character.

Drying the cooked potatoes in the pan means that they'll absorb that much more flavor from your herb-infused dairy. Don't skip this step!

Could you make Thanksgiving gravy with store-bought broth? Sure. Would it taste as good as one made with homemade stock? Not a chance.

A low-fuss soup like this spicy, hearty number is great for a crowd.

When is it done? Try this test: When the liquid has reduced by two-thirds, drop a spoonful onto a chilled plate and drag your finger through; if the jelly holds a trail that doesn't fill back in, it's ready. Learn more in this video.

Warm spices and sweet dried fruit are a perfect pair for rich turkey meat.

Just a little bit of spicy, salty chile bean paste is the reason this dish packs such an insane flavor punch.

A silky, subtly sweet little number that makes fall vegetables feel downright swanky.

For the sweetest new year, serve this sparkly cocktail featuring classic Rosh Hashanah flavors: apple and honey.

Vietnamese pho is built on a long-simmered and aromatic stock infused with charred ginger and onion, spices, and fish sauce, ladled over rice noodles and most commonly served with thin slices of beef. This is not that. We borrowed the technique of charring the onion and toasting the spices to give a quick, weeknight-friendly boost to store-bought chicken stock for this pork and noodle soup.