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Remove the pan from the heat and stir in the remaining 2 teaspoons lemon juice and the butter until melted. Serve warm.

Variations: Add 2 ounces chopped prosciutto with the shallots.

Substitute white wine for the broth.

Substitute 2 teaspoons packed chopped tarragon leaves or packed chopped oregano for the thyme.

Broccoli in Garlic Sauce

Although often served as a main course with rice, this dish can also go alongside a roast turkey coated with the Szechuan rub or alongside Dan Dan Ragù. Makes 6 servings

2 tablespoons oyster sauce

2 tablespoons soy sauce

1 tablespoon Shaoxing or dry sherry

1 teaspoon sugar

2 tablespoons peanut oil

2 medium scallions, thinly sliced

6 garlic cloves, slivered

2 tablespoons minced peeled fresh ginger

2 pounds broccoli, florets cut off, stalks cut into ½-inch pieces

¼ cup vegetable broth

1 teaspoon cornstarch dissolved in 1 tablespoon water in a small bowl or cup

2 teaspoons toasted sesame oil

Whisk the oyster sauce, soy sauce, Shaoxing or sherry, and sugar in a small bowl; set aside.

Heat a large wok or high-sided sauté pan over medium-high heat. Swirl in the peanut oil, then add the scallions, garlic, and ginger; stir-fry for 30 seconds.

Add the broccoli; cook, tossing constantly, for 2 minutes.

Pour in the prepared oyster sauce mixture, bring the sauce to a simmer, and cook for 1 minute, stirring constantly.

Add the dissolved cornstarch and water; toss until thickened, about 30 seconds. Remove the pan from the heat and drizzle the sesame oil over the top.

Asparagus in Garlic Sauce: Substitute thin green asparagus spears, cut into 2-inch segments.

Sautéed Cabbage and Bacon

Here’s a wintry side, best served alongside sausages or roast turkey. Savoy cabbage is a leafy variety; look for tight heads that are heavy to the hand. Cook cabbage quickly to avoid that distinctive, sulphurous odor. Makes 6 servings

1 medium head Savoy cabbage (about 2½ pounds)

8 strips bacon (about 4 ounces), finely chopped

1 medium onion, finely chopped

½ teaspoon finely ground black pepper

¼ teaspoon grated nutmeg

Bring a large pot of water to a boil over high heat.

Meanwhile, slice the core off the cabbage, separate the leaves, and wash them for any dirt. Remove any tough, thick stems.

Add the cabbage leaves to the water; blanch for 1 minute, making sure the leaves are thoroughly submerged in the water. Drain in a colander set in the sink, rinse with cool water, and chop the leaves into 2-inch pieces.

Heat a large skillet over medium heat. Add the bacon pieces; cook, stirring often, until browned and frizzled, about 4 minutes. Transfer the bacon to a plate and set aside.

Add the onion to the bacon grease; cook, stirring often, until soft and lightly browned, about 3 minutes.

Add the chopped cabbage; cook, tossing often, until wilted and hot, about 5 minutes. Stir in the bacon, pepper, and nutmeg; serve warm.

Variations: Add 12/3 cups canned white beans, drained and rinsed, with the chopped cabbage.

Add ¼ cup heavy cream or ¼ cup white wine to the cabbage after it has cooked for 2 minutes in step 6. Cook until the cream or wine is reduced to a thick glaze before adding the bacon, pepper, and nutmeg.

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For other side-dish ideas, look at some of the vegetable salads like Roasted Radicchio and Shallots, Asian Sugar Snap Salad, or Green Bean Salad with Boiled Lemon, Pecans, and Parmigiano-Reggiano.

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Skillet Butternut Squash and Brandy

A little butter, a touch of brandy—it all brings out the natural sugars in butternut squash. The cooking time is quick, provided you cut the squash into very small cubes. For an even quicker dish, look for precut butternut squash in your market’s produce section and then cut the cubes even smaller as directed here. Makes 4 servings

1 tablespoon unsalted butter

1 small onion, chopped

1 small butternut squash (about 1 pound), peeled, halved, seeded, and cut into

½-inch cubes

¼ cup vegetable broth

1/3 cup brandy

1 teaspoon honey

½ teaspoon salt

¼ teaspoon freshly ground black pepper

Melt