Carrot

This combination of slowly simmered carrots and onions is loaded with deep, full flavor that goes well with grilled meats.

Chicken broth is combined with oil to stir-fry the vegetables.

Serve this newfangled main-course salad with a crisp flatbread, such as lavash, and white wine or rosé spritzers.

A main-dish salad that's perfect for a casual summer dinner. Using purchased roasted chicken or leftover cooked chicken makes it even easier.

Look for rice vinegar in the Asian foods section of your market.

The dressing is packed with intense flavors, so only a limited amount of oil is necessary.

Root vegetables became a mainstay of the New England diet. The crops grew well during the summer and could be stored in barrels of sand or in root cellars to keep through the long winter. This spectacular casserole has potatoes, parsnips, turnips and carrots, and is sweetened with just a hint of pear. The pureed vegetables are swirled together in the baking dish to create a pretty marbled effect.

The following soup can be made with any variety of pumpkin except the traditional jack-o-lantern variety, which is too watery and lacks flavor. Apple Schnitz, time-honored Pennsylvania Dutch preserved apples, make a healthy snack as well as a novel garnish.

This recipe can be prepared in 45 minutes or less. We were intrigued by the flavored cooking oil, ginger soy sauce and curry paste we found in the Asian foods section of the market last year, and used them to lend flair to this quick dish. Steamed white rice is the ideal side. Use a melon baller to scoop papaya, mango and passion-fruit sorbets into pretty cups, and garnish with crisp ginger cookies.

It's worth the extra effort to make this rich stock; the slow-simmered taste produces a sauce that far exceeds any made with canned beef broth. This recipe is an accompaniment for Standing Rib Roast with Rosemary-Thyme Crust .

Chervil's delicate anise flavor enhances the season's baby vegetables. If you don't have chervil, substitute fresh dill.