Carrot

Active time: 20 min Start to finish: 4 hr

If you like fried chicken with cream gravy, you'll love this sauce —sophisticated and rich, with a bit of sweet fruitiness from the Madeira. It's a wonderful alternative to traditional pan gravy. You'll have to choose between this gravy or the cider sage version for the holiday meal, as you'll need the neck and giblets as well as the pan drippings for this recipe.

Roast chicken or smoked turkey can step in for the pork, or meat can be omitted entirely for a great side dish. The roasting can be done all at once or in stages. This dish can also be served hot.

Can be prepared in 45 minutes or less. Makes use of the microwave oven.

Soupe au Pistou During Marion Cunningham’s last visit with Richard Olney, he made a version of this recipe, which comes from Simple French Food. As he made it, he told her that he thought the trick to cooking is tasting — in the case of the soup that day, adding the right amount of salt and pepper, then cheese, then a little olive oil, and finally some macaroni. After making the soup in our own kitchens, following the recipe from the book (it's highly adaptable to seasonal produce or the contents of your larder), we can understand why this recipe is so loved among Olney’s fans.

(MIXED SALAD)

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Try preparing this salad for casual luncheons.

Active time: 15 min Start to finish: 15 min

Here, sea scallops take an Asian turn when they are flavored with toasted coriander seeds, grilled, and teamed with a hoisin-orange sauce and vegetable salad.

Great with just about any main dish.

At New York's Nosmo King (the name is a clever twist on "no smoking"), Alan Harding does a terrific job of cooking upscale food with almost entirely organic ingredients.

This recipe is from my favorite grandmother, DeeDee. According to my mother, it has many variations, and my grandmother always served it with great presentation at parties, family dinners, and ladies luncheons. The recipe has high stakes: You get but one chance when you unmold it. Just recently I recall overhearing my mother exclaim "Damn!" as she was getting the salad ready for yet another meal. It was runny — not enough time in the refrigerator.

This beautiful and delicious soup is served at The Kinloch Lodge Hotel.

Most Moroccan fish specialties are prepared with a marinade called charmoula. Paprika, cumin, cilantro and garlic usually form its base, with other seasonings-such as the saffron and turmeric here-added for variation.