Carrot

This simple and delicious starter gets a hint of spiciness from cayenne pepper.

These easy-to-make vegetables are served at Chamberlain's Prime Chop House in Dallas, Texas.

This is an interesting alternative to potatoes. For the best flavor, try to find low-sodium chicken broth or use half water and half broth.

Make this almost entirely ahead (up to two days), and simply reheat before serving. Crusty bread and a salad round out the main course. Serve Sauvignon Blanc alongside.

"The Metropolitan Bakery in Philadelphia makes fabulous breads and other baked goods. My personal favorite is the carrot cake: It's moist and tender, and it's drizzled with a tart lemony icing," says John K. Wildemore IV of Philadelphia, Pennsylvania. "I hope you can persuade the owner to share this recipe." Olive oil is the surprise ingredient in this recipe. The result is a rich cake that doesn't have even a hint of olive oil taste.

These delicious vegetables can be served at room temperature or hot from the oven.

Many dark, leafy greens, like kale, contain calcium. The beans have it, too.

"I'm only satisfied if my food looks as good as it tastes," writes Mikal Altomare of Albuquerque, New Mexico. "So when I set out to make something new, I combined carrots with cilantro, curry and apricot preserves for a side dish that is fresh, colorful, sweet and spicy."

Lobster stew is a very traditional dish made with lobster, milk, butter, salt, and pepper. You will find this in many restaurants in Maine, the best being the ones with the most lobster. I have embellished on the original dish but have left intact the strong and rich lobster flavor. When Craig Claiborne asked me to put together a New England Thanksgiving dinner, this was the soup I served. It is also great as a hearty main course soup.

This salad, or some approximation of it, was on [the Rainbow Room's] menu and my mother loved it and made her own version at home regularly. I do, too. Its ingredients list may sound odd, but this is a combination that not only works but becomes addictive. Don't be alarmed at the amount of vinegar: the astringency of the dressing, against the fulsome oiliness of the nuts and, in turn, nutty sweetness of the carrots, is the whole point.

Traditional flavors (honey and orange) and contemporary ones (cumin and chilies) come together in the glaze, which also gives the gravy some heat and zip. See how to carve a turkey.