Spinach

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Serve with Garlic Mashed Potatoes. You don't know where the fish ends and the potatoes begin in this beautiful and satisfying dish Chef Desmond, of Island Cottage on Hare Island in Ireland, uses turbot that comes from the waters off nearby Clear Island. We call for halibut, which is more readily available here.

Fillets of sole will work equally well in the following recipe.

This entrée from Anzu restaurant in Dallas partners Japanese miso and sake with Italian balsamic vinegar and olive oil.

Can be prepared in 45 minutes or less.

Food writer Janet Fletcher says, "During my childhood, the only salad on the Thanksgiving buffet was an old-fashioned Waldorf with chopped apples, celery, walnuts and mayonnaise. Frankly, I don’t miss it. This contemporary salad has the walnuts and the crunch, but is much fresher and far more inviting."

At the end of the century, vegetarian cooking gained wide acceptance-and became sophisticated. Wraps (basically burritos) were a hot fast food; everything from Thai chicken to ahi tuna got "wrapped" in flour tortillas or flatbread. The two trends pair up in this terrific dish. To make these even more like burritos, add one 15- to 16-ounce can of drained black beans to the filling.

You may have had pappadams — light, crisp wafers made of lentil flour — at Indian restaurants. Here we use them as a stand-in for croutons.

A vegetable and herb filling adds another element to an unusual and impressive version of a classic Passover main course.

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

The traditional egg and spinach dish is embellished with smoked turkey and porcini mushrooms.

Oyster stuffing is more traditionally associated with the New England states, but this one teams the shellfish (also common to Pacific waters) with a classic ingredient from Northern California—sourdough bread. It's an outstanding rendition of an old-fashioned stuffing.