Gourmet

Editors' note: In the recipe below we cooked our Thanksgiving turkey on a gas grill, but a 22 1/2-inch charcoal kettle grill will also work. Cooking times and results may vary, of course, according to the weather and type of grill. The gas grill we used had a thermometer, and at the lowest settings, the grill (with lid closed) maintained temperatures between 350°F. and 400°F. We did not stuff this turkey because when cooking on a grill it is difficult to maintain the steady temperature to adequately cook the stuffing. Instead, we baked our chorizo, roasted corn, and currant dressing in the oven. If you prefer to roast your turkey in the oven, follow the cooking instructions given in the recipe. We brined our turkey because we love the exceptional flavor and moistness that the method imparts to lean meats. If the brining process is too much for you to take on at Thanksgiving time (a 5-gallon bucket and an extra refrigerator come in handy), feel free to omit the step. Simply season the bird with salt and then cook as directed.

Key limes are also known as Mexican or West Indian limes. If you can't find them in your area, substitute bottled Key lime juice. We've tried several different brands in our test kitchens, and prefer the taste of Manhattan.* This recipe is modified from the classic one found on many condensed milk and Key lime juice labels; we've added additional lime juice for more tartness.

(Ghotab) After trying several kinds, we concluded that Iranian and Turkish pistachios* have the best flavor. Active time: 1 1/4 hr Start to finish: 4 hr

If you can't find fresh Key limes in your area, you can substitute bottled Key lime juice. We've tried several different kinds in our test kitchen, and the only one we like so far is Manhattan brand*.

This recipe was created to accompany <epi:recipeLink id "11847">Grilled Teriyaki Pork Chops with Pineapple Papaya Relish</epi:recipeLink>.</a> Can be prepared in 45 minutes or less but requires additional unattended time.

<p>This recipe can be prepared in 45 minutes or less.</p> <p>This recipe is a super way to use up leftover white rice from Chinese takeout�or substitute <epi:recipeLink id"100911">Long-grain Rice</epi:recipeLink>.

This recipe can be prepared in 45 minutes or less.<P> This recipe originally accompanied epi:recipeLink=101054"Pineapple Rum Trifle Cake</epi:recipeLink>.

Serve these patties over <epi:recipelink id="106530"">gingered noodle salad</epi:recipelink>.

This recipe was created to accompany <epi:recipelink id="14115">Rib-eye Steaks with Arugula Oil</epi:recipelink>.

An accompaniment to <epi:recipelink id="13198">Spiced Venison Steaks</epi:recipelink>

Can be prepared in 45 minutes or less.

Active time: 15 min Start to finish: 1 1/2 hr

Can be prepared in 45 minutes or less.

Memelas are similar to chalupas and sopes. Pinching up the edges and creating tiny bumps in the centers helps keep the filling in place, which becomes important when the memelas are large.

Quinoa, though technically a seed in the herb category, has traditionally been considered a valuable member of the grain family. A sacred source of strength for the ancient Incas, it is enjoying as a new popularity here in the United States. The secret of the success of this salad is the steaming of the quinoa. (The traditonal cooking method for quinoa, boiling it in a measured amount of water, does not produce the light, fluffy texture that works so well in a salad.) This dish provides a complete protein and can stand alone as a luncheon or light supper entrée.