Bacon

Gay Koenemann of Bonn, Germany, had dinner at 300 East Boulevard on a recent trip to Charlotte, North Carolina. There he was treated to the most exquisite salad he'd ever had. Although the restaurant calls it Fall Salad on the menu, it's enjoyable year-round. Dried cranberries would make a good alternative to the dried cherries.

"The crisp little pieces of turkey skin called 'cracklings' were another annual Thanksgiving treat of mine. They reminded me of bacon, and I could never get enough. My buttermilk corn bread—which is sweet and savory, moist inside and crunchy outside—puts some real bacon into the feast." Start preparing this one day ahead.

Two shortcuts — prepared chestnuts and a purchased corn bread stuffing base — add to the appeal of this recipe from chef and Aidells Sausage Company founder Bruce Aidells.

If they are available, purchase dry-packed scallops, which exude less liquid.

Chopped pimiento-stuffed olives, bacon, and Dijon mustard take a standard to new heights. Offer potato chips, cherry tomatoes, and sliced deli-style pickles alongside.

"My husband, Greg, and I cook together a lot," writes Sara Hainsworth of Frederick, Maryland, "which is fun and makes weeknight dinners and cooking for friends easier to manage now that we're starting our own family. I worked before our son, William, was born, but as my husband says, William is my boss now. So I count on quick, dependably good dishes like this more than ever." Sara says that this soup tastes even better the next day (which makes it an ideal party dish). But we thought it was delicious the same day, too.

If you make these as a side dish for the southern fried catfish, you can fry them in the same oil, but cook the hush puppies first because the fish will flavor the oil.

Based on two root vegetables, this soup tastes sophisticated nonetheless.

This smoky, creamy combination of white and sweet potatoes may be the ultimate Thanksgiving side dish.

A food editor savored this breakfast dish in a small bistro as her first meal in Paris and has never forgotten it. We've made it easy to re-create at home. It makes a hearty breakfast, brunch, or supper dish. Active time: 40 min Start to finish: 45 min

My recipe was adapted from Julia Child's Mastering the Art of French Cooking. I've changed the meats (a lot) and the seasonings (a bit). I've also tinkered with cooking times and sequence.

Spreading a little mayonnaise over the outside of the bread before grilling adds golden color and delicious crunch.

The cod here is basically pan-roasted. If you want to increase the recipe, simply roast two one-pound pieces. To serve, cut the cod in half with a very sharp knife that will go through the bacon and the cod. Serve this with a lovely, buttery Chardonnay.

Active time: 15 min Start to finish: 30 min