Bacon

For decades, the restaurant Lutèce—with chef André Soltner behind the stove—was the pinnacle of French cuisine in New York City. Soltner's Alsace onion tart, one of the best we've ever tasted, was the inspiration for this version.

A true coq au vin is made with the master of the farmyard, a rooster. If you can't find such a beast, use a good-size roasting chicken, and reduce the cooking time (cook it for about one hour, or until the meat is tender and cooked but not falling from the bone).

Can be prepared in 45 minutes or less.

Chilies add a southwestern twist to this traditional chowder.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Sauerkraut gets a smoky taste from bacon and sausage in a recipe from Orbit, a Polish restaurant in Chicago.

Can be prepared in 45 minutes or less.

Oysters Rockefeller were created in 1899 by Jules Alciatore of Antoine's in New Orleans to make use of local shellfish and greens. Named for John D. Rockefeller, this classic course is likewise quite rich.

At The Amana Barn Restaurant, in Amana, Iowa this dish is called Rouladen; it's accompanied by potato dumplings.

"The day before Thanksgiving, my grandmother would make trays of corn bread for this stuffing," says food writer Janet Fletcher. "We grandkids would crack the pecans for the stuffing; the nuts came from the trees in her back yard."

Here's a classic Irish combination.

This recipe can be prepared in 45 minutes or less. If you prefer your soup a little thicker, crush 6 saltines into fine crumbs and add them at the end of the procedure, when you add the crab.

Gulyássuppe Hotel Bristol The liver in this recipe enriches the stew without adding any distinct flavor that might be objectionable to those who don't care for liver.