Leek

The port cities of Normandy-Caen among them-offer almost endless choices for fall menu planning. For this satisfying stew, the natural bounty of Normandy's waters, the rich cream of its pasturelands and its distinctive apple-based brandy called Calvados are combined with savory root vegetables from the local harvest. Start out with your favorite pâté and some cornichons, and serve a crusty baguette with the stew. Pour a white Burgundy or hard cider.

Active time: 1 3/4 hr Start to finish: 4 1/4 hr (includes making stock and rouille)

A rich and elegant special-occasion dish.

Haricots verts (small, thin French green beans) would also be nice as a side dish, but regular green beans would be fine, too.

Parsnips, carrots, leeks and baby potatoes complement the chicken in this appealing one-dish supper. It's fun to begin the meal with a good old-fashioned relish tray--we like carrot and celery sticks, radishes and sweet pickles--and to end with a fresh fruit pie. Uncork a distinctive Sauvignon Blanc.

Lots of mushrooms and bacon flavor this traditional bread stuffing. It goes well with the Roast Turkey with Bacon, Tarragon and Applejack Gravy.

With the galette, offer radicchio tossed with black olives, toasted walnuts and a Sherry vinaigrette. Spoon some stewed rhubarb over vanilla ice cream to top off the meal.

Market tip: Go for Dungenesse crab from the Pacific coast or blue crab from the Gulf of Mexico or Atlantic coast.

Leeks, shallots, onions and garlic combine to make a rich, delicious side dish.

Hazelnuts and wild mushrooms - popular ingredients from Oregon and Washington - add terrific flavor and texture to this sophisticated stuffing.

The wine glaze both balances the natural sweetness of the beets and intensifies the savory beet flavor. In Tuscany, this is a favorite side dish for game and fowl.

Make this a day ahead for the best flavor.

Remember the green bean casserole made with nothing but convenience ingredients: frozen or canned green beans, canned cream of mushroom soup and, for the topping, canned fried onions? Here it is again, only fresher and better.

This light starter reinvents the classic side dish of lima beans and corn.