Leek

(Bacon and Root Vegetable Stew)

Active time: 1 3/4 hr Start to finish: 12 hr Before you start this recipe, make sure there's room in your refrigerator for a 24-inch fish poacher and a 25-inch platter.

Mary garnishes the soup with fried brioche croutons, crème fraîche and fresh chervil.

Active time: 1 1/2 hr Start to finish: 18 hr (includes chilling)

Stitt likes to use rock salt — the kind used for old-fashioned ice cream churners — as a bed for these oysters because it keeps the shells from tipping and sliding around in the pan and on the plates. Rock salt is sold at many supermarkets, but kosher salt is a good substitute. At the restaurant, Stitt makes this recipe with local Apalachicola oysters, though he also likes the flavor of East Coast varieties such as Blue Point, Pemaquid, and Malpeque, so feel free to use your favorite.

Can be prepared in 45 minutes or less but requires additional unattended time.

Can be prepared in 45 minutes or less.

The turkey's flavors of bacon and sage are repeated in this robust stuffing. Mushrooms, which have long been hunted in the heartland, add a nice touch.

Can be prepared in 45 minutes or less.

A platter of thickly sliced tomatoes topped with buttermilk-herb dressing and chopped hard-boiled eggs is a colorful partner for the soup. For dessert, have some fresh berries with whipped cream. Can be prepared in 45 minutes or less.

There must be as many versions of this—Ireland's national dish—as there are cooks. One thing all recipes should say is that the stew is to be cooked slowly until the lamb is meltingly tender. This stew is the ideal dish to return to after a day in the open air, as it can be made ahead and reheated while cook and guests enjoy the hot punch.

Can be prepared in 45 minutes or less. Makes use of the microwave oven.