Leek

It's worth seeking out Carnaroli rice (from the Piedmont region of Italy) for this recipe: Carnaroli has a higher starch content than Arborio, so it makes a much creamier risotto. Chef Kiffin serves this with braised oxtails and a watercress salad.

This dish is a wonderful combination of French and Indian flavors. Basmati rice and a green salad would round out the meal.

Sichuan peppercorns are officially banned from import because they come from a plant that is susceptible to citrus canker. Although there's no substitute for their woodsy citrus flavor, the recipe is delicious without them. Active time: 30 min Start to finish: 30 min

The créme fraîche topping melts fast, so to make the most of its fabulous taste and texture, add it just before eating.

Add a pleasing crunch to this velvety soup by topping it with plain croutons.

This is a delicate, light-tasting soup.

Wild striped bass is an incredible delicacy on the order of wild king salmon. To complement its robust flavor and steak-like texture, we serve it with a beautiful and aggressive squid vinaigrette. This is not a dish for people who are on the fence about eating fish.

Try serving this on toast points for an appetizer or a first course.

Because they were so abundant, oysters were used as a filler and for flavor in a variety of Colonial New England dishes. They are still the star of traditional stuffings in the region.

This classic dish is good warm or at room temperature, making it perfect for a buffet.

Here's a perfect partner for turkey or veal burgers, sausages and toasted French bread.

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

One of the very best things about this stew is its practical nature: If you blanch the vegetables, boil the potatoes, and make the infused broth a day ahead, this dish takes only 15 minutes to cook.

These can be cooked two hours ahead, then rewarmed in the oven just before serving.