Marjoram

Red peppers provide color and almonds provide crunch in this easy-to-make recipe.

A high-protein dish loaded with flavor. Purchased sorbet makes a nice dessert.

Can be prepared in 45 minutes or less.

Eggplant, zucchini, bell pepper and arugula share the stage with slices of tuna steak in the Mediterranean-inspired sandwich. Spoon the lentil salad alongside and offer chilled beer. Fresh pears and crisp biscotti round things out nicely.

A lovely start to this spring supper would be mugs of green pea soup sprinkled with chives. Accompany the pizza with an arugula, radicchio and endive salad dressed with balsamic vinaigrette. Offer gelato for dessert.

Serve with: Crusty baguette slices and a salad of arugula dressed with Sherry vinaigrette. Dessert: Vanilla ice cream topped with warm caramel sauce.

Brining the turkey in the refrigerator for two days ensures an incredibly moist result. We do not recommend stuffing brined turkeys because the brine can make the stuffing too salty. A do-ahead gravy base eliminates last-minute stirring and thickening. Look for fresh bay leaves in the produce section.

Michael McLaughlin, cookbook author, says, "Not all Thanksgiving traditions originated decades ago. This recent addition to my holiday menu lineup was inspired by my move to Santa Fe. With locally grown green chilies readily available and pine nuts growing on piñon trees right outside my back door, a southwestern-style stuffing incorporating both ingredients seemed a natural. The tequila-soaked raisins are a sweet surprise." Make the corn bread a day ahead.

Dijon mustard, brown sugar, marjoram, garlic and orange juice make a flavorful coating for this simple-to-prepare ham. The pan juices become a delicious sauce. Pour a Merlot with the meal.

Regarded as peasant food for centuries, polenta achieved culinary stardom in the past few years, thanks to widespread exploration of all aspects of Italian gastronomy. Polenta can be enjoyed in its soft, creamy state right after being prepared; or it can be chilled in a loaf pan, sliced and cooked on a grill or griddle. Try this soft version with sausages. The coarse polenta specified is sometimes labeled "stone-ground corn grits."

Steve Silverman of South Burlington, Vermont, writes: "In my cooking I tend to be very quick and health-conscious. During the summer, my wife, Mary, and I usually grill chicken or fish and make salads. I'll use whatever fresh vegetables and ingredients I have on hand and come up with a wonderful meal for the two of us." Serve this party appetizer with the toasted-baguette rounds or your favorite crackers. You can also double the tomato topping for a great pasta salad.

"I was in Boston on a business trip when I discovered the city's North End and its many old Italian restaurants," writes Jennifer Fassman of Westport, Connecticut. "After wandering around the small, quaint streets, I was surprised to find a bright, modern restaurant — Marcuccio's. I took the waiter's advice and ordered the sea bass with parsley sauce. It was incredible." At the restaurant, this entrée is served with sautéed broccoli rabe (also known as rapini). It would be great with spinach, too.

Boiling the vinegar concentrates and sweetens it, so the dressing doesn't require as much oil to balance the acid. Can be prepared in 45 minutes or less.

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.

These delicious vegetables can be served at room temperature or hot from the oven.

"While traveling in the Northern California wine country with friends," writes Stephen Carkeet of Merced, California, "we ate dinner at Zin Restaurant & Wine Bar in Healdsburg and had one of the best meals I can remember. Chef Jeff Mall prepared a wonderful chicken dish he called 'coq au Zin.' It was a winner." A taste — and word — play on the classic French dish coq au vin, this time made with red Zinfandel. At the restaurant, this is served with creamy mashed potatoes.

Brining results in moist, tender meat. Be sure to use a large center-cut loin, which cooks more evenly than two smaller pieces tied together. Begin this recipe one day ahead. What to drink: A medium-bodied fruity red, such as Merlot, or a fruity white, such as Australian Sémillon.