Parsley

Serve with: Mixed baby greens with shredded radishes in a citrus vinaigrette, and a sesame baguette.

Bruce Aidells, founder of Aidell's Sausage Company, says, "When I was in college, a friend from Mississippi introduced me to the technique of marinating the turkey by rubbing the meat under the skin with flavorings. Over the years, I've continued to modify the recipe for what I refer to as 'trash bag turkey,' so named because a large plastic bag is the best thing for holding the bird while it marinates for a day or two." Watch how to prepare and carve your bird with our streaming video demonstration.

For this recipe the lamb racks are frenched all the way down to the eye of the meat. For decorative purposes, we asked our butcher to leave a 1-inch-wide strip of fat along the top of the eye of the rack.

Try braised lettuce flavored with thyme, carrots and garlic to accompany this satisfying dish.

Auruduci is the Sicilian way of saying agro-dolce, or "sweet-and-sour." This is definitely not the type of sweet-and-sour dish you find in Chinese restaurants. It is a wonderful, subtle recipe that shows off the number one fish in Sicily — tuna. This could be my favorite of the many Sicilian tuna recipes I've encountered over the years. You have to make it with fresh tuna, and always remember to serve it rare — never overcook it.

Served with a salad, this dish is a complete dinner. Though the procedure for trimming artichokes may look involved, it's really quite easy.

Jody Adams makes this dish in a 14-inch cast-iron skillet with a lid, but since that size is rare in home kitchens, we've adapted the recipe for a roasting pan.

Can be prepared in 45 minutes or less.

In Morocco, the word tagine refers to any of the country's slowly simmered meat, chicken, fish or vegetable stews that often have both savory and sweet flavors. It also refers to the earthenware dish with a conical lid in which the stew is cooked and served. Couscous or bread is a typical accompaniment.

One of the best ways I know of serving a dish the second time around is to dress up the leftovers in tortillas, bake them in a spaghetti sauce, and top them with crunchy stuff. Even a picky kid might not recognize last night's dinner — if you're lucky. You can use the same fillings and toppings you would with tacos or try some others.

Active time: 25 min Start to finish: 1 1/2 hr

Add crunch to the meal by having rice cakes on the side. Sauvignon Blanc is a good choice to balance the flavors of the vegetables.

"I’ve never been much of a fish lover, but on a trip to New York, I ordered the hazelnut-crusted trout at Tribeca Grill," writes Corrie Reid of Stafford, Texas. "It was by far the best fish I’ve ever had, and the sauce served with it was just heavenly." To crush the toasted nuts, seal them in a plastic bag, and pound with a rolling pin.

Turkey may not have played as big a part in the first Thanksgiving, held back in 1621, as it does in our contemporary celebration. If turkey was served at all, it was probably one of many game birds, that were served along with venison, oysters, clams, lobsters, and eels, as well as succotash, beach plums, sweet potatoes, leeks and cornbread. My own Thanksgiving menu is intended to pay homage to the foods of the first Thanksgiving , as well as to the foods that have become associated with this holiday. I believe that holidays by their own nature demand that traditional foods be served. In America, there is no stronger correlation between the food and the day than that of the venerable Thanksgiving Day turkey.

John Schumacher bought the historic but deteriorating Broz Hotel, 50 miles southwest of Minneapolis, back in 1974. After renovating the building, he reopened it as a European-style hotel and restaurant. Schumachers' is now on the National Register of Historic Places. John's wife, Kathleen, runs the front of the popular restaurant, and John is the chef. His specialties are central European fare — like this veal sauté.

This would also be delicious sprinkled over roast meat, poultry and seafood.