Parsnip

Roast these up to four hours ahead; put them in to reheat when the prime rib is done.

I love the nutty, sweet, and spicy flavors of parsnips. Their unpopularity is a mystery to me—it seems many people don't realize how delicious they can be. This dish brings out their best qualities.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

This streamlined dish gets its appeal from a great flavor combination and a rustic coarse texture. It's nice with roasted pork tenderloin or lean leg of lamb.

Probably the Shakers' greatest gift to American cookery was their knowledge and liberal use of herbs, which were relied upon to vary and enliven standard dishes. Can be prepared in 45 minutes or less.

This dish is even better served over couscous.

Root vegetables became a mainstay of the New England diet. The crops grew well during the summer and could be stored in barrels of sand or in root cellars to keep through the long winter. This spectacular casserole has potatoes, parsnips, turnips and carrots, and is sweetened with just a hint of pear. The pureed vegetables are swirled together in the baking dish to create a pretty marbled effect.

"I enjoyed a delightful dinner at Restaurant Claes Claesz, an intimate place located in the Jordaan district of Amsterdam," writes Gretchen Method of Northville, Michigan. "Their cream of parsnip soup was simply wonderful. Could you get the recipe?" There is no cream in this soup—pureeing the ingredients creates the silky texture.

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.

Can be prepared in 45 minutes or less.

These easy-to-make vegetables are served at Chamberlain's Prime Chop House in Dallas, Texas.

Using such a tender cut of beef reduces the stew's cooking time.

Make this almost entirely ahead (up to two days), and simply reheat before serving. Crusty bread and a salad round out the main course. Serve Sauvignon Blanc alongside.