Shallot

Serve with Garlic Mashed Potatoes. You don't know where the fish ends and the potatoes begin in this beautiful and satisfying dish Chef Desmond, of Island Cottage on Hare Island in Ireland, uses turbot that comes from the waters off nearby Clear Island. We call for halibut, which is more readily available here.

Radicchio, curly endive, butter lettuce and arugula are perfectly blended in this simple salad and tossed with a lemony dressing. Chef Hearon suggests uncorking a crisp Ligurian white wine or a California Charbono.

We enjoyed this dish served at room temperature, but it is also delicious warm.

The seafood is cooked in lime juice and fish sauce, making this oil-free salad perfect for a low-fat lunch.

Food writer Janet Fletcher says, "During my childhood, the only salad on the Thanksgiving buffet was an old-fashioned Waldorf with chopped apples, celery, walnuts and mayonnaise. Frankly, I don’t miss it. This contemporary salad has the walnuts and the crunch, but is much fresher and far more inviting."

I usually forget how satisfying it is to eat mussels this way — splashing into the steamy bowl fragrant with spring herbs — until I'm at a restaurant eating them and think, "Mmm, I should make these again, soon."

Serve this stuffing alongside your Christmas turkey, ham, goose or duck. Add an extra dose of chestnuts to your meal by offering the Brussels Sprouts with Chestnuts and Bacon.

This sauce is traditionally served with fish, but we like it over steak and vegetables as well.

This recipe was created to accompany <epi:recipeLink ="14220">Grilled Shellfish and Potato Salad with Avacado Salsa, Scallion Oil, and Plum Coulis</epi:recipeLink>.<P> Can be prepared in 45 minutes or less.

Active time: 1 hr Start to finish: 2 hr

This sauce is really just another variant of Hollandaise, but it is sufficiently famous to be dignified with a separate heading. The sauce calls classically, for a variety of fresh herbs which may be difficult to obtain. Adequate substitutes and dried herbs solve the problem. The only real problem is tarragon. Do not use dried tarragon. If you cannot obtain fresh tarragon, use tarragon packed in vinegar.

Serve this with roast lamb or chicken. Market tip: Let the greens (if attached) be your guide to freshness when selecting turnips. Make sure they are bright green and fresh-looking.

Simmering cobs in the corn-broth mixture gives the soup extra flavor.

This gets its distinctive pink color from the addition of red wine and radicchio.

Can be prepare in 45 minutes or less.