Shallot

Cajun flavors—andouille sausage, corn bread, red bell pepper and cayenne pepper—combine in an excellent side dish that brings color and spice to the Thanksgiving table.

Oyster stuffing is more traditionally associated with the New England states, but this one teams the shellfish (also common to Pacific waters) with a classic ingredient from Northern California—sourdough bread. It's an outstanding rendition of an old-fashioned stuffing.

Garlic is a perfect partner for the shellfish in this easy starter. Pass a basket of soda bread to mop all the juices.

Cèpe is the French name (porcini is the Italian name) for the boletus mushroom, which grows in the southwest. Dried cèpes are not readily available here, so we use dried porcini.

Serve this lovely starter with Champagne.

This recipe is a yummy one-pot entrée from The Elements of Taste, by Gray Kunz and Peter Kaminsky. The secret here is browning the meat.

Pae Thee Thoke Chinese long beans, also known as yard-long beans, really are long — about 18 inches.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Garnish with grapefruit, orange and lime segments if you like.

The rich caramelized shallots and fresh thyme make the following potato cake at once luxurious and homey.

The Kitchen Conservatory, a popular St. Louis cooking school, knows how the superb beef of the Midwest should be cooked. Suitable accompaniments are baked potatoes, steamed carrots and a green salad. Complete the meal with a pear tart.