Sweet Potato

A charcoal grill will give the best flavor.

The gentle sweetness of this simple side dish goes well with the slightly spicy flank steak .

This mixture of vegetables is subtly flavored with apple juice and wine.

Nice with grilled or roasted meat, fish or fowl.

Roasting the yams gives this soup its richness; a swirl of cilantro-flavored yogurt adds even more taste and color.

Michael McLaughlin, cookbook author, says, "Sweet potatoes are so versatile that it's a crime to fix them just one way every Thanksgiving. A long time ago, I decided to be flexible and creative with the sweet potatoes, and it has been a delicious ongoing investigation. This year, now that dried cranberries are a supermarket staple, I've zeroed in on this version. Not only is it a colorful addition to the holiday spread, but it also is cooked on top of the stove, freeing up some precious oven space."

This moist spoon bread (a pudding-like bread made with cornmeal) tastes best warm.

Goat cheese and truffle oil add rich flavors to the humble sweet potato.

Sweet potatoes make this moist; cranberries and walnuts add texture and color.

The salad can remain at room temperature up to two hours before serving.

This recipe was created for my ten-year-old friend and cooking student, Evan Chender, who used it for his Thanksgiving feast one year. Fresh ginger really spices up the sweet, meltingly tender yams.

Fish Salad Cooked in Lime Juice Editor's Note: This recipe and introductory text are excerpted from The Exotic Kitchens of Peru, by Copeland Marks. We've also added some tips of our own below. For a complete guide to Peruvian cuisine, click here. The English title of this recipe is not an altogether accurate description of ceviche since it is the lime (or lemon juice) that "cooks" the fish. Peruvians are justifiably proud of their internationally famous method of serving fish tidbits. A mixed assortment can include squid, octopus, scallops, clams, langostas, as well as pata de mula, a shellfish similar to scallops. Then there are the black scallops of Peru, a rarity. All can be used in a classic ceviche, insuring a variety of textures and flavors.

If you can't find sorghum syrup, a combination of honey and molasses works nicely.