Leek

Because they were so abundant, oysters were used as a filler and for flavor in a variety of Colonial New England dishes. They are still the star of traditional stuffings in the region.

This impressive stuffing gets its Yankee accent from apples and dried cranberries.

"I visit Portland, Oregon, frequently because my son is in college there. Of the restaurants we've tried, Bread and Ink Cafe is one of the best," says Shelly Pearlman of Fairfax, California. "It's located in a funky part of town not far from the school. The squash and leek risotto I had for lunch was superb." Some shaved Parmesan and fresh sage leaves would make an attractive garnish.

We adapted this dish from a recipe in La Cuisine Spontanée by Swiss chef Frédy Girardet. Braising the chicken breasts over the leeks keeps them satisfyingly moist and tender. Crusty bread is a good accompaniment.

This recipe can be prepared in 45 minutes or less. Start with a romaine salad tossed with Dijon vinaigrette, and pass rolls for dipping into the mussel broth. Lemon tarts from the bakery would be a nice finale.

Savory tarts and quiches are traditional in Alsace cooking. The tart and the<epi:recipelink id="102385">Salade Vigneronne epi:recipelinkcan be enjoyed as separate courses, or together.</epi:recipelink></epi:recipelink>

Can be prepared in 45 minutes or less. Makes use of the microwave oven.

The turkey's flavors of bacon and sage are repeated in this robust stuffing. Mushrooms, which have long been hunted in the heartland, add a nice touch.

At the Perryville Inn chef Paul Ingenito uses the succulent bits of meat from lobster knuckles in a bread pudding, which he bakes and serves in empty lobster tail shells as an adjunct to a whole lobster. We thought the pudding was stunning enough to stand on its own and so adapted the recipe, using the meat of a whole lobster for the pudding and the shells and body for the sauce.

You can use frozen baby lima beans (with the same delicious result) instead of the fresh favas, which are harder to find.

This rib-sticking soup makes a fine meal, especially with a salad alongside. See how to dice potatoes.

Can be prepared in 45 minutes or less.

This is a delicate, light-tasting soup.

The broth can be served on its own as a light starter with or without the vegetables in it. It can also be used in recipes calling for canned vegetable broth.

Adding potatoes to the puree reduces the amount of cream needed to give this soup its thick, creamy texture.

Can be prepared in 45 minutes or less. Makes use of the microwave oven.