Carrot

Called Upper Peninsula Pasties, the original crusts, made with barley flour and little fat, were tough enough to survive a day in the copper mines. Boston-based pastry chef Greg Case has devised this more tender version. Active time: 1 hr Start to finish: 2 1/4 hr

This recipe makes lots of stock. Freeze any that's left over for another use.

This preparation can be served in scallop-shell dishes for an impressive main course.

This stew should be made in a large soup kettle measuring at least 10 inches in diameter. If the kettle is any smaller, you may need to cook the meat in three batches. I like mashed potatoes with my stew. If you prefer potato chunks in your stew, boil them separately and add them to the pot with the carrots and peas.

Can be prepared in 45 minutes or less.

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

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.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Root vegetables are a staple of Irish cooking. They often show up in soups, such as this one from The Courtyard in Schull, Ireland.

A blend of spices and orange turns ordinary sautéed carrots into an exotic side dish.

Not so many years ago dried "exotic" or wild mushrooms could be found only in fancy specialty shops, but no longer. Many good urban and suburban supermarkets now carry little packages of various varieties. And Asian markets are a great source for dried shiitake, also known as Chinese black mushrooms. The dried mushrooms are an optional addition to this soup, but they do add a deeper, woodsier flavor.

A mixed vegetable stew, seasoned with spices characteristic of Morocco. Serve it with rice or couscous.