Celery

To make this recipe even easier, prepare the toast points two hours ahead and store them in an airtight container at room temperature.

In this recipe, the delicious taste of risotto is blended with the crispiness and convenience of griddlecakes. They can be reheated in a very hot oven at the last minute.

One of the pleasures of a dish like this is sopping up the wonderful sauce with crusty bread; make sure to have plenty on hand.

Not to worry: There's just enough bacon in the snappy dressing to add flavor but not much fat to this colorful salad. Serve it alongside grilled chicken or fish for a healthful summer dinner.

Active time: 25 min Start to finish: 25 min

Osso Buco You can begin making the risotto that accompanies this osso buco while the sauce for the veal is reducing. Active time: 1 hr Start to finish: 4 hr

We recommend using a sturdy food mill (available at cookware stores) to help produce a thick stew base from simmered vegetables and fish. Alternatively, you can use a large heavy-duty mesh sieve to strain the seafood broth. Then push through enough fish and vegetables to make 13 cups of stew base. Serve cioppino with sourdough toasts.

Active time: 15 min Start to finish: 45 min

This recipe is intended as a baked dressing to accompany the Thanksgiving turkey . It can be used as stuffing (a practice I do not recommend for turkey), if you desire. It also makes a good stuffing for capon or pork.

Active time: 35 min Start to finish: 45 min

Flat-leaf parsley is also known as Italian parsley. It's not only a different shape than curly-leaf parsley but also has a stronger flavor.

A classic rendition of the summer favorite. For something a little different, Cash sometimes adds two-thirds cup chopped fresh cilantro and two teaspoons curry powder.

Bruce Aidells, founder of Aidells Sausage Company, says, "Stuffing was the most important part of my family’s holiday menu. The turkey was always overcooked, but the stuffing was moist and delicious. We usually had two, sometimes three stuffings, but I leaned toward the kind with sausage. It was meaty and spicy, just like this one."

The bisque is very rich, so a small serving (about two-thirds cup per person) is plenty. At the restaurant, this is baked in individual crocks, with puff pastry on top.

This satisfying meal in a bowl is also good sprinkled with a touch of grated pecorino Romano or Parmesan cheese.

This recipe can be prepared in 45 minutes or less. We serve this salad with slices of bread or crackers.