Lemon

Preserved lemons, sold ready-made in Moroccan souks, are essential to that country's cuisine. The peel, pulp, and juice squeezed from the lemons can all be used. Sometimes, however, the juice and preserving brine can be bitter; use fresh lemon juice in that case.

This feather-light, sweet-tart bread is as good as it sounds.

Poach the pears and serve with traditional anise-flavored fried pastries. Start the pears one day ahead.

Gremolata, a mixture of minced lemon peel, garlic and parsley, is the classic topping for osso buco. This version also features rosemary. The chicken (opposite) is roasted under a baking sheet with a skillet on top; the weight ensures that the chicken will be cooked evenly. Sauted broccoli rabe is a nice go-with, as is a Pinot Noir, a Pinot Blanc or a Chianti. Cheese, figs and bread make a European-style finale.

This recipe can be prepared in 45 minutes or less.

There's extra crunch in the topping from lots of sliced almonds. Vanilla ice cream is good with this.

Here, grapes top rounds of puff pastry (purchased, for ease), which form the crust of the two rustic tarts.

This homey sauce complements the savory tastes of the turkey and stuffing.

We've given a range on the amount of sugar in this recipe because some berries are sweeter than others. Active time: 10 min Start to finish: 40 min

When cleaning any fresh berries, place in a strainer, rinse very lightly with the sink spray hose, shake the strainer to drain water and gently pat dry with paper towels.

A simple drink for any kind of celebration.

Can be prepared in 45 minutes or less.

A spoonful of this classic compound butter, known as maître d'hôtel butter, makes an instant sauce for anything from grilled steak to sautéed chicken to steamed vegetables. It can also be stirred into soups and stews.

Pour a nice Gamay to enjoy alongside.