Red Skin Potato

The glaze can be made a day ahead; it is intensely flavored, so use it sparingly. Take the roast out of the fridge one hour before cooking. What to drink: Merlot or Australian Shiraz.

The mustard dressing is used both to marinate the lamb and to coat the salad. And don't let the anchovies in the dressing scare you off. They add depth of flavor, but not a fishy taste. Complete this dish with a chilled Beaujolais.

These also pair nicely with beef or lamb.

It appears on your plate wrapped up like a present. But there's more to this dish than pretty presentation. When you bake salmon, potatoes, and fresh herb-sprinkled vegetables in parchment paper, something magical happens. Nestled in the package, the ingredients cook in their own juices. And when you snip the papillote open, dinner reveals itself in a cloud of aromatic steam. Active time: 1 hr Start to finish: 1 1/4 hr

One way to cut down on holiday oven gridlock is to choose a side dish that can be made on top of the stove, like this one.

Drizzling sweet pickle juice over the warm potatoes is the secret to this delicious salad.

This recipe for potatoes cooked with whole, unpeeled garlic cloves has been a favorite of Tante Marie's students ever since it was taught to us by Judith Olney. The secret is to cook the potatoes and garlic in plenty of olive oil so the garlic doesn't burn. Serve this dish with roasted chicken or a chicken sauté.

Turkey sausages would also be delicious. Accompany this with good bread; follow it with a salad and an assortment of cheeses.

Buy cooked fresh lobster meat and you can whip this salad together in about 30 minutes. Cooking your own lobster, however, not only ensures the freshest flavor and the tenderest meat, but you get more bang for the buck—you can use the lobster shells to make stock and lobster oil.

Roast these up to four hours ahead; put them in to reheat when the prime rib is done.

To impart smoky flavor to food when using an outdoor gas grill, add a handful of wood chips (soaked in cold water 30 minutes and drained) to a smoker box and place it under the grates and on top of ceramic briquettes in the far right or left corner of the grill.

Although a fondue pot suits this recipe, it isn't absolutely necessary. Simply put the fondue in a decorative microwavable bowl, and serve it warm. When the fondue gets too cold, just rewarm it in the microwave. Set out a small bowl for the used skewers.

In addition to the herb mayonnaise and blue cheese coleslaw, sliced tomatoes would be perfect alongside.

This smoky, creamy combination of white and sweet potatoes may be the ultimate Thanksgiving side dish.

This salad, crunchy with red pepper and fennel, pairs well with the broiled trout or with grilled lamb or chicken.

Active time: 15 min Start to finish: 25 min

A pretty and refreshing composed salad that can be made using only one skillet.

Offer crackers and some coleslaw along with the chowder. Lemon meringue pie is a perfect way to end the meal.