Root Vegetable

In addition to its traditional role on the Seder plate, this charoset is delicious as a condiment for duck or roast beef.

No, this isn't more British nursery food: Garlicky, sweet, and creamy, it's a wonderful side dish for roasts and meaty white fish.

A whole fish, representing abundance, is almost always included on the celebratory Chinese table. Ours is flavored only lightly, with ginger and scallions, so as not to overpower the fresh taste of the fish. We developed an oven-steaming method to free up space on your stovetop for soup and stir-fries.

Slices of succulent pork, a sauce made from the pan juices, sautéed onions and peppers, and cheese add up to the perfect halftime sandwich.

It's traditional to serve a whole chicken, including the head and feet, for Chinese New Year. The white meat symbolizes purity, and serving the entire bird represents unity. Plunging the chicken into ice water after poaching ensures that the meat is perfectly juicy and tender. A very simple but powerful dipping sauce tops it off. Use only a tiny amount — it's quite strong.

From the rich broth to the velvety cubes of winter melon — a gourd commonly used in Chinese cuisine for the wonderfully soft texture it takes on during cooking — this wholesome soup is immensely satisfying. Although the winter melon's delicate white flesh has no distinct taste of its own, it absorbs the broth's flavor. We recommend buying a good-quality organic free-range chicken to get the best results. Since Chinese ham is unavailable in the United States, we substitute Smithfield ham. But other cured hams, such as prosciutto, also work well.

You can never have enough potatoes, especially when they're perked up with fennel, which becomes so tender, it lends loads of moisture to the dish.

Lauren Farber of Wellesley, Massachusetts, writes: "I have eaten twice at Lumière in West Newton, Massachusetts, and each time I have enjoyed the mushroom soup. Can you help me get the recipe?" A combination of white and porcini mushrooms makes for a full-flavored stock — the key to a soup that's simple and smooth.

Silky smooth and with a crunchy topping, this seductive soup packs a range of flavors — earthy, smoky, and tart-sweet. If you decide to omit the bacon, substitute 1 tablespoon butter when you cook your vegetables.

Lighten up: To reduce the fat and calories in the cod, substitute 1/3 cup light mayonnaise for the 1/2 cup regular mayo called for.

Now that I'm married to a chef (Laurent Gras of New York's Bistro du Vent), the inevitable question from friends is, "What do you cook for your husband when he's such a whiz in the kitchen?" Well, I always joke that I'm the Sunday sous-chef, as I'm the one making supper on the day of rest. Here's a roast chicken recipe of mine that seems to meet with his approval.

Katy Hees of Santa Fe, New Mexico, writes: "Eating local, fresh, organic food is important to me. It doesn't get much more local than the eggs I use, which come from our own chickens. I also have a garden, which inspired my roasted green beans."

This savory tart hails from France and features cottage cheese, sour cream, bacon slices, onion, and freshly grated Parmesan. You've never know by looking at it, but it's actually very easy to make and ready in under an hour.