Root Vegetable

Familiar sides meet in a fresh, colorful salad.

"While driving along the California coast, we stopped at River's End, in Jenner," say Susan and Malcolm Duncan of Waco, Texas. "The fennel slaw was addictive, and we're not even fennel people. Do you think you could get the recipe?"

Serve with rice, mashed potatoes, or noodles.

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.

Slightly sweet, fresh ricotta, which can be found in many Italian markets, makes this starter especially delicious. Regular ricotta also works well.

Roasting the lamb on a large oven or cake rack that's placed over the gratin dish allows its succulent juices to flavor the vegetables. This spring dish is one of my favorite recipes from Bistro Cooking (Workman, 1989), by Patricia Wells.

"I recently took out-of-town guests to Zarela in Manhattan for an authentic Mexican meal," writes Kelly Sfarra of Hawthorne, New York. "Everything was fantastic, but the shrimp with chipotle chilies was especially memorable. Can you please get the recipe?" After a trip to Veracruz, Mexico, chef Zarela Martínez came up with this dish, which is called camarones enchipotlados at the restaurant. A bowl of rice and some warm corn tortillas would be great with the spicy, smoky shrimp.

This recipe makes great use of the tough outer leaves of romaine, which are often discarded.

Cooking Time: 6 hours on HIGH plus another 6 hours on LOW
Slow Cooker Size: 5 quart There will be no leftovers. This recipe will make you fall in love with your slow cooker. Your house will be perfumed with the aromas of southern France. Enjoy!

Offer crusty bread to dip into the wonderful broth. What to drink: A crisp, citrusy Sauvignon Blanc from California or ice-cold pale ale.

The salsa is also delicious made with diced ripe mangoes.

We decided to use sweetened flaked coconut rather than fresh coconut for this recipe because it not only saves time but enhances the overall flavor of the dish, adding a touch of subtle sweetness. Soaking the basmati rice strengthens the grains to prevent the rice from breaking down during cooking.

Inspired by the classic Sicilian winter salad of blood oranges and fennel.

Root vegetables have always been popular in Scandinavia because they store well during the long winter months and are therefore available year-round.