Root Vegetable

This recipe originally accompanied a story on a matzoh ball taste test.

Use any variety of young, small potatoes at the market — such as fingerlings, baby reds, or small Yukon Golds or yellow Finns.

Anthony Bourdain I will always associate the smell of this dish with my first imaginings of France — and with the imminent arrival of guests. When I smelled this dish cooking downstairs, I knew company was coming. My mother made it for special occasions only. I remember being terrifically impressed that she served it in scallop shells. I yearned for this dish — knowing it only by smells — and was delighted when I finally turned old enough to sit down to eat with the adults. This was the reward.

Active time: 15 min Start to finish: 40 min

This salad is wonderfully refreshing even without purslane, but if you can find the green at your produce market, it's worth using for the nice crunch it adds. Active time: 30 min Start to finish: 30 min

Hannah Levitz of Monroe Township, New Jersey, writes: "I'm always looking for good recipes that I can simplify. I first became interested in cooking when my son, Paul, was growing up. He was a picky eater and quite a challenge to cook for. He's married now with children of his own, and thankfully, he has learned to love almost everything I make. When we all get together, I like to do the cooking — it gives my daughter-in-law a break. And because most of my recipes are speedy, I still have time to enjoy my three grandchildren."

The gravy can be started while the turkey roasts. When the turkey is through cooking, finish the gravy with balsamic vinegar and the pan juices. Watch how to prepare and carve your bird with our streaming video demonstration.

For those who've found the consistency of okra unappealing, there are secrets to keeping it crisp and toothsome: Don't cut into the pod when trimming the stems and don't overcook it.

Hash browns are deceptively simple. Most people can turn out a so-so version. Loftier ambitions, however, will be rewarded by following this recipe precisely.

Also known as jook, congee turns up in Chinese households morning, noon, and night. This thick rendition is made heartier with the addition of chicken.

In this classic French dish, a veal roast is sliced and layered with a combination of soubise (onion) and duxelles (mushroom) stuffings, then put back together in the shape of the roast. Traditionally, it's covered with more stuffing and heavily coated with a Mornay sauce (which glazes the roast as it's heated in the oven). In our updated version, we keep the soubise and duxelles separate and arrange them side by side — black contrasting with white — on each veal slice, so the stuffings are visible. We use only a very thin coating of Mornay to glaze the dish, and serve the rest on the side.

This recipe is an accompaniment for Cabbage Slaw .

Bettina says that this recipe is one of her delicious and dependable standbys.