Root Vegetable

Chef Louis Diat created this famous cold soup (without the peas, which are a nice addition) during his tenure at The Ritz-Carlton Hotel in New York. Diat named the soup after Vichy, the resort town near his boyhood home in France. Hot potato-leek soup had been popular with French chefs for centuries, but Diat-inspired by his own childhood habit of adding milk to hot soup to cool it of-served his version cold. Exactly when vichyssoise first appeared on the hotel menu is unclear, but British food writer Elizabeth David claimed that it debuted in 1917.

This streamlined dish gets its appeal from a great flavor combination and a rustic coarse texture. It's nice with roasted pork tenderloin or lean leg of lamb.

Can be prepared in 45 minutes or less.

Celebrate with a bottle of Champagne.

Can be prepared in 45 minutes or less.

This recipe was created to accompany Broiled Salmon with Curried Eggplant Cutney . Can be prepared in 45 minutes or less.

This recipe differs slightly from classic mojo in that it uses red onion instead of garlic. It's best to make this mojo a bit ahead of time so that the color of the red onion "bleeds" into the sour orange. The traditional accompaniment is grilled pork, but it's also wonderful with well-roasted chicken — charring its skin brings out the full flavors of the mojo.

Active time: 45 min Start to finish: 1 hr

Can be prepared in 45 minutes or less. Makes use of the microwave oven.

María A. Alvarado-Gómez of Erie, Pennsylvania, writes: "I came to the United States as an exchange student, after spending the first 18 years of my life in Mérida, Yucatán. On school vacations I would go home and cook with my mother and sisters so that I wouldn't lose my touch. My mother was a skilled cook, and I was lucky to have learned at her side. Her food was so popular in our neighborhood that she sold portions of our daily meals to other families. With nine well-fed kids, she said we were her best advertisement. "I still take great pride in the food of my homeland. Yucatecan cuisine is known for its Mayan influence, and the essential ingredients we use — limes, spices, avocados, tomatoes, peppers — make for wonderful flavors. Now that ground spices are readily available and vegetables can be quickly chopped in a food processor, preparing traditional Mexican dishes is easier than ever." Fresh and lively, like a cooked ceviche.

Can be prepared in 45 minutes or less.

Michael McLaughlin, cookbook author, says, "Not all Thanksgiving traditions originated decades ago. This recent addition to my holiday menu lineup was inspired by my move to Santa Fe. With locally grown green chilies readily available and pine nuts growing on piñon trees right outside my back door, a southwestern-style stuffing incorporating both ingredients seemed a natural. The tequila-soaked raisins are a sweet surprise." Make the corn bread a day ahead.

Root vegetables are always for sale at the Central Market in Lancaster, but are especially nice this time of year. Rutabagas have a distinctive bitterness that makes them good with rich meats like pork. Tamed by the onions and honey, these rutabagas are a terrific side dish.