Turnip

This mixture of vegetables is subtly flavored with apple juice and wine.

Can be prepared in 45 minutes or less.

Prepare this in a big, colorful casserole that can go straight from the oven to the table. Sautéed or boiled green beans would be nice alongside; uncork a bottle of Chardonnay to pour with dinner.

This vegetarian version of the Spanish classic is perfect for spring. You will need a 12-inch-diameter skillet with 3-inch-high sides.

Though Lynch uses flanken for this dish, we prefer the look of regular short ribs.You can often find flanken as well as short ribs at your local supermarket. Both are from the flavorful chuck, or shoulder, portion of a steer; the former are a three-rib portion of short ribs cut through the bone and the latter are ribs cut between the bones.

Active time: 35 min Start to finish: 35 min

At Leon's "World's Finest" In & Out B-B-Q House on Galveston Island, they serve tender ribs and tangy sauce with sensational Southern-style vegetables. "It's all in the seasoning," says Leon. Here's his recipe for turnip greens.

Hearty fare from Auberge Sauvignon. Filet mignon is used instead of a cheaper cut, but the result is worth it.

Navain d'Agneau Active time: 1 hr Start to finish: 2 hr

Mashed potatoes or squash side-dishes would be perfect with this.

Strong beef broth and garlic, not sugar, make a true Ukrainian borscht delicious. Fresh root vegetables and roasted beets provide plenty of sweetness which is balanced by an acid edge of lemon.

Can be prepared in 45 minutes or less.

This recipe can be made vegetarian by substituting either soy sauce or Bragg Liquid Aminos for the Nuoc Nam, a Vietnamese fish sauce made from anchovies which is used as a salty seasoning. The flavor will not be quite the same, but it will be equally satisfying.

"I love green vegetables and always make an effort to do something special with them for dinner parties," says Jeanne Thiel Kelley, contributing editor to Bon Appétit. "Brussels sprouts are a Thanksgiving staple at our house, and this year I'm dressing them up with colorful golden beets that I buy at farmers' markets, as well as crunchy turnips and sautéed hazelnuts. For convenience, the vegetables can be cooked a day ahead and then reheated. You can use regular beets instead of golden, but they should be sautéed separately and combined with the other vegetables just before serving, or the beets will turn everything red."

Uncork a Zinfandel or a dry Riesling.

This dish is delicious over couscous, which will absorb the flavorful broth.