Side

Anywhere you go in Laos, you will find women patiently preparing papaya for this salad. Using a small machete-like knife, they make repeated shallow parallel cuts, each about 1/8 inch deep, in a section of the papaya. Then they scrape the papaya from top to bottom so they end up with very nice julienne. A food processor fitted with the julienne disk or a manual slicer such as a mandoline works equally well.

A growing interest in Middle Eastern food, spurred most likely by the vegetarian movement, brought tabbouleh to the attention of many Americans. It was often served as a side dish at health food restaurants.

This recipe can be prepared in 45 minutes or less. Some varieties of fresh thyme are stronger than others, so we've given a range. Try starting with 2 teaspoons and adding a third if you need more flavor. And, whatever you do, don't stint on the salt!

Jennifer Martin of Portland, Oregon, writes: "I am not formally trained in cooking but grew up working in food service, from chopping vegetables at food festivals to catering parties for a little extra income. Today I own Epicure Custom Cooking, a gourmet takeout shop and catering company with a few tables for dining. Our specials change weekly and are geared toward what I like to cook and eat. I simply love the business, even with my 12-hour days." Use bananas with some black spots on the skin, a sign that they are really ripe.

Regarded as peasant food for centuries, polenta achieved culinary stardom in the past few years, thanks to widespread exploration of all aspects of Italian gastronomy. Polenta can be enjoyed in its soft, creamy state right after being prepared; or it can be chilled in a loaf pan, sliced and cooked on a grill or griddle. Try this soft version with sausages. The coarse polenta specified is sometimes labeled "stone-ground corn grits."

We've combined two holiday heavy hitters — chestnut stuffing and sausage stuffing — into one delicious dish. We call for bacon in addition to fresh pork to bring in a bit of smokiness.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Potatoes are a major crop in northern New England, especially in Maine, and roots such as turnips have always played an important role in the region's cuisine. The availability and longevity of both vegetables make them indispensable for coldweather cooking.

The secret to crisp latkes is the removal of as much liquid as possible from the ground potatoes. Serve these plain (they're a fine accompaniment to a roast with gravy), or with sour cream or applesauce. See how to dice potatoes.

An easy side dish for ham or chicken. The dressing can be made a day ahead.