Oven Bake

This dip requires only three basic ingredients. If you're bringing it to a party, you can assemble it ahead of time in a disposable aluminum pan and throw it in the oven when you arrive. I got this recipe from Lisa Lombardo, a friend of mine who brought it all the way from Albany, New York, to my housewarming party in Brooklyn. Even after the long haul it still tasted great!

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.

Preserved lemons are a staple Moroccan condiment that can take up to 2 weeks to make in the traditional manner. Added to various foods, they impart a tangy brininess similar to that of olives but with the unique perfume of lemon. In most Moroccan dishes only the peel is used, the pulp being scraped away and discarded. However, the pulp is not wholly without value, making a delicious addition to Bloody Marys, and to salad dressings — wherever a salty-sour taste is welcome. The recipe below is an effort to approximate preserved lemons without having to plan a week or more in advance.

This recipe is an adaptation of a rolled omelet from Gostilna Devetak, a trattoria in Friuli, Italy, which we featured in our October 1997 issue.

Sicilian cooking is hot right now, so we've taken some of its classic, assertive ingredients and put them into a hearty stuffing. It's something new for the turkey. See how to chop peppers .

See how to <epi:recipelink id="">devein shrimp</epi:recipelink>.

Serve this with roast lamb or chicken. Market tip: Let the greens (if attached) be your guide to freshness when selecting turnips. Make sure they are bright green and fresh-looking.

(Mussels with Garlic Butter) "I can't stand snails of any kind, not land snails, not sea snails. But I'm crazy for the butter that accompanies them." Thus pronounced a shopper who was buying a large sack of shiny black mussels at Marée Daguerre, the fish stand in the shopping street in the rue Daguerre. This recipes is for mussels broiled in the butter that usually accompanies snails. You can cook the mussels in the oven, covered, or under the broiler. Under the broiler, the mussels open quicker and the butter sizzles faster, cooking the garlic. Baked, covered, in the oven, though, they keep more of the mussel liquor. Either way, it's a divine way to prepare mussels.

"When I had dinner with my son recently at Wild Abandon restaurant in Portland, our bread was served with a garlicky potato spread," says Pauline E. Dickey of Medford, Oregon. "It was a nice alternative to the usual butter or olive oil."

This easy dressing makes a great side dish for roast chicken or fried pork chops.

A vegetable and herb filling adds another element to an unusual and impressive version of a classic Passover main course.

Mint and capers grow everywhere on Sicily, and anchovies are always available. Here they enhance another island crop: artichokes.

Gratins feature a crust of melted cheese and sometimes breadcrumbs. Serve with good bread and a salad for lunch or a light dinner.

In the recipe below it is not necessary to soak the pasta squares because they are not cut or rolled.

Packed with chicken and vegetables, this savory cobbler is a down-home main course. Uncork a chilled Sauvignon Blanc.